Connecticut, Massachusetts, Maine, Vermont, New Hampshire and Rhode Island are the six states which make up New England. Whichever state you visit, two things they all have in common are fresh seafood and their incredible baking skills. The exception would be Vermont, which is world-renowned for its award-winning maple syrups and cheeses.
When summertime arrives I love to make something quick and light. My fresh seafood sauce with tomatoes and pasta recipe only takes about thirty minutes to cook and it’s always a big hit with my family and friends.
I chose two types of fresh fish for this recipe, cod and sole. However, you may choose any type of seafood you wish to suit your budget, your taste buds and seafood availability in your area. I love to add a few shrimp to mine. If you are only able to purchase frozen fish, make sure that you defrost it thoroughly in the refrigerator, then rinse and pat it dry before proceeding with the recipe.
Please feel free to change up the produce too. If you prefer green bell peppers as opposed to red ones, then use those. You may also use canned whole tomatoes instead of fresh if you wish, breaking them up before adding them to the pan. If you use canned tomatoes you can reduce the cooking time by half as these are already cooked.
The anchovies make the flavor of this sauce so yummy! Combined with the juices from the sweet, ripe tomatoes and the fresh fish as it cooks down in the pan, this recipe is full of flavor and is without a doubt, seafood heaven! Cook with love and enjoy!
2 tbsp. olive oil
2 large red bell peppers, diced
1 large brown-skinned onion, halved and sliced into thin half moons
4 cloves fresh garlic, chopped
1 small can anchovy fillets (about 12 fillets) in oil, roughly chopped (or 2 tsp. anchovy paste)
1 tsp. red pepper flakes or ½ tsp. ground cayenne pepper
10 fresh roma tomatoes, seeded and chopped (or 6 cups of canned whole tomatoes with sauce)
2 lbs. fresh fish, skinned, de-boned and cut in 1” pieces
Juice of a large lemon
2 T butter
2/3 cup Italian parsley (a BIG, tight handful), roughly chopped
2 green onions (scallions), sliced thin
1 ½ lbs. dried pasta (I use Rotelle or Gemelli)
1. Heat the olive oil in a large skillet and cook the next 5 ingredients over a medium heat for about 8 minutes, stirring occasionally. Break up the anchovies with the back of a wooden spoon as they cook. In the meantime, start heating the pasta water on a high heat. Bring to a boil and add a couple of handfuls of kosher salt. Cook the pasta according to the package directions and drain.
2. Add the chopped tomatoes to the skillet and stir to combine. Cook for approximately 15 minutes or until the tomatoes start to make juices in the pan.
3. Next, add the fish and stir. Cook covered for 10 minutes or until the fish becomes flaky. Remove the lid and add the lemon juice, parsley and butter. Stir. Taste and add salt if necessary. Serve over the pasta and garnish with the sliced green onions.
Enjoy with some crusty bread. This is delicious even cold!