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Buridda

21st.Century.Chef's picture
Ingredients
  Cod fillets 1 Pound (Fresh / Frozen)
  Salmon 1⁄2 Pound (Fresh / Frozen)
  Mackerel fillets 1⁄2 Pound (Fresh / Frozen)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Olive oil 1⁄4 Cup (4 tbs)
  Whole peeled tomatoes 16 Ounce, with their liquid and finely chopped (1 Can)
  White wine 1 Cup (16 tbs)
  Finely chopped walnuts 3 Tablespoon
  Chopped parsley 3 Tablespoon
  Tomato paste 1 Tablespoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Ground hot red pepper 1⁄8 Teaspoon
Directions

1. If using frozen fish, unwrap the fish and let it stand at room temperature for 20 minutes. Cut the fish into 2 1/4 x 1 1/2-inch chunks. (Be careful cutting the frozen fish since the center core will still be frozen.)
2. Saute the onion and the garlic in the oil in a large nonaluminum skillet over medium heat until tender, for 5 to 8 minutes. Add the tomatoes, wine, walnuts, parsley, tomato paste, bay leaf, salt and red pepper. Boil the mixture, uncovered, for 5 minutes or until slightly thickened. Add the fish. Lower the heat and cook, covered, for 7 to 10 minutes for fresh fish, 18 to 20 minutes for frozen fish, or until the fish flakes easily when tested with a fork. If using a combination of fresh and frozen fish, place the frozen fish in the skillet first; cook for 10 minutes. Then add the fresh fish and continue cooking until both flake easily when tested with a fork. Remove the bay leaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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