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- 1 kg linguine, cooked according to package directions
- 1 kg skinless fish filets, such as frozen cod filets
- 8 large ripe tomatoes
- 2 onions
- 4 soup spoons capers
- 1 gram saffron threads
- 1 cup hot water for soaking the saffron
- 1/2 cup dry white wine
- 24 fresh basil leaves (1 package where I live)
- 1/4 cup extra virgin olive oil
- Pinch of salt
- Pinch of freshly ground white or black pepper
- 1 liter of water and a few spoons of vinegar for soaking the fish, if necessary
- If the fish has a fishy smell, as frozen cod often does, soak it for 1/2 hour in acidulated water. (In normal English, this means water with a few spoons of vinegar.)
- Soak the saffron threads in their water.
- Coarsely dice the tomatoes. Dice the onions.
- Cut the fish into pieces 1/2 inch wide.
- Saute the onions over a medium flame until translucent.
- Add the wine and simmer for a minute.
- Add the tomatoes, the saffron and its water, and the salt and pepper.
- Simmer for 15 minutes.
- Add the fish.
- Simmer for another 15 minutes.
- Serve the fish sauce on the linguine.
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