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    Halibut in Artichoke and Tomato Broth View Edit
    Halibut Puttanesca View Edit

    Servings: Not specified

    Directions

    sauce: Add tomatoes, tomato paste, oregano, and red pepper flakes and bring to a simmer. Simmer 10 minutes. Remove from heat and stir in basil. Serve sauce over spaghetti. Top with Parmesan just before serving. Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.

    Ingredients
    • 2 (28-ounce) cans diced tomatoes
    • 6-ounce can tomato paste
    • 1 teaspoon dried oregano
    • 1/2 teaspoon crushed red pepper flakes
    • 1/4 cup torn fresh basil leaves
    • 1/4 cup grated Parmesan
    • 1 1/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought (above)
    • 4 cloves garlic, minced
    • 1/2 cup stuffed green olives, chopped
    • 3 tablespoons drained capers
    • 1/2 cup red wine
    • 2 teaspoons anchovy paste
    • 4 (5-ounce) halibut fillets
    • Salt and ground black pepper
    • 1/4 cup chopped fresh basil leaves

    Parsed from recipe text (no separate ingredient records).
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