Spanish cooking. It uses so much garlic so well. A dish of beans will have a whole head of garlic (they call it a bird!) tucked in the middle and baked . I could talk about paella for days, but I won't. I'll focus instead on this apotheosis of white fish with saffron and aromatic vegetables, served over rice. Without the rice this recipe becomes a tapa for six, but it does perfectly well as a one dish meal for two, and stays within the parameters of a 2000 calorie diet.
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| still life with spanish saffron |
Ingredients:
12 oz firm white fish, cut in 1-inch cubes
1T olive oil
3 cloves garlic, finely chopped
1 finely chopped onion
1 finely chopped green bell pepper
1 finely chopped Roma tomato
2 bay leaves
1/4C stock
1C rice
2C water
Salt and freshly ground pepper to taste
A pinch of saffron
A grating of fresh nutmeg
A dash of cognac
Method:
start the rice
saute the garlic, onion, and green pepper in the olive oil on moderate heat, about 5 minutes
add the remaining ingredients except the fish and simmer for 5 minutes
add the fish and cook covered until the fish is firm and opaque, about 10 minutes
arrange the rice in a serving dish and top it with the fish
Serves two, each:
815 calories
105 carbs
Except for more garlic and more vegetables, this recipe came from here:
http://www.worldfamousrecipes.com/2006/05/16/verification/
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