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Andalusian Cod Steaks (Bacalao Andaluz)
Published in Amherst Citizen - April 11, 2000Updated, healthier version available here
This recipe is for those of us trying to come up with different fish recipes for Lent rather than the old standbys of tuna casserole or fish sticks. But also don't forget that we are all meant to be eating three portions of fish a week for health anyway. The lovely blend of flavors in this dish should help persuade some more of you to eat fish. I like to buy the frozen 'Polar' fish in Market Basket since it is frozen at source in the Arctic on factory ships and doesn't smell or taste strong.
Feel free to use other fish such as swordfish or even salmon for a change, and go ahead and add some wine to the bottom of the dish before baking. I have one student who doesn't think a recipe is complete without wine and plenty of clients that like me to cook with wine. Remember that the alcohol cooks out leaving just the added flavor so only use a wine you like the flavor of to start with. And it doesn't have to be the most expensive bottle in the cupboard!
Andalusian Cod Steaks (Bacalao Andaluz)
- 1¼ lb. boneless, skinless cod or haddock (I prefer the frozen, imported Norwegian cod or Haddock from Market Basket at about $ 3.50 / lb.)
- 2 tbsp. olive oil
- 1 small onion peeled and finely sliced
- 2 cloves garlic, peeled and crushed
- 1 green pepper or half a small red, green and yellow pepper just for contrasts, cut in strips
- 2 medium tomatoes, skinned, seeded and coarsely chopped
- ½ c mushrooms, sliced
- 2 slices white or wheat bread made into soft breadcrumbs
- 1 lemon - grate the rind first, then squeeze the juice
- 2 tbsp. butter
- ¼ c fresh chopped parsley - optional
Method
1. Preheat oven to 400°.2. Lightly butter a 9" pie plate or an 8x8" dish. Cut fish into 4 portions and place cod in dish in single layer.
3. Heat the oil in a small pan and gently fry onion, garlic and peppers until softened about 3-5 minutes.
4. Add mushrooms and cook until just softening.
5. Add tomatoes, season with salt and pepper and mix well.
6. Spread vegetable mixture on top of fish.
7. Melt butter and stir in breadcrumbs and grated rind of lemon and sprinkle on top of fish and pepper mixture.
8. Sprinkle about 1 tbsp of lemon juice over entire dish and bake in the preheated oven for about 20 - 25 minutes until fish is just white in the center and flakes easily.
Serve with small potatoes and green vegetable.
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Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.