Fish in Saffron Sauce

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            FOOD FUNNY
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Here's a good one from M. Simons:

Two women were discussing marriage and one said, "We've been
married ten years, and every night my husband has complained
about dinner. Not one night without complaining about the food."

The other woman said, "That's awful. Doesn't it bother you?"

The first one said, "Not in the slightest."

Said the other woman, "You must be a saint!"

To which the first woman replied, "Why should I object? A lot of
people don't like their own cooking."

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            TODAY'S RECIPE
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Use any firm, white fish steaks such as halibut, swordfish, cod,
or shark for this favorite Spanish tapa.

Fish in Saffron Sauce (Pescado en Amarillo)

1 Tbs (15 ml) olive oil
1-2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) finely chopped green bell pepper (capsicum)
2 Tbs (30 ml) finely chopped tomato
1 bay (laurel) leaf
2 Tbs (30 ml) brandy or Cognac
1/4 cup (60 ml) fish or chicken stock
Salt and freshly ground pepper to taste
Several strands of saffron
A grating of fresh nutmeg
3/4 lb (675 g) firm white fish cut into 1-inch (3 cm) cubes

Heat the oil in a skillet over moderate heat and saute the garlic,
onion, and green pepper until tender but not browned, 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. Serves 4 to 6 as an appetizer.
Received on Tue May 16 04:55:38 2006