This is a re-creation of a fish dish I used to get at a restaurant in Los Angeles called Seafood Bay. The fish could be served Dalmantino style – grilled and topped with a chunky tomato-based sauce. The closest I could find on the ‘net were recipes from the Dalmatian Coast of Croatia, which seemed to feature tomatoes, capers, garlic, pepper flakes and white wine so I went into the kitchen and put this together. It wasn’t too bad. Spicy and piquant.
The only drag was that I didn’t have any wine, but I did make up a substitute. Not to drink though. Just for the cooking part.
Hack Dalmantino Sauce
- One onion, chopped
- Four cloves of garlic, roughly chopped
- One carrot, grated
- Pinch of dried basil
- Pinch of crushed red pepper
- Four mushrooms, sliced
- Two spoonfuls of capers, drained
- A dozen cherry tomatoes, cut in half
- 250 ml of half white wine and half water or chicken stock with a generous splash of white wine vinegar
- A meaty fish – cod or sea bass, fileted
- Freshly ground black pepper
Brown the onion in some olive oil. Lower the heat and add the garlic, carrot, herbs, mushrooms, capers and cherry tomatoes. Saute until they all become soft. Lower the heat and gently simmer while the fish is poaching.
To poach the fish, heat a thin layer of olive oil in a non-stick saute pan. Place the fish in and pour in the liquid. Simmer for about 10 minutes until the fish is cooked through. You may need to turn it over once.
You can start cooking the pasta about now.
When the fish has cooked, pour the poaching liquid into the tomato mixture and cook over high heat until the sauce reduces.
Serve the sauce over buttered spaghetti with the fish on the side.
Svida mi se!