ITALIAN PESCATORE SAUCE
This is one of our favorite spaghetti sauces. The
recipe comes from La Tavolaccia, in Glebe, rapidly becoming one of Sydney's
most popular Italian restaurants.
YOU WILL NEED :
- 500g ( 11b ) mussels
- 90g ( 30z ) crabmeat
- 2 ripe tomatoes
- ½ green pepper
- 250g ( 80z ) redfish fillets
- 250g ( 80z ) bream fillets
- 2 x 400g cans of whole tomatoes
- 2 tablespoons oil
- ½ cup dry white wine
- salt,
- pepper
ITALIAN PESCATORE SAUCE RECIPE:
Clean the mussels, and remove the beard. Cook mussels in boiling water for 3 minutes until mussels open ( discard any mussels which do not ).
Remove mussels from the shell.
Flake crabmeat. Skin tomatoes, cut into small
cubes. Seed pepper, chop finely. Skin and bone fillets, cut fish into 1cm ( in
) pieces. Push canned tomatoes through a sieve with their liquid.
Heat oil in a pan, add fish and cook until light golden brown. Add pepper and tomato cubes, and mix well. Stir in tomato pulp and wine, bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally.
Add crabmeat and mussels. When the mixture re-boils,
season with salt and pepper.
Serves 6
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