Galician Steamed Fish with Tomato Sauce

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             FOOD FUNNY
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This one from Rosemary Zwick could be a true food funny:

I was in McDonald's and I saw this kid take his Happy Meal toy and throw
it on the ground. His mom said, "Hey, you play with that. There are
children in China who are manufacturing those!"

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             TODAY'S RECIPE
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I admit that I don't feature enough fish recipes here. This is an
attempt to right that wrong. This dish from the Northwestern corner of
Spain is as tasty a method for preparing fish as you'll find anywhere.

Galician Steamed Fish with Tomato Sauce

2 lbs (1 Kg) firm, white fish fillets such as haddock, halibut, or cod
1 onion, peeled and quartered
1 bay leaf
8 to 12 whole black peppercorns
2 Tbs (30 ml) olive oil
3 cloves garlic, minced
1 medium onion, peeled and chopped
4 to 6 medium tomatoes, peeled, seeded, and chopped
1/4 cup (60 ml) white wine
3 Tbs (45 ml) capers
1 Tbs (15 ml) chopped chives
1 tsp (5 ml) paprika
Cayenne pepper to taste
White wine or sherry vinegar

Place the fish, quartered onion, bay leaf, and peppercorns on a piece of
aluminum foil that has been lightly coated with a few drops of olive
oil. Fold the foil over the fish and crimp the edges tightly. Place in a
steamer and cook until the fish is firm, 15 to 20 minutes. Heat the oil
in a large skillet over moderate heat and saute the garlic and onion
until tender but not brown. Add the tomatoes, wine, capers, chives,
paprika, and cayenne. Simmer uncovered for 20 minutes. Place the fish on
a serving platter or individual serving plates and spoon the sauce on
top. Serve vinegar at the table for diners to serve themselves.
Serves 4 to 6.
Received on Wed Aug 20 19:58:35 2008