Linguine with Scorpionfish and Olives, is a really delicious first course. Ugly but good, the scorpionfish is, in my opinion, one of the most delicious fish. Usually, I prefer to eat it baked in foil, to savor it at its best; sometimes I put it in soup, and other times in the oven with potatoes… today I preferred to cook it like this for you!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz whole wheat linguine
- 2.2 lbs Scorpionfish
- 3 cups Tomato pulp
- to taste Gaeta olives
- 6 tbsps extra virgin olive oil
- 1 clove Garlic
- to taste salt and chili pepper
- to taste Parsley
Preparation
If you are not able, have your trusted fishmonger clean and fillet the scorpionfish for you, asking them to also wrap the head.
This will help give body to the sauce, since this recipe does not call for fish broth.
Chop the garlic clove into small pieces, sauté it with 4 tablespoons of extra virgin olive oil, and the scorpionfish head.
Then add the chopped tomatoes, salt, and chili pepper, and let cook for about 30 minutes.
As you can see, I do not add water, because the tomatoes I use contain enough for this kind of recipe.
In the meantime, skin the scorpionfish fillets, cut them into pieces, and set aside.
Pit the Gaeta olives, chop them roughly, and add them to the sauce.
After the required time, remove the head, insert the scorpionfish flesh, and let it cook a few more minutes, until the sauce has thickened enough.
Adjust salt and chili pepper, and toss in the freshly drained linguine to make them blend.
If necessary, add a bit of cooking water, and another two tablespoons of extra virgin olive oil.
Plate the Linguine with Scorpionfish and Olives, sprinkle with chopped parsley, and serve very hot.
Notes
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