"Harlot's sauce," this is a classic Italian sauce made up of pantry staples, allegedly something a lady of the night would whip up after work, in the early morning before markets opened. Great on pasta, better with fish or chicken.
1 1/2poundshalibut or other firm fish,cut into chunks
Salt
2cupsregular or chickpea flour,for dusting
1/4cupolive oil
1shallot or small onion,minced
2cupsdiced tomatoes,fresh or canned
2clovesgarlic,sliced thin
12-20olives,sliced
2tablespoonscapers
1/2teaspoonred pepper flakes
1/4cupchopped basil, parsley or tarragon
black pepper to taste
Instructions
Salt the fish well and dust with the flour.
Heat the olive oil in a large frying pan over medium-high heat. When it's hot, brown the fish pieces in batches. Sear several sides of the chunks so they're nicely browned. Set the fish aside as it browns.
When all the fish is done, add the shallot and cook for 1 minute. Add the garlic and cook another 30 seconds.
Return the fish to the pan and add all the remaining ingredients. Toss to combine, and cook for 1 to 2 more minutes. Serve with crusty bread, polenta or rice.
Notes
While I used California halibut here, any firm fish works. Alternatives could be walleye, catfish, perch, snapper, rockfish, seabass, striped bass, tuna, etc.
Keys to Success
This comes together quickly so have everything all set up before you begin.
AP flour is perfectly fine here, although I do really like the chickpea flour. It add flavor and browns well.
I like pitted black Kalamata olives for this recipe, but any olive you want will work.
Get the small capers. They're better. Even better? Get them packed in salt.