By Diane Stulga
Photography by Cynthia Andes


6 to 8 cleaned bone-in blowfish fillets
1 tsp sea salt
1 tsp crushed pepper flakes
3 tbsp olive oil
1 medium onion, chopped
14.5 oz dried tomatoes
1 cup dry white wine
3 garlic cloves, crushed
¼ tsp oregano leaves
3 tbsp fresh parsley leaves
3 tbsp fresh basil leaves
A pinch of sugar


Add oil to a large saucepan. Heat and
add onion, tomatoes, wine, garlic, and
oregano. Simmer and reduce sauce until thick.

Add blowfish filets and cook for 10 minutes. Remove from heat. Remove blowfish from pan, debone and return to skillet.

Add parsley, basil, and sugar. Simmer for 45 minutes to 60 minutes. Season to taste. Serve over pasta.

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