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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 1 pound white fish fillets, such as halibut or cod, cut into 1/4-inch strips
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped basil
- 4 garlic cloves, 1 crushed and 3 minced
- 2 small dried red chiles
- 1 small onion, finely chopped
- 1 pound plum tomatoespeeled, seeded and chopped
- 1 cup dry white wine
- Salt and freshly ground pepper
- 3/4 pound linguine
Method
- Toss the fish with 2 tablespoons of olive oil and the basil.
- In a large enameled cast-iron casserole, combine the remaining 2 tablespoons of olive oil with the crushed garlic and dried chiles.
- Cook over moderately high heat, stirring frequently, until the garlic turns golden brown.
- Discard the garlic and chiles.
- Add the onion and minced garlic to the casserole and cook, stirring occasionally, until softened, about 4 minutes.
- Stir in the tomatoes and wine, reduce the heat to moderate and simmer for 15 minutes.
- Raise the heat to moderately high, add the fish, and cook, stirring, until the fish is opaque, about 5 minutes.
- Season with salt and pepper.
- Meanwhile, cook the linguine in a large pot of boiling salted water until al dente; drain.
- Add the pasta to the fish sauce, toss well and serve.
