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Marinara Sauce for Fish
Submitted by:Terry Lee May
Ingredients
- 2 cloves Garlic
- 4 tbsp Olive oil
- 5 c Pressed and drained Roma tomatoes
- 8 Finely chopped anchovy fillets (canned in olive
- oil or dried reconstituted in water)
- 1 tbsp Dried oregano (1/2 tbsp dried)
- 2 tbsp chopped fresh Italian parsley
- Red pepper flakes
- Grated Parmesan cheese to taste
Instructions
In a large deep pot, sauté the garlic and a pinch of red
pepper flakes in the olive oil just until the garlic is
translucent. Slowly add the tomatoes. Stir in the
anchovies, oregano and parsley. Bring to a brief full boil
and then turn down to a slight simmer. Continue to simmer
for 25 to 30 minutes stirring occasionally. The
combination of the garlic, anchovy and red pepper create an
aroma that would make any Neapolitan ache for their
homeland.
Serve over your favorite white flesh fish and/or pasta,
easily enough for a pound of cooked pasta or more. I like
to bake calico bass or yellow tail with lemon and garlic
and use this sauce over the top. Top with the Parmesan
cheese. This sauce is also great with vegetables and
chicken, but not the best for heavier meats like beef, pork
or lamb.
Enough for 4-6 people depending on how it's used.
Comments
This is perhaps the simplest Italian style red sauce I have
ever made. History says this sauce was a staple for Italian
fishermen and their families when food from the sea was slim
for those few months of the year. Usually dried anchovy was
the last bit from the previous season s catch. The sauce was
prepared when the fishermen s wives would see their men
coming home from the sea after days of fishing. Lore says the
name marinara came from the Greek word marinera or mariner.