I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.
I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.
Ingredients
1 large finely chopped Onion
4 cloves of Garlic, finely chopped
2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil
3 Tbsp Olive Oil
3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets
4 to 6 Anchovy filets
¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it\’s worth the extra effort, as the flavor is vastly superior to the brined capers).
½ cup pitted Kalamata Olives
Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don’t need additional salt. If you omit the anchovies, you might need a pinch of salt.
Add the olive oil to a saucepan on medium heat, then add the onion, garlic, and cook until translucent.
Add the anchovy filets and saute until they melt, then the red pepper flakes and the black pepper. Let the mixture sauté for about 5 to 10 minutes over medium heat, until the mixture comes together.
Then add the tomatoes, bring it back to a simmer, and reduce the heat and let it simmer uncovered.
After 30 minutes, add the capers and olives and continue to cook for an additional 30 minutes.
Add a bit of freshly ground black pepper two both sides of the turbot and gently lay your turbot into the sauce and spoon sauce over them. Cover and poach for 10 minutes. Remove and serve with pasta.
Note: If you want the best salted capers, go to www.gustiamo.com
The Louisville Chef 