All About Foods Court

If you like fish, this dish is sure to become one of your favorites! The salty flavor of the cod, combines well with the sweeter flavor of tomato sauce, garlic and roasted red pepper. Serve with home-fried potatoes and you'll be cleaning your plate.
Prep Time: 12 minutes
Cook Time: 20 minutes
Ingredients:
2 lbs. dried salt cod (boneless)
1 large yellow or white onion
3 cloves garlic, chopped
3/4 cup (approximately) Spanish olive oil for frying
1 - 28 oz can crushed tomato
unbleached white flour - enough to coat fish
1 bay leaf
1 - 12 oz jar or can of roasted red pepper, sliced
Preparation:

Serves 6-8.

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

Remove the fish from the water. Pat it dry with paper towels and set aside. Pour about a ¼ cup of olive oil into a large, open frying pan and turn burner on medium heat. Put flour onto a plate and cover cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.

Add the rest of the olive oil to the frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the crushed tomato sauce and bay leaf and simmer for about 10 minutes, stirring often.

Add the cod fish back into the frying pan and reduce heat. Add the roasted red peppers and let simmer for about 5 minutes.

Serve with fried potatoes.

This recipe originates in the region of Valencia, which is known for its high quality and abundant citrus fruit. Oranges and lemons are not only enjoyed as fresh fruit, but are used extensively in cooking desserts as well as fish and meat dishes.

Although this recipe’s title calls for rape or monkfish, it may be as hard to find in your area as it is in Northern California supermarkets! So, we successfully substituted bass for the monkfish. Substitute any solid white fish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 large clove garlic
grated rind of 1/2 lemon
juice of 1 lemon
salt and pepper
1 cup dry white wine
1 1/4 lbs. monkfish or other solid white fish
olive oil for frying
2 tbsp capers
lemon slices for garnish (optional)
Preparation:

Serves 4.

In a large frying pan with a heavy bottom, fry fish in approximately 1/4-inch olive oil, browning on both sides.

While the fish is frying, make the lemon sauce. Grate the lemon rind onto a plate. Juice the lemon. Set both aside.

Peel and crush garlic in a mortar and pestle and add the lemon rind, salt and pepper and mix, making a paste. Add lemon juice and stir.

Pour the lemon sauce and wine into the frying pan with the fish. Turn down fish and allow to simmer on low until the sauce is reduced a bit.

Add capers to the pan and stir. Turn off heat. Remove fish from pan and place on plates. Spoon sauce over the fish and serve with rice or fried potatoes.
By Lisa & Tony Sierra

Cod with Samfaina, a vegetable sauce similar to ratatouille is from Cataluña, a region in eastern Spain. Salty cod compliments the flavors and freshness of the vegetables.
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
1 lb. dried salt cod (boneless and skinless)
3 tbsp flour
1/2 cup olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 bell peppers, 1 green and 1 red
2 small eggplants, diced
2 zucchini, diced
2 ripe tomatoes, diced
1 cup water
salt and pepper to taste
Preparation:

This cod fish with vegetables recipe makes 4 servings.

Place boneless, skinless salt cod in cold water and soak at least 24 hours. Change the water 2-3 times.

Dice the onions, garlic and bell peppers and put into a bowl. Dice the eggplants, zucchini and tomatoes.

Remove the fish from water. Pat dry with a paper towel and cut into pieces. Pour 1/4 cup oil into heavy-bottomed frying pan and heat. Cover fish in flour, then fry fish in pan. Brown on both sides. Remove from frying pan and set aside.

Place the onions, garlic and bell peppers into the frying pan and sauté in the oil. Add eggplant and zucchini and mix. Sauté a little more. Add a cup of water. Cook for approximately 5-10 minutes.

Add the fish back into the frying pan and stir. Cook about 10 minutes. Serve with bread or rice.
By Lisa & Tony Sierra

Although pasta did not originate in Spain, spaghetti and various kinds of pasta are enjoyed all over Spain. This dish of Spaghetti with Shrimp in a Spicy Tomato Sauce combines typical Spanish ingredients – tomatoes, onions, lots of garlic and smoked Spanish paprika. It is tasty and quick to prepare!
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:
1/4 cup virgin Spanish olive oil
2 medium-size yellow onions
4 cloves garlic
1 24 oz can crushed tomatoes
1/2 red bell pepper
1 tsp Spanish smoked paprika
1 lb. shrimp 20-25 count, peeled
1/2 lb. spaghetti or wide noodles
Preparation:

This Spaghetti with Shrimp in a Spicy Tomato Sauce recipe serves 4.

Slice the onions in very thin rings. Peel and slice garlic cloves.

Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough, sauté the red pepper, onion and garlic slices in the pan. Once the onions are translucent, add the can of crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low.

While sauce is simmering, boil water for pasta in a large pot. When water boils, add pasta and cook until it is “al dente.”

In a separate frying pan, pour the rest of the olive oil and heat on medium. When hot, add the shrimp and cook for 4-5 minutes until the shrimp turns pink.

Add the shrimp to the frying pan with the tomato sauce. Mix and cook sauce for another 3-4 minutes.

Plate the spaghetti and ladle sauce on top of each serving.
By Lisa & Tony Sierra

Fish with Onion Sauce is lightly fried fish that is delicious with a tangy onion sauce. This dish is can be made with any white fish that does not have a strong flavor and will not crumble when fried. Fish you can use are Red Snapper or Tilapia, which you can buy in your local supermarket.
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
2 lbs red snapper fillets or other white fish (see above)
2 medium yellow onions, chopped into 1/4- inch chunks
flour for breading fish
1/3 cup red wine vinegar
1 whole bay leaf
½1/2 cup olive oil
salt and pepper to taste
Preparation:

This Fish with Onion Sauce Recipe makes 4 servings.

Rinse fish and pat dry with a paper towel. Cover a large dinner plate with flour about ½ inch deep. Heat approximately 4 tbsp. oil over medium high heat in a large, open skillet or frying pan with a heavy bottom. Cut fish into 3 in. x 3 in. pieces.

Cover the fish in the flour on both sides. Place in the pan and cook until golden brown on both sides. As fish is finished frying, place on a large platter or plate, on top of paper towels to absorb any extra oil.

Add the rest of the oil to pan and sauté the onions until translucent. Add vinegar and bay leaf and stir for 2 more minutes.

Remove the paper towel from the fish and arrange the fish on a serving platter. Cover with the sauce and serve Pescado con Salsa de Cebolla hot with white rice and/or bread.
By Lisa & Tony Sierra

Navarra Style Trout or "Trucha a la Navarra" is fresh trout stuffed with salty Spanish Serrano ham and lightly fried in olive oil. Squeeze a fresh lemon on top and you have a delicious main course that takes less than 30 minutes to prepare.
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients:
4 trout, cleaned
4 thin slices Serrano ham
unbleached white flour for coating
olive oil for frying
salt
1 lemon for garnish
Optional - 2 cups tomato “sofrito” (see link below)
Preparation:

This Navarra-style trout recipe makes 4 servings.

Check to make sure all innards of trout have been removed. Rinse trout inside and out, then pat dry.

Place 1 slice of Serrano ham inside each trout and close using a toothpick to ensure that the ham does not fall out.

Pour about 1/2 inch of oil into a large (12-inch) heavy-bottomed frying pan and place on medium to medium-high heat.

While oil is heating, spoon between 1/2 to 3/4 cup of flour onto a large plate. Sprinkle salt on the outside of each trout. Then, carefully coat the trout in flour on both sides.

When oil is hot enough, place trout into frying pan and fry two at a time. Cook trout on both sides. Spatula and tongs may be needed to ensure trout remains whole when turning.

Remove from pan and serve with a slice of lemon.

Navarra Style Trout may be served with Spanish Tomato Sauce (sofrito) on the side.
By Lisa & Tony Sierra

Green sauce, or salsa verde is a typical Spanish sauce and is usually served with fish. It owes its name and green color to the parsley that is the main ingredient, along with garlic, olive oil and white wine. Some green sauces contain green peas, asparagus, or green peppers as this recipe does. This dish originates in the region of Navarra, in Northern Spain.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
1/2 lb green peppers
1 small yellow onion (or 1/2 large onion)
4 salmon steaks, totally approximately 2 lbs.
4 garlic cloves
juice from one lemon
8 oz dry white wine
8 oz fish stock
4 Tbsp fresh parsley
Olive oil
Salt
Lemon wedges and parsley sprigs for garnish
Preparation:

Serves 4.

Peel and finely chop the onion. Rinse the green peppers and remove the stems, seeds and veins. Finely chop parsley. Peel the garlic, but leave whole.

Rinse and pat dry the salmon steak. Place them in a glass baking dish, squeeze lemon juice over them and sprinkle with salt. Set aside to marinate in the juice for about 10 minutes.

While the salmon is marinating, pour 2-3 tablespoons olive oil into a medium-size frying pan and heat on medium-low heat. Sauté the peppers and onions, stirring often until soft. Pour in the white wine and fish stock. Reduce the heat to low and add the chopped parsley. Using a stick blender, blend the vegetables and liquid into a smooth sauce. Remove from heat.

In a medium frying pan, heat approximately 2 tablespoons olive oil on medium. Brown the peeled garlic cloves in the oil and remove. Cook the salmon on both sides in the same olive oil, adding more oil if necessary.

Ladle green sauce onto plates and place salmon steak on top. Serve each steak with a clove of garlic and garnish with a lemon wedge and parsley sprig if desired. Serve with rice or fried potatoes.
By Lisa & Tony Sierra