Bluefish as the Fisherman's Flag: Bandiera alla Marinara

Name: Bluefish as the Fisherman's Flag: Bandiera alla Marinara
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 baking potato, like russets, cut into 1/4-inch dice; 680 grams bluefish fillet, skin and bones removed, cut into 4-ounce pieces; 2 Tbsps salted capers, rinsed; 2 ribs celery, cut into 1/4-inch dice; 1 teaspoon chile flakes; 3 cloves garlic, thinly sliced; 4 Tbsps extra-virgin olive oil; 237 milliliters Gaeta olives; 1 onion, cut into 1/4-inch dice; 1 bunch Italian parsley, chopped to yield 1/4 cup; 454 grams fresh plum tomatoes, peeled and coarsely chopped; 6 servings Salt and pepper; 118 milliliters water

Bluefish as the Fisherman's Flag: Bandieran all It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Bluefish as the Fisherman's Flag: Bandieran alla Marinara, Risotto alla Marinara, and Whole Grilled Bluefish.

Instructions

In a 12 to 14-inch saute pan, heat the oil until almost smoking.

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Cooking Oil

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Frying Pan

Add the onion, garlic, celery, and potato and saute 8 to 10 minutes, until golden brown.

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Celery

Garlic

Potato

Onion

Add the chile flakes, olives, capers, and tomatoes, and cook 7 to 8 minutes, until the tomatoes have fallen apart.

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Red Pepper Flakes

Tomato

Capers

Olives

Add the water and bring to a boil. Season the fish well with salt and pepper, place it in the pan and cook, covered, for 8 to 10 minutes.

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Salt And Pepper

Water

Fish

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Frying Pan

Sprinkle with parsley and serve.

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Parsley

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Frying Pan

Ingredients

Servings:

baking potato, like russets, cut into 1/4-inch dice 680grams

bluefish fillet, skin and bones removed, cut into 4-ounce pieces 2Tbsps

salted capers, rinsed 2ribs

celery, cut into 1/4-inch dice 1teaspoon

chile flakes 3cloves

garlic, thinly sliced 4Tbsps

extra-virgin olive oil 237milliliters

Gaeta olives 1

onion, cut into 1/4-inch dice 1bunch

Italian parsley, chopped to yield 1/4 cup 454grams

fresh plum tomatoes, peeled and coarsely chopped 6servings

Salt and pepper 118milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.