From “Fish Without a Doubt,” by Rick Moonen and Roy Finamore. Serve with grilled fish, scallops or shrimp.
Ingredients
1/4 cup olive oil
1 medium onion, cut into thin slices
2 garlic cloves, minced
4 anchovies, minced
3 large bell peppers (yellow and red), cut into thin slices
1 Anaheim pepper, seeded and cut into thin slices
Coarse salt and freshly ground white pepper
1 1/2 cups chopped tomatoes
2 teaspoons fresh thyme leaves
Directions
Heat a wide, deep skillet over high heat. When the pan is hot, add the oil and the onion. Saute, stirring often, until the onion starts to soften, about 2 minutes. Add the garlic and anchovies and saute, stirring, until the garlic is fragrant, about 30 seconds. Add the peppers, season with salt and white pepper, and saute, stirring often, for 3 minutes. Add the tomatoes and thyme, cover, and reduce the heat to medium-low. Simmer for 30 minutes, or until the peppers are very tender.
Let the pepperonata cool to room temperature before serving or storing. It will keep for about 4 days in the refrigerator. Check the seasoning before you serve it.
