Braised Fish Two Ways and Alison Roman Shallot Pasta (w/pics)

If you watched the show Louie, you'll know what I mean when I refer to this as a bang-bang-bang dinner. Three unrelated courses, all enjoyed separately.

This isn't really a recipe thread - I skipped a lot of photos and obviously I seasoned along the way. Use your best judgment and personal tastes.

First, the fish. Cod two different ways.



First way is braised in a tomato and chili oil broth. Chili oil is made from chopped garlic and shallot with red pepper flakes and olive oil. Once the oil is made, remove all but a tablespoon and fry your tomatoes in the leftover oil until jammy and bursting. Add water and a splash of fish sauce. Cook until slightly thickened.



Season and add your fish. Add the set aside oil and garlic/shallot. Simmer covered for 5 or so minutes. Cut the heat.



Finished dish.





Next is the coconut milk and lime braised cod. Simmer coconut milk, line juice, fish sauce, and pepper flakes for a few minutes.



Add your fish, cover, and simmer 5 or so minutes. Cut the heat.



Serve with lots of cilantro.



Finally, Alison Roman's shallot pasta. Slice 6 large shallots very thin. And chop garlic. Add to heated oil.



Caramelize 15-20 minutes. Almost there in this pic.



Add whole jar/tin of anchovies and red pepper flakes. Don't add the oil with the anchovies. This dish is pretty fishy anyway - don't want to kill it.





Add entire can of tomato paste and cook until brick red.





Add pasta and slowly add 2 cups of reserved pasta water until the sauce becomes loose and no longer thick.



Serve with freshly grated romano or parm.