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Monday, March 11, 2019

Spanish Fish in Saffron Sauce (Pescado en Amarillo)

Use any firm, white fish steaks such as halibut, swordfish, cod, or shark for this favorite Spanish tapa.

Spanish Fish in Saffron Sauce (Pescado en Amarillo)

1 Tbs (15 ml) olive oil
1-2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) finely chopped green bell pepper (capsicum)
2 Tbs (30 ml) finely chopped tomato
1 bay (laurel) leaf
2 Tbs (30 ml) brandy or Cognac
1/4 cup (60 ml) fish or chicken stock
Salt and freshly ground pepper to taste
Several strands of saffron
A grating of fresh nutmeg
3/4 lb (675 g) firm white fish cut into 1-inch (3 cm) cubes

Heat the oil in a skillet over moderate heat and saute the garlic, onion, and green pepper until tender but not browned, about 5 minutes. Add the remaining ingredients except for the fish and simmer for 5 minutes. Add the fish and cook covered until the fish is firm and opaque about 10 minutes. Serves 4 to 6 as an appetizer.
Reproduced by permission of Worldwide Recipes.

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