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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Haddock Puttanesca Recipe

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This recipe for Haddock Puttanesca is from Our Family Recipies 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Haddock fillets (or other white fish of your choice) (1 lb of boneless skinless chicken breasts may be substituted, sliced lengthwise into 4 pieces)
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. olive oil
1/2 medium yellow onion, cut into small dice
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, with juice
1/2 c. pitted kalamata olives, roughly chopped
1 tbsp. capers, rinsed
1/2 lemon, juiced
2 tsp oregano
1/2 tsp salt
1/4 black pepper
8 oz thin spaghetti
Directions:
Directions:
1. Season haddock or chicken with salt & pepper and set aside
2. Heat a large, nonstick saute pan over medium heat with oil
3. Once hot, add in onion and cook onion for 2 - 3 minutes until softened
4. To the onions, add the garlic, tomatoes with juice, olives, capers, lemon juice, oregano, salt and pepper.
5. Stir to combine and simmer for 2 - 3 minutes
6. Add the haddock or chicken. Simmer for 7 minutes or until fish is flaky and opaque through the middle or until the chicken in cooked.
7. While the fish or chicken is cooking, bring a large pot of water with a pinch of salt to a boil.
8. Add in the pasta and cook until aldente, drain and serve warm.

Serve 4 ounces of pasta with fish filet or chicken topped with tomatoes and sauce

 

 

 

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