Calabrian Fish, 'Glutton's Style'
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
504 kcal
-
Course
Main Course
-
Cuisine
Italian
Calabrian Fish, 'Glutton's Style'
Report
This is not quite a sauce, not quite a stew. It's a piece of fish, floured and seared in olive oil, briefly stewed with seared onions, tomatoes, capers and green olives. My version adds a little anchovy and hot chile peppers. If you are wondering how it tastes, it's a lot like pasta puttanesca: salty, savory, a little sweet-sharp from the tomatoes, a little spicy from the chiles. Damn good. Have lots of good crusty bread around when you serve to get all that sauce. A red wine would be a good idea, too.
Share:
Ingredients
- 1 1/2 pounds skinless fish steaks or fillets
- salt
- 1 cup semolina flour or fine cornmeal, for dusting
- 4 tablespoons olive oil
- 1 large onion, sliced thinly from stem to root end
- 4 anchovy fillets, mashed
- 1 small hot chile, such as a Thai chile
- 2 or 3 tablespoons small capers and rinsed, preferably preserved in salt
- 1/2 cup chopped green olives
- 1 cup crushed tomatoes
- 1 to 2 cups diced fresh tomatoes, seeded
- 1/2 cup fresh parsley, chopped
Instructions
- Salt the fish well and dust in the semolina flour.
- Heat the olive oil in a large saute pan with a lid over medium-high heat. Sear for 90 seconds on each side -- you don't want them cooked all the way just yet. Remove the fish to a plate for now.
- Add the onions and saute over high heat for 2 minutes before stirring. You want a little sear on the onions, here and there. Now stir them well, add the anchovy and chile, and cook for another 3 to 4 minutes over medium-high heat, until the onions get soft and are beginning to caramelize. Add the capers and green olives and crushed tomatoes and stir well. Add the fish back to the pan and turn to coat. Cover the pan and turn the heat to low. Cook 3 to 6 minutes, depending on how thick the fish steaks are.
- Uncover the pan, add the fresh tomatoes and parsley, cover again and cook for 2 minutes more. Serve hot or at room temperature.
Notes
- I have cooked this with all sorts of fish, from catfish to sturgeon, cobia to codfish, lingcod to leopard shark; the original dish uses swordfish. You want a firm-textured fish. I bet this would be equally good with chicken or turkey or pheasant.
Nutrition Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
39g
(13%)
Protein
42g
(84%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Cholesterol
87mg
(29%)
Sodium
449mg
(19%)
Potassium
903mg
(26%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
957IU
(19%)
Vitamin C
22mg
(24%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 39g | 13% |
| Protein | 42g | 84% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 449mg | 19% |
| Potassium | 903mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 957IU | 19% |
| Vitamin C | 22mg | 24% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
