Ragu' di Pesce
Fish Ragu'
The most suitable fish for this ragu is octopus, squid, cuttlefish,
prawns, clams and any fish with a firm flesh.
2/3 lb. ripe tomatoes
1 lb. fish
1 small carrot
1 small celery stalk
1 clove garlic
1 oz. parsley
2 cup olive oil
2 oz. dried mushrooms
1/2 glass dry white wine
Salt
Pepper
Peel the tomatoes, remove seeds and chop in small pieces.
Clean the fish carefully and cut in strips or small pieces.
Prepare a battuto with onion, carrot, celery, garlic and parsley.
Heat the oil in a saucepan, add the battuto and mushrooms. Let brown
over a medium heat, until the vegetables begin to get tender.
Add the wine. When the wine has evaporated, add the tomatoes, the rest
of the ingredients and let cook over a very low heat for about 40 mins.
Add the fish and cook till done (time varies according to fish used).
Stir occasionally, adding spoonfuls of water if the sauce becomes too
dry This sauce is best used with medium spaghetti or linguine.
That's it!
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/