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Recipe from: Patty
Many different sorts of fish will work in this sauce. Ask your fish vendor for the same type of fish that are suitable for making soup.
1½ pound assorted fresh fish, such as cod, sea bass, halibut, and red snapper, gutted
2 tablespoons fresh rosemary leaves
1 onion, finely chopped
1 clove garlic, finely chopped
½ cup extra-virgin olive oil
salt and freshly ground black pepper to taste
Place the fish in a large pot of water with the rosemary and bring to a boil. Cook for 15 minutes. Take the fish out, remove the skin and bones, and crumble the cooked meat. Strain the liquid and discard the rosemary leaves. Sauté the onion and garlic in a large skillet with the oil until light gold in color. Add the fish meat and 3 cups of the stock in which it was cooked. Season with salt and pepper and simmer over low heat for about 30 to 35 minutes.
Serve with pasta.