Fish with Tomato Ragu

Just leaned this recipe over Xmas, and I thought I would share it with yall.

some butter and olive oil.

1 can ( whole peeled, or diced, or chopped ) Tomatoes
1 Medium Sweet Onion ..... Finely Chopped
5 large cloves Garlic ( or you know, add more ) ....... Thinly sliced
1/4 cup ( yeah it seems like a lot ) Sherry or Champagne Vinegar
2 - 3 large new potatoes ( red skin or white skin waxy potatoes ) Cooked, then Sliced thinly into 1/8" rounds

any and all fish or other meat you wish.



Pan sear your fish I had scallops and a Canary RF with a little butter and or olive oil, not too much or you won't get a nice sear.

after your fish is seared, remove to a plate and set aside for later.
Add in the Garlic and onion to the pan, stir around on medium high heat for a few minutes to soften and make fragrant.
Add the Can of tomato with all the liquid it has.  let cook in the onion and garlic mixture, taste and salt and pepper to taste.

Here's the most technical part

turn off the heat

use a slotted spoon ( or in my case a big deep frying spider? ) to remove the large chunks of  the tomato and onion/garlic ragu into a baking dish leaving the liquid in the pan. 

Once all the chunks are in the baking dish, add heavy cream to the remaining tomato liquid in the pan and cook until sauce thickens up and is nice and creamy.

the original recipe says to spoon over the sauce onto the ragu, but I just pour it and use the spoon to smooth it out, add a layer of potatoes on top then  pop baking dish covered with foil into the oven topped with your seared fish, crab, muscles whatever you go to do today, and put into the oven until everything is heated up and ready to eat.      ~15 - 20 minutes.

Looks yummy! Thanks for sharing.

Anything w/ Shelled Crab on top, WINNERS!

MMMMMMMM.... that looks really good. I need some crab in my life