Friday, March 27, 2009

Fish Stew Espana

Fridge: Halibut fillets, Navel Orange, Chorizo

Pantry: Green Spanish Olives, Smoked Pimenton, San Marzano tomatoes

Sound System: Gypsy Kings Roots

Dinner: Spanish Fish Stew

Avocado or olive oil
1/2 Spanish onion, halved and sliced thinly
1 shallot, halved and sliced thinly
2 cloves garlic, smashed
4 oz Chorizo, half moon slices
1 large Orange, zested, peeled, segmented
1/3 cup olives, halved
1/3 cup wine
1 - 2 tsp Smoked pimenton
Saffron - generous pinch
S & P
2 halibut fillets, cut into 1-2 in cubes

Saute onions, shallots and garlic in oil for 2 min. Add chorizo and continue sauteeing for 3 min. Add tomatoes, orange segments and zest, seasonings, wine and olives. Simmer 10 min.

Add fish to the sauce. Adjust seasonings, cover and cook another 7 minutes or until fish is cooked through.

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