2 pounds fish steaks white such as rock fish, mullet, haddock, halibut, cod, or snapper
3 garlic cloves crushed sliced
1 bell pepper green cored thinly sliced
3 tablespoons olive oil extra-virgin plus more for drizzling
1 medium onion coarsely chopped
2 bunches parsley italian coarsely chopped
0.5 teaspoon pepper flakes red
1 teaspoon salt plus more for seasoning
6 servings salt and pepper
1 pound pasta like spaghetti
1.5 cups water
Equipment
bowl
sauce pan
slotted spoon
Directions
In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. Cover and cook over low heat for 20 minutes.
Add water and wine and bring to a simmer. Adjust seasoning with salt and pepper.
Put the fish steaks into the saucepan, covering with the sauce. Cook 15 minutes, or until fish is cooked through.
Remove the fish to a plate using a slotted spoon. Set aside.
Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
Add the spaghetti to the boiling water and cook until tender, yet al dente, about 7 to 8 minutes.
Drain and add to the sauce.
Cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.
