Fish in spicy tomato sauce with capers and olives (Pesce alla ghiotta) from Two Kitchens: Family Recipes from Sicily and Rome (page 252) by Rachel Roddy

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Notes about this recipe

  • Lepa on June 17, 2019

    This was a nice concept that I will repeat but I'd make a few changes to this recipe. The whole plum tomatoes didn't cook down into a smooth sauce and I'd use crushed tomatoes next time. I also wasn't sure about the celery here. I might omit that next time. I'm almost tempted to make my usual puttanesca sauce next time, which is much richer, and add fish to it. In any case, this is a format I will be revisiting frequently.

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