3 garlic cloves, minced
1 medium onion, coarsely chopped
1 tablespoon olive oil
• 1 28-ounce can whole plum tomatoes, drained
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon fennel seed
• 1⁄2 teaspoon sugar
• 1 bay leaf
• 1 15 1⁄2 ounce can small white beans, drained and rinsed
• 4 halibut steaks, about 8 ounces each
• coarse kosher or sea salt
• freshly ground black pepper
• 3⁄4 pound dried pasta such as fusilli, rotini, or egg noodles
• 1⁄4 cup minced fresh parsley
• freshly grated Parmesan cheese as an accompaniment
In a large skillet, cook the garlic and onion in oil over low heat, stirring, until softened. Add the tomatoes- breaking them up-and the thyme, fennel, sugar, and bay leaf. Simmer, stirring occasionally, for 30 minutes.
Stir the beans into the skillet. Season the halibut with salt and pepper and put on top of the bean mixutre. Simmer, covered, 10 to 12 minutes, or until fish is cooked through.
Meanwhile boil the past.a in a kettle of rapidly boiling salted water until al dente, and drain.
Divide the pasta among four shallow bowls and spoon the fish and sauce on top. Sprinkle each serving with the parsley and serve the Parmesan separately.
NOTE: Tuna or swordfish can be substituted.
Thanks to Leslie Glover Pendleton for this recipe