Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 3-4 servings angel fish
- Angel Fish
- Parsley, carrot, celery, garlic, and onion
- Olive oil
- Tomato sauce
Assuming the fish weighs about a pound and a half, mince a bunch of parsley, a half a carrot, a 3-inch rib of celery, a half a clove of garlic, and a walnut sized piece of onion. Sauté the mixture in olive oil, and when the onion is lightly browned, stir in two or three tablespoons of tomato sauce or 1 tablespoon of tomato paste diluted in water. Season the sauce with salt and pepper and add the piece of fish, which should preferably come from the tail end, which is fatter. Simmer the fish, and when it is two thirds cooked, add a ball of butter rolled in flour to thicken the sauce.
Artusi doesn't give cooking times -- one way of calculating them is to figure about 10 minutes per inch of thickness of the fish. Also, you will want about a quarter cup of olive oil. This will serve 3-4.
The wine? A crisp, fruity white.