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Top 5 ways to do it Fish
1 . Spanish Cod Fish Stew ala Alvarado
Spanish Cod Fish Stew ala Alvarado
During my years in Madrid, my family and I would have this stew once a week to keep home dinners less complicated yet enjoy the most sustainable fish we could buy. The recipe calls for fresh cod not to be confused with salt cod. When possible, ask your fish monger to cut out the loin of the long portions that are found in their cold case. A hearty loin is less likely to break up in the simmer than a thin filet.
Ingredient
2 tbsp
Spanish EVOO
2 tbsp
Smoked Spanish Paprika
1 tbsp
Sea salt
Pinch
ground black pepper
Cooking instructions
* Step 1
Using a 4-quart pan, warm your EVOO and sauté your sliced potatoes, until they are well coated. Once sufficient heat has built up, place a top on the pan and steam the potatoes for a few minutes until semi-cooked. No need to add water since the potatoes and the EVOO will create enough steam. Lower your heat to medium or medium low depending on your conduction.
* Step 2
Add your onions, and sauté for about 3 minutes and if necessary, you can use the steam method with them as well. After the onions have gotten to half tenderness add your garlic and smoked paprika, salt, and pepper. Give once last stir so your ingredients find their happy marriage.
* Step 3
Add your cod medallions over the sauteed ingredients, you can give this a gentle stir as well, by using a wooden spoon. Be kind to this fish, treat it well and it won’t break up. Then add your 1 cup of water to cover most but not all the ingredients in the pan. You want those medallions prominently on top, being careful not to submerse them completely.
* Step 4
Check once more for salt. If needed add a pinch. Once the water comes to a boil, lower the pan’s lid. Gently simmer for about 3 minutes cover or uncovered for about 5 minutes.
* Step 5
You can substitute cod for halibut which delivers a sweeter flavor and firm density. As for a side dish, my favorite is sautéed kale (see photo) or Swiss chard. A wedge of avocado on top also delivers a subtle contrast in flavor and color. Serve with crusty baguette or ciabatta.
Note: if there is a photo you can click to enlarge it
2 . Fish Fillet
Fish Fillet
Ingredient
1 pack
fish fillet
2
tomatoes
Half
white onion
2 tbsp
cooking oil
Pinch
black pepper
Cooking instructions
* Step 1
Heat pan and add oil.Pan fry fish fillet until golden brown.Set aside.
* Step 2
In same pan add oil then sautee onion until soft then add in tomatoes.
* Step 3
Cook tomatoes until juice comes out,then put back the fish fillet.
* Step 4
Cover and simmer until the fillet fully cooked.
Note: if there is a photo you can click to enlarge it
3 . Fried Ribbon Fish or Silver Espada
Fried Ribbon Fish or Silver Espada
Ingredient
1 tsp
salt
Cooking instructions
* Step 1
Wash well the fish,remove inwards.Slice it and cut a slit on the surface,so that it easy to fry.
* Step 2
Heat pan and pour oil.Fry the fry on both sides.
Note: if there is a photo you can click to enlarge it
4 . Sweet and Sour Fish
Sweet and Sour Fish
Ingredient
slices
Shallots and ginger
Cooking instructions
* Step 1
Wash well the fish and pat it dry.aheat pan and fry on both sides.Set aside.
* Step 2
In same pan sautee ginger and shallots until aromatic.Then add the carrots.
* Step 3
Pour sauce simmer then put back the fish.And the bell pepper Simmer it until sauce slowly reduce.
* Step 4
Add celery before it serves.
Note: if there is a photo you can click to enlarge it
5 . Steam Fresh Fish
Steam Fresh Fish
Ingredient
1 tbsp
soy
1 tbsp
cooking oil
2 stalks
spring onion
Cooking instructions
* Step 1
Wash well the fish,remove scale and inwards.Pat it dry and set aside.
* Step 2
Slice ginger and the hard part of spring onion.Place on top of the fish.
* Step 3
Boil water then steam the fish for 9-12 mins.After 9 mins add the spring onion leaves cover and steam.
* Step 4
After 12 minutes.Remove from the steamer.Pour soy.
* Step 5
Heat the cooking oil until it boils then pour over the fish.
Note: if there is a photo you can click to enlarge it
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