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Italian


1/2 cup olive oil
� 3-4 gloves of garlic chopped
� 6-8 large green olives with pimentos chopped
� 1 tablespoon capers
� 2 tablespoons fresh Italian parsley chopped
� water
� salt and pepper
� hot giardiniera
� 1 lb Merluza (whiting) or other white fish (tilapia)
� 1 lb Vermicelli pasta
� grated romano cheese

1. In a 1 1/2 - 2 quart pot, mix together olive oil, garlic, green olives, capers and Italian parsley. Heat on medium heat for about 3-5 minutes. Be sure to remove from heat before the garlic begins to brown.
2. Add hot water about 3/4 of the way up your pot. Add salt, pepper and hot giardiniera to taste. Cook for 30 minutes on low heat.

3. Add Merluza fish. If using Merluza fish, you may want to soak it in cold water for about 30 minutes while prior to adding. If Merluza fish is not available, you can substitute another white fish such as turbo, dory or swai. Cook for another 30 minutes.

4. While fish is cooking, prepare the pasta according to the box directions.

5. Plate individual servings of the pasta, topped with a ladle full of fish mixture, top with grated romano cheese

Unrated