TOMATO SAUCE FISH
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
A pinch saffron threads
1 cup chicken stock
2 tbs olive oil
1 onion, chopped
2 cloves garlic, sliced
1 bay leaf
Salt and Pepper
1 pint cherry tomatoes
1/2 cup citrusy white wine
4 pieces fish, skin removed
1/2 cup chopped parsley
1 tbs lemon zest
1 tbs orange zest
In a pot, steep saffron in stock. In a skillet, heat oil. Add onion, garlic, bay leaf, salt, pepper. Stir until onion softens. Add tomatoes, cook until tomatoes burst. Stir in wine and saffron stock, simmer until liquid reduces slightly. *SEASON fish with salt, pepper, add to skillet, poach until fish is cooked through. Remove bay leaf. On a cutting board, make a gremolata by chopping together parsley, zests. Divide fish and sauce among bowls. Sprinkle with gremolata. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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