David's Recipe for Fish with Linguine

Very easy. The original recipe used called for shrimp instead of fish. I have the feeling that it would also work well with chicken breasts, but I haven't tried it.

Main Course, Sicilian

  • 1 kg linguine, cooked according to package directions
  • 1 kg skinless fish filets, such as frozen cod filets
  • 8 large ripe tomatoes
  • 2 onions
  • 4 soup spoons capers
  • 1 gram saffron threads
  • 1 cup hot water for soaking the saffron
  • 1/2 cup dry white wine
  • 24 fresh basil leaves (1 package where I live)
  • 1/4 cup extra virgin olive oil
  • Pinch of salt
  • Pinch of freshly ground white or black pepper
  • 1 liter of water and a few spoons of vinegar for soaking the fish, if necessary
  1. If the fish has a fishy smell, as frozen cod often does, soak it for 1/2 hour in acidulated water. (In normal English, this means water with a few spoons of vinegar.)
  2. Soak the saffron threads in their water.
  3. Coarsely dice the tomatoes. Dice the onions.
  4. Cut the fish into pieces 1/2 inch wide.
  5. Saute the onions over a medium flame until translucent.
  6. Add the wine and simmer for a minute.
  7. Add the tomatoes, the saffron and its water, and the salt and pepper.
  8. Simmer for 15 minutes.
  9. Add the fish.
  10. Simmer for another 15 minutes.
  11. Serve the fish sauce on the linguine.




 
  
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