Instructions: 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 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.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.