1 medium onion, coarsely chopped
3 garlic cloves, crushed and sliced
3 tablespoons extra-virgin olive oil, plus more, to garnish
2 bunches Italian parsley, coarsely chopped to yield 1/2 cup
2 cans tomatoes, coarsely chopped
1 green pepper, cored and thinly sliced
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 1/2 cups water
1/2 cup dry white wine
Salt and pepper
2 pounds white fish steaks, such as rock fish, mullet, haddock, halibut, cod, or snapper
1 pound spaghetti

Cooking Recipe:

In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and salt, stirring to mix well. Cover and cook over low heat for 20 minutes.

Add water and wine and bring to a simmer. Adjust seasoning and add fish steaks, spooning sauce over to cover. Cook 15 minutes, or until fish (fresh catch tastes better than frozen) is cooked through. Remove with a slotted spoon and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.

Cook spaghetti in boiling water until tender yet al dente, about 7 to 8 minutes. Drain and add to the sauce.

Cook over high heat 45 seconds, then divide evenly among heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.