From leig@aol.com Wed Jun 18 12:49:35 1997 Date: 15 Jun 1997 07:12:38 -0600 From: LeiG Newsgroups: rec.food.recipes Subject: Angler Fish in Saffron and Garlic-Spain Followup-To: rec.food.cooking >From: "Helen M. Wilfehrt" >Subject: Using Saffron or Chile Peppers ANGLER FISH IN SAFFRON AND GARLIC(Rape estilo costa brava)Spain source: Classic spanish cooking with Chef El serves 4 This delicious white fish cooked in white wine with white beans is very white...subtle, interesting and delicate. Then you add the saffron and this beautiful white dish turns beautifully gold. note: Angler fish: to 4 feet long.A salt water fish (Lophius piscatorius)that feeds on other fish, luring them into its large mouth by means of a filament that grows from its head, also any of several similar fishes. 1/4 cup olive oil 1 large onion, coarsely chopped 1 large green bell pepper,seeded and coarsely chopped 1/4 cup chopped fresh cilantro 1 cup (8oz) dry white wine 2 pounds angler fish, cut into round pieces 2 cups canned butter beans, drained salt to taste fresh ground black pepper 4 cloves garlic, peeled 3/4 cup clam broth 1/2 teaspoon crumbled saffron or turmeric 3 orange slices for garnish 3 sprigs of parsley for garnish In a large skillet, heat the oil and saute the onion, bell pepper and cilantro until onion is soft. Add wine, fish, beans and salt and pepper to taste. Cover and cook over low heat for about 15 minutes. Meanwhile, in a food processor or blender, mix the garlic, broth, cornstarch and saffron and blend until smooth. Pour the mixture over the fish and continue cooking, covered until fish is done. Remove the fish and mixture to a serving platter. Garnish with orange and parsley sprigs. Serve with broccoli and papas fritas (fried potatoes). ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.