Spaghetti With Fish Sauce (Salt Free If Desired)
Submitted by bivs99 on March 27, 2004 at 10:01 am

DESCRIPTION
Spaghetti with Fish Sauce (salt-free if desired)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is my version of a recipe I saw on the Molto Mario TV show. You can play with the quantities and seasonings to suit your taste. The recipe can be made with or without salt. (If you want it salt-free, use canned tomatoes without added salt.)

If you use frozen fish in this recipe, just cook it longer (probably 15-20 minutes).

Serves 4

1 large (Spanish) onion, coarsely chopped
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
28-oz can tomatoes (with or without salt, as desired), diced or crushed with your fingers
1/2 green pepper, cored and thinly sliced
1/4 teaspoon red pepper flakes (optional)
Salt if desired
1/2 cup water
1/2 cup dry white wine
1 pound white fish fillets or steaks, such as cod, haddock, halibut, or snapper
8 oz. spaghetti or linguine

In a large skillet over medium heat, saute onion and garlic in olive oil until softened. Add all but 1 tablespoon of the parsley, the tomatoes, green pepper, and pepper flakes (if using). Cover and cook over low heat for 20 minutes.

Bring a pot of water to a boil to cook the pasta. Cook to your taste and drain.

While the pasta water is heating, add water and wine to the sauce and bring to a simmer. Add fish steaks, spooning sauce over to cover. Cook, covered, 10-15 minutes at medium/high heat, until fish is cooked through. Remove with a slotted spoon and set aside.

Uncover the skillet, bring the sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh into large chunks and return to the reduced sauce. Cook for 5 minutes to blend the flavors. Add the drained spaghetti to the sauce, toss to coat and heat briefly to blend everything together. Taste for seasoning and add salt if desired. Serve topped with the reserved parsley.