Peixe Assado No Forno
Isabel de Sousa makes this typical Portuguese recipe with salt cod (see Cook's Tip). But when she's in a rush, she'll substitute fresh fish. I have provided the option of using fresh or canned tomato plants, with respect to the season. If you won't want to be in the kitchen area in the last moment, boil the taters, sear the fish making the sauce in advance. Refrigerate individually, but provide 70 degrees before you decide to place the parts together. Warm up the sauce, ladle it within the taters and fish, and put the dish within the oven.
Ingredients:
3 large Yukon Gold or white-colored taters
3 lb (1.35 kg) tomato plants, cored and sliced ¼ inch (6 mm) thick or two 28-oz (796-mL) cans whole peeled tomato plants in juice
3 Tablespoons of (45 mL) essential olive oil
1 large yellow cooking onion, peeled and thinly sliced, about 1 cup (240 mL)
2 garlic clove cloves peeled and grated
3 bay leaves
10 tulsi leaves (6 whole, 4 julienned)
½ cup (120 mL) dry white-colored wine
½ teaspoon (2.5 mL) salt
teaspoon (.5 mL) freshly ground pepper
Four 7- to eight-oz (200- to 225-g) pieces skinless Atlantic cod, Alaskan black cod or other thick, flaky white-colored fish
¼ cup (60 mL) finely chopped fresh Italian parsley
one to two teaspoon (five to ten mL) finely grated lemon zest
Instructions:
Preheat the oven to 375F (190C).
Peel the taters and reduce slices inch (3 mm) thick. Boil in salted water until just cooked, about five to six minutes. Drain and reserve. If using canned tomato plants, drain and reserve the juice in the cans for an additional use. Slice the tomato plants, fresh or tinned, reserving the juice and pulp which comes from them.
Heat 2 Tablespoons of (30 mL) essential olive oil over medium heat inside a deep fry pan, big enough to carry the onions and tomato plants. Sauté the onions for four to five minutes until softened although not coloured. Stir within the garlic clove and continue cooking for an additional thirty seconds. Add some tomato plants, reserved juice and pulp, bay leaves, 6 whole tulsi leaves, wine, pepper and salt towards the fry pan and simmer for 25 minutes.
Season the fish with pepper and salt and rapidly sear each side in 1 Tablespoons of (15 mL) essential olive oil over high temperature (about 1-to-1½ minutes both sides). Arrange an overlapping layer of potato slices inside a 10½- x 6½-inch (26.5- x 16.5-cm) casserole dish two to three inches (five to seven.5 cm) deep that's greater than big enough to carry the fish in a single layer.
Put the seared fish within the taters, discard the bay leaves in the tomato sauce, and spoon the sauce over fish and taters.
Bake, uncovered, for around 15-20 minutes, ensuring to not overcook the fish. A great guide for baking or roasting fish would be to allow ten minutes within the oven for every 1 " (2.5 cm) of thickness, cooking at 350 to 375F (175 to 190C). Allow a bit more time if all of the components are in 70 degrees.
Remove in the oven, sprinkle with parsley, julienned tulsi and lemon zest. Serve with thick slices of baguette to absorb the sauce.
Cook's Tip
1. If you wish to get this to within the traditional manner, you will need to soak the salt cod in cold water for twenty-four to 36 hrs, altering water periodically. Then carefully poach it over medium heat for 15-20 minutes, ensuring water does not arrived at a boil. Layer the taters, fish and tomato plants. Bake until heated through.
2. Salt cod can be purchased in Portuguese and Spanish fish and supermarkets. It may also from time to time be located in gourmet markets or perhaps in maritime niche food stores.
This recipe comes from Linda Haynes, the greater from ACE Loaves of bread cook book.