when i was little, my mother would cook a dish once a week that we'd never had before. certain dishes emerged over the years as family favourites, many coming from the margaret fulton cookbook (1969) & evolving by my mother's expert hand. one of these was 'fish spanish style', a dish comprising a hearty tomato sauce, pieces of white flesh fish poached right at the last moment, finished with olive oil & parsley. delicious. & once again, so simple.
fridaynightdinnerbox dish 23sep2011 is an adaptation of 'fish spanish style', changing the way the tomaotes are cooked & adding variety to the seafood. served with tagliatelle freshly made on my bench top, i added a little saffron at the flour stage.
the recipe:
>tomatoes (canned if out of season)/a red onion/garlic/olive oil/a little paprkia/an orange cut in half/a cinnamon quill/a spoonful of brown sugar into a shallow oven dish & covered with foil. keep the foil.
>slow roast the tomatoes on about 180 for 45 minutes, or til nicely cooked
>remove the foil & return to the oven heat for another 10 minutes or so, to give them a nice top heat.
>remove the tomatoes from the oven, taking out the orange/cinnamon
>a pile of medium sized half shell green-lip mussels makes this a delish dish all on its own, but nice too is some firm white flesh fish, gurnard is my good, snapper, some prawn tails too & calamari. have it ready arranged in the bottom of a casserole dish (i preheat it), chopped italian parsley too.
>pour the roasted tomatoes into the casserole dish & covering the seafood. cover the casserole with foil to stop any more steam escaping & return to the oven. turn the oven off & let it sit for up to 10 minutes
>the fish & mussels should be cooked by now, still soft.
>lovely on its own, equally lovely as a pasta dish, serve with a little grana padano & fresh rocket leaf, & some nice crusty white bread (with butter!)
fridaynightdinnerbox dish 23sep2011 is an adaptation of 'fish spanish style', changing the way the tomaotes are cooked & adding variety to the seafood. served with tagliatelle freshly made on my bench top, i added a little saffron at the flour stage.
the recipe:
>tomatoes (canned if out of season)/a red onion/garlic/olive oil/a little paprkia/an orange cut in half/a cinnamon quill/a spoonful of brown sugar into a shallow oven dish & covered with foil. keep the foil.
>slow roast the tomatoes on about 180 for 45 minutes, or til nicely cooked
>remove the foil & return to the oven heat for another 10 minutes or so, to give them a nice top heat.
>remove the tomatoes from the oven, taking out the orange/cinnamon
>a pile of medium sized half shell green-lip mussels makes this a delish dish all on its own, but nice too is some firm white flesh fish, gurnard is my good, snapper, some prawn tails too & calamari. have it ready arranged in the bottom of a casserole dish (i preheat it), chopped italian parsley too.
>pour the roasted tomatoes into the casserole dish & covering the seafood. cover the casserole with foil to stop any more steam escaping & return to the oven. turn the oven off & let it sit for up to 10 minutes
>the fish & mussels should be cooked by now, still soft.
>lovely on its own, equally lovely as a pasta dish, serve with a little grana padano & fresh rocket leaf, & some nice crusty white bread (with butter!)
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