The mother of one of our boys' friends in Rome turned out to be a contessa, a title that only matters if other people care (and they seem to). This is not a very fussy contessa and doesn't mind sleeping on our couch. She can also cook for an army. This is one of her dishes. Can be made with any flakey white fish. Snapper good but I find it best with fresh striped bass. Be very careful stirring the sauce: the fish should remain intact. The tomatoes should be fresh and cooked al crudo, till the juices are released but they are still a little raw. - Fisheri —fisheri
Fisheri's recipe title -- The (Not Barefoot) Contessa's Fish Pasta -- caught our eye. Turns out the recipe comes from an actual contessa, a friend of Fisheri's. The sauce reminded us of so much of the cooking we've seen in Italy, with vegetables and fish simmered for much longer than you'd expect. Here, the fish is sauteed in oil, and then it stays in the pan as wine is reduced and fresh tomatoes are added and simmered. We feared the fish would end up in shreds. Instead we learned something: by adding the fish early on, its flavor infuses the whole sauce, so the tomatoes and fish are no longer separate entities, but fully integrated into the sauce. And the capers and olives reinforce the flavor of the fish with brine. It ends up being a more vibrant version of puttanesca. - A & M —The Editors
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