Dalmatian Brudet

Ingredients

• 3 lb mixed firm fish steaks, such as monkfish, grouper and sea bass
• 1 1/2 tsp kosher salt, divided
• 1/2 cup olive oil
• 2 yellow onions, thinly sliced
• 6 cloves garlic, sliced
• 2 tbsp tomato paste
• 1 lb ripe tomatoes, grated
• 1 cup dry white wine
• 2 tbsp red wine vinegar
• 1 cup water
• 2 bay leaves
• 1/2 tsp black pepper
• 1/2 cup chopped parsley, divided

Method

1. Season the fish with 1 tsp salt and set it aside.
2. Warm the oil in a wide, heavy pot over medium heat and cook the onions slowly until soft and golden, about 12 minutes, then add the garlic for 1 minute.
3. Stir in the tomato paste and tomatoes and cook 5 minutes, then add the wine, vinegar, water, bay leaves, pepper and remaining salt and simmer 10 minutes.
4. Lay the fish in the sauce in a single layer and sprinkle with half the parsley.
5. Cover and cook at a bare simmer, shaking the pot instead of stirring, until the fish flakes and reaches 145°F, 12 to 15 minutes.
6. Scatter with the remaining parsley and serve with soft polenta or crusty bread to catch the sauce.

Notes