| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Italian, Fish, Sauces |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
|
Garlic cloves, minced |
|
|
Hot pepper flakes |
| 1 |
ts |
Black pepper, fresh ground |
| 1 |
tb |
Cold water |
| 2 |
|
Stalks fennel or celery, minced |
| 1/2 |
c |
Dry or red wine |
| 2 |
tb |
Italian parsley, minced |
| 4 |
tb |
Capers, drained |
| 2 |
lg |
Onions, minced |
| 3 |
|
Whole cloves |
| 2 |
ts |
Salt |
| 1 |
tb |
Flour |
| 3 |
c |
Peeled, chopped tomatoes |
| 1 |
c |
Green olives, sliced, pitted |
| 3 |
lb |
Fish |
|
|
Pasta or Rice |
INSTRUCTIONS
Preheat oven to 350 degrees.
Rinse fish and pat dry on paper towels. Arrange one layer in greased baking
dish. Heat oil in a skillet, add onion and garlic and cook for 1 minute,
stirring to prevent browning. Add tomatoes, fennel or celery, wine, cloves,
hot pepper, salt and pepper to onions and garlic in skillet. Cover and
simmer on low heat for about 20 minutes. Mix flour and water to a smooth
paste. Pour flour paste into sauce, stirring constantly for smooth mixture.
Continue cooking and stirring for 5 minutes. Mix in parsley, olives and
capers. Pour over fish and bake uncovered for 30 minutes, basting
occasionally until fish flakes easily with fork. Serve over pasta or rice.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
16, 1998
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