Grosso Rombo con Spaghetti o Linguine
(Halibut and Spaghetti or Linguine Pasta)
3 1/2 Tbl. Extra Virgin Olive Oil 2 Cloves Garlic, chopped 3 Med. Tomatoes - chopped 2 Med. Anchovy fillets - chopped 1 Cup Fish or chicken stock 1/2 Cup Parsley, chopped 1 Cup Wine- white 1/2 Med. Lemon 3/4 Lb. Halibut fillets - cut into 1 inch pieces 1 Tbl. Flour, all purpose, unbleached 1/4 Lb. Spaghetti or Linguine Q.B. Salt & Pepper
Saute the garlic in the olive oil until the garlic is translucent, then add the anchovy fillets. (Anchovy fillets added this way to a dish, add a wonderful flavor, and no taste of anchovy) Add the chopped tomatoes and the parsley, and cook for 3-4 minutes. Add the wine and cook another 3 minutes. Add the stock and the flour. Stir to dissolve all of the flour. Add the halibut pieces, and turn the heat to medium low. Squeeze the juice from the lemon half into the pot, stir and let it simmer while the pasta is cooking,
Bring a pot of water to a boil and cook the pasta until it is quite al dente. Drain, then put the pasta into the pot with the halibut. Cook the pasta and fish together for about 1-2 minutes, being careful not to break the fish into tiny pieces.
Serve immediately, garnished with a few sprigs of parsley.
Last updated on:06/03/99 12:50:58 AM<