Sunday, March 23, 2008

PESCADO A LA VIZCAINA (Fish Spanish Style)

Yesterday we had fish.... my husband voted for his favorite "Pescado A la Vizcaina" a Spanish dish known for big favor. Here is a quick version that doesn't loose any of the flavor and is a snap to make:


2 Fish Filets (I use Filete Oriental or whatever is on sale)
5 Garlic cloves, pressed
1/2 Med Onion, sliced thin and cut in half
1 Large Roma tomato, sliced and cut in half
1/2 Pouch Spanish pitted green olives, cut in half with half the brine
1 tbl Capers with 1 tbl of the brine
1/2 to 1 cup of Tomato Sauce
1/2 large potato, in thin cubes or slices
Pepper to taste
5-6 Bay leaves
1 tsp Oregano, crushed between your fingers
Olive Oil
1/4 cup flour
1/2 tsp Cayenne Pepper (optional)

On a plate, put the flour, some salt / pepper / cayenne and mix well. You will put the fish in and cover, turn over. Pat so all the excess falls off. This is not breading for the fish, just to keep it together once cooked and sauce adheres really well.... Set aside until ready to serve.
SAUCE: In pan, put 2-3 tbl of Olive oil on Med heat, once to temp, put potato in an cook for about 2-3 min and stir so it doesn't stick. Then put onion and cook another 2-3 min. Then come tomatoes, garlic, tomato sauce, olives, capers, brines, bay leaves, oregano. If sauce too thick add 1/4 - 1/2 cup water or fish stock. Cook until potatoes are tender. Let rest at least 15-30 min so flavors will come together.
You can make the sauce ahead of time and let rest, then when you are ready to eat make the fish, reheat the sauce (it's best reheated) and pour over fish....
Put 1 tbl of olive oil in pan on med heat, once hot, put fish in and cook about 2-3 on each side (unless fillets are thick cook more) never overcook fish, better to undercook since it continues to cook when you take off the pan or it will loose it's delicate texture.
Put on plate and cover with sauce.....
NOTE: This is a good all around sauce too and is great on a lot of things: pasta, omelets, chicken, etc.

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