spauldingp

Great flavor and pretty simple to make. I concur with others that the olive oil should be reduced some (maybe 1/3 cup vs. 1/2). The oregano and thyme could also be reduced a bit. Most importantly, the first step should be Soak the Dried Beans! That step is presumed, but it needs to be made clear.

Definitely hold off on the pasta until the end. Tomatoes need to be big and as vine ripened as possible. I also recommend adding most of the basil into the tomato mixture while it's marinating to allow the flavor to permeate the sauce. Save a little for the top as garnish.

Substituted catfish fillets for the cod and used freshly sliced yellow and red bell peppers instead of the frozen kind called for in the recipe. The Ouzo's anise flavor was nicely and subtly blended with the tomatoes' acidity. Great recipe! Works well with a pinot noir.

Substituted dried Sunkist dried figs soaked in water for 4 hours for fresh. That added to the sweetness. Served with a nice pinot noir. Delightful!