As I already said, the fisherman is bringing us a lot of fish in this period 😀 not a problem, eh 😀 so here it is another recipe with zander.
This is a quite simple recipe, and the final result is very good, and moreover it’s a different and tasty way to prepare this fish (or walleye).
Of course, this recipe can fit very well also with many other fish such as the gilt-head bream, the seabass, the perch, the plaice, etc.
The biggest job is to clean the fish and make skinless fillets, but with a good knife is very easy and quite fast…otherwise, ask your trustworthy fish-seller to do it for you 🙂
INGREDIENTS (4 people)
- 350/400 g of skinless zander fillets
- 360 g of pasta (in my opinion the best types for this kind of sauce are “mezzi paccheri“, “calamarata” or “rigatoni“, but also a more common to find “fusilli” or “mezze penne rigate” fit well with it)
- 400 g of good quality tomato sauce (if home-made by yourself even better 🙂 )
- 1 clove of garlic
- 1 glass of dry white wine
- black olives or taggiasche/cailletier olives
- capers (count 1 tea spoon per person, about)
- extra virgin olive oil (about 4 tablespoons)
- coarse salt
- First of all, take a high pot and start boiling the water for the pasta, then cut the fillets into small pieces, of about 1 cm.
- Now take a large pan and start browning the squashed garlic in the hot oil, at medium/low heat. Add also the chili cut into slices.
- When the garlic starts to get a little color, take it out and add the fish. Do this step when you see that the water is boiling, and add the pasta in the water, with coarse salt. It will take about 12/14 minutes to the pasta to be ready (it depends from the type, read on the package), and that time is enough to prepare also the sauce.
- Now pour the white wine on the fish, and set the heat higher until the wine has reduced.
- Then set the heat on medium/low and drop the black olives cut into slices and the capers (usually, the smaller they are and the better quality they are), mix well all together, and after add also the tomato sauce.
- Let it simmer until the tomato sauce loses the possible extra liquid, and if it gets too thick add some little boiling water from the pasta pot. Taste the sauce and season with rock coarse salt if it’s needed.
- When the pasta is ready, drain it and put it into the pan, mixing well together with the sauce.
- Add the parsley, and serve it in the dishes.
- Finish by pouring a drizzle of extra virgin olive oil on them 🙂 perfect! 🙂
PS: no cheese! 🙂
Calories (average man): 40′ running / 45′ cycling / 1h20′ wood cutting 😀
Calories (average woman): 50′ running / 60′ cycling / 1h45′ wood cutting 😀