Bluefish As The Fisherman's Flag (Bandiera Alla Marinara) Recipe

• 4 Tbsp. extra-virgin extra virgin olive oil
• 1 x onion cut into 1/4" dice
• 3 x garlic cloves thinly sliced
• 2 x celery ribs cut into 1/4" dice
• 1 x Idaho potato cut into 1/4" dice
• 1 tsp chili flakes
• 1 c. Gaeta olives
• 2 Tbsp. salted capers rinsed
• 1 lb fresh plum tomatoes peeled, and coarsely minced
• 1/2 c. water
• 1 1/2 lb bluefish fillet skin and bones removed, cut into 4-oz pcs Salt to taste Freshly-grnd black pepper to taste
• 1/4 c. minced Italian parsley

1. In a 12- to 14-inch saute/fry pan, heat the oil till almost smoking.
2. Add in the onion, garlic, celery and potato and saute/fry 8 to 10 min, till golden.
3. Add in the chili flakes, olives, capers and tomatoes and cook 7 to 8 min, till the tomatoes have fallen apart.
4. Add in the water and bring to a boil.
5. Season the fish well with salt and pepper, place it in the pan and cook, covered, for 8 to 10 min.
6. Sprinkle with parsley and serve.
7. This recipe yields 6 servings.

extravirgin extra virgin olive oil, onion, garlic, celery, chili flakes, gaeta olives, capers, fresh plum tomatoes, water, bluefish fillet, italian parsley

Taken from cookeatshare.com/recipes/bluefish-as-the-fisherman-s-flag-bandiera-alla-marinara-88495 (may not work)