Spaghetti with Fish and Vegetables: Ciambotta
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- Recipe categories: Fish, Vegetables, Tomato,
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Total Reviews: 13
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By kelly.mctague_1...
mckinney, TX
on June 06, 2012
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WOW!! I had no idea this recipes with such simple ingredients would produce such a wonderful flavorful meal. I used cod and good for you angel hair pasta and it was perfect! My picky 14 YO ate a huge bowl full and so did my son. I don't think I simmered my sauce long enough so next time I will simmer longer. I also put some diced fresh jalapeno from my garden on top before serving. I will for sure make this again!!!
By debfoodtv
on November 20, 2011
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Easy and inexpensive. The sauce was great. Tried this dish with regular white fish but next time I will try with a skinned fish - I bet it adds alot of favor.
By emruggiano_11935551
Chepachet, RI
on October 25, 2011
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This recipe was fabulous. It was simple, tasty and easy to clean-up.
Now that I have made it for my husband I can't wait to make it for company. I used haddock which held up well and I also switched the water to seafood stock which another reviewer recommended. We loved it!
Ellen
By alerche
Los Gatos, CA
on May 14, 2011
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Great recipe, typical Mario style! I used Cod. It takes a while to make it, but it is definitely worth it. Simple but elegant.
By vcrocker
Durham, NC
on January 30, 2010
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I used haddock filets and my husband raved. I added almost 2x the pepper flakes because we really like the spice and heat - it was delicious!
By ruk_11599940
Ithaca, NY
on June 27, 2009
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I have been a fan of Mario B. for a number of years now. ( My cousin was an associate of his . He is without question one of the top Italian inspired chefs in my 58 years of living in a foodie environment.
This dish is exquisite in taste and elegant in its simplicity. If you are fortunate enough to be able to get the ingredients as fresh as possible, you will never taste a better way to present a whitefish, like haddock, which I used.
I modified the recipe slightly, using a tomato/basil angel hair pasta. I served a light Pinot Noir, from NYS and a light hybrid white which I made, Chardonel.
Enjoy the now , it's all that you really get.
Pete
By agedcab_9653442
Redding, CA
on January 08, 2009
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Easy, delicious and good for you. What more can one ask for. I would cut back on the amount of spaghetti. 1# seemed like a lot and I would have liked more sauce. This will become a standard fish recipe in our family.
By nicau3
Amherst, NH
on November 09, 2008
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We really liked this fish. I am always looking for a healthy way to cook haddock and this was delicious.. I had all the ingredients on hand, no emergency runs to the store.
By lewallenbeverly...
Corvallis, MT
on February 28, 2008
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Very easy to make and very tasty.
By cauxier_5947157
Not A Real Town, NJ
on November 21, 2006
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Good, simple flavors characteristic of Batali's approach. I couldn't find small whole fishes, so I used some snapper filets and a cup of previously prepared fish stock in lieu of the water. I figured this would give some of the gelatin content and fish flavor intended in the cooking of the whole fish. Flavors were very good. My only caution would be not to use too much fish, and not to overcook. It's easy for the fish to disintegate into the sauce when tossing with the pasta.