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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
The most suitable fish for this ragu is octopus, squid, cuttlefish, prawns, clams and any fish with a firm flesh.
⅔ pound ripe tomatoes
1 pound fish
1 small carrot
1 small celery stalk
1 clove garlic
1 ounce parsley
2 cup olive oil
2 ounce dried mushrooms
½ 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 minutes. 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.