Photo by MelanieEinzig
A&M's Testing Notes:
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3 tablespoons
olive oil
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2
cloves garlic
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12
or so oil cured olives, depitted and chopped
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1 pound
white fish, like striped bass or snapper
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1 tablespoon
salted capers
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half
a glass of white wine
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4
big and fresh tomatoes, roughly chopped
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1 packet
linguine or spaghetti
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2 tablespoons
parsley, chopped roughly
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chop tomatoes roughly
Ask the hotline about this step!dice garlic
Ask the hotline about this step!deskin fish and cut into bite sized chunks
Ask the hotline about this step!saute three tablespoons of oil with garlic for two minutes or so over medium heat
Ask the hotline about this step!add fish, stirring carefully until browned. try not to break it up.
Ask the hotline about this step!once browned, add salt and pepper, then half glass of white wine and turn up heat. stir carefully till wine is nearly evaporated.
Ask the hotline about this step!meantime, heat pot of hot water for pasta, generously salted.
Ask the hotline about this step!when wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so
Ask the hotline about this step!add capers (i prefer just to shake the salt off them rather than wash them), parsley and olives. again stir carefully: you don't want to turn this into fish puree. when the tomato juice is released and the sauce is just thickening, turn off heat. you want the tomatoes a little raw.
Ask the hotline about this step!cook pasta al dente.
Ask the hotline about this step!carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.
Ask the hotline about this step!This is more than the sum of its parts - so delicious, and now one of our favorite pasta dishes. Thank you for sharing the recipe!
Hi Fisheri. I have been dying to make this since I first saw it--but my husband hates olives and capers--he's out of town tonight so I made it for friends. It was delicious. We thought it could use a little more garlic, and that it wasn't quite saucy enough--the next time I make it I would add a ladleful of pasta water to the sauce before serving.
belatedly saw this: yes, i often add pasta water to keep it ample, wet and seasoned. forgot to put in that tip. doesnt always need it. but it's a perfect fix when it does. re garlic, this is always to taste. it works great with a lot more than what i wrote. glad it turned out reasonably ok. ian
Love the way the fish infuses the sauce, making the whole dish taste of the sea -- in a good way!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
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Fisheri's ingredients specified a white fish, recommending striped bass or snapper. We went with the striped bass, and were pleased that we did.
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The sauce is only raw tomatoes, and thus, we did much slicing! We ended up using 1 quart of dicd tomatoes, and our sauce was just a hair too dry (we wanted more of it to coat every strand of pasta!) so next time we may use 5 cups.
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Much like smashing garlic, the meat tenderizer is very effective for pitting olives.
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The best piece advice for skinning fish filets? Use a sharp knife.
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We cut the fish into pieces that were roughly 1 1/2" squares, hoping this would allow it to cook for a while without drying out. We were right!
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Mincing parsley. Perhaps the most tedious kitchen job. Ever.
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Toasting the garlic briefly in hot oil before adding the fish. Be careful not to brown it!
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Once the fish is added, the garlic begins to brown (and smell delicious) but you really don't want to burn it.
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After deglazing with some white wine, the tomatoes!
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As the tomatoes cooked, they broke down into a gorgeous sauce.
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After cooking the sauce for ten minutes, we killed the heat and added the olives, capers, and parsley. The sauce came together a touch as it sat, and the flavors melded seamlessly.
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As soon as the pasta was done, we plated it with the sauce. We decided one large dish of this pasta would be beautiful, and practical, at the table.
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Finished: Delicious!
 Contessa's Fish Pasta ){kind=link}
I love the combination of seafood, white wine and capers- delish!