Updated Friday, August 17th, 2007
Total Time: 35
Yield: 6 to 8 servings
Here's a seafood casserole that isn't heavy or gloppy in the least. Based on a traditional Portuguese dish, it layers onion, white fish, potatoes, and tomatoes in a white wine broth--a symphony of harmonious flavors.
Set a 4- to 5-quart heavy-bottomed pot over medium heat. Add the oil. When sizzling, add the onions, garlic, parsley, 1 teaspoon salt, pepper, and coriander. Cook, stirring occasionally, until the onions are golden, 10 to 12 minutes.
Place the fish in an even layer over the onions, then add the potatoes, tomatoes, bay leaf, remaining 1 teaspoon salt, and wine. Cover tightly, reduce heat to low, and gently simmer until the potatoes are done and the fish is cooked through, 35 to 45 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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