Fish in Spicy Tomato Sauce (4)

A recipe from Messina, Sicily, which I found in Rachel Roddy’s ” Two Kitchen’s” . It is traditionally made with swordfish but cod, bream and hake also work well. Serve with bread to mop up the juices , or with rice, couscous or plain boiled potatoes.

Fish in Spicy Tomato Sauce (4)
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Fish in Spicy Tomato Sauce (4)
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Ingredients
Servings:
Instructions
  1. Get a large deep frying pan that is able to accommodate the fish in a single layer. Heat the oil over a medium low heat and fry the onion until soft and translucent.
  2. Add the celery, stir and cook for a couple of minutes then add the tomatoes and chilli and simmer gently for 10 minutes. Add the capers and olives and simmer for a couple of minutes more.
  3. Take the pan off the heat and arrange the fillets skin side down in the pan in a single layer. Ladle over some of the sauce. Put the pan back over a low heat and simmer very gently, spooning more sauce over the top every now and then.
  4. As soon as the fish is cooked through sprinkle with the parsley and serve.
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