Friday, 6 May 2016

Boiled Red Snapper With EVOO

Many years ago, Neapolitan fishermen used huge acetylene fueled lights to attract the catch during nighttime fishing. The lamps would produce heat, and the fishermen would cook fish on the flat, wide rims of the lamps. They would bring a cup of fresh Mediterranean salt water to a heavy boil and then add tomatoes, olive oil, chile, garlic, and unmarketable fish. Here is the modern recipe that is almost the same and just as tasty. Be sure your tomatoes are very ripe, or else use the canned tomato substitution, but do not overcook the tomatoes. The sauce should be light orange, just not a bright red.

  • Two one pound red snappers or striped bass
  • 1/3 cup extra virgin olive oil
  • One cup water
  • One small dried hot red chile pepper
  • Two garlic cloves, crushed
  • Two ripe plum tomatoes
  • Two tablespoons parsley
  • Fresh sea salt to taste
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