STEWED FISH WITH TOMATO, SAFFRON, AND GARLIC SAUCE

oder Fisheintopf mit Tomaten-, Saffran- und Knoblauch- Sauce
This was part of augusts “the well filled buritto” menue, see also Flour Tortillas, PEAR-LIME SALSA and POTATO AND ROQUEFORT MELT.
Fish, stewed and smothered in its own sauce, turns blander varieties, such as some of the rock cods, into rich, distinctive fillings.
Serves 4 to 6
Takes 20 to 40 minutes

  • 2 1/4 pounds meaty white fish fillets or chunks, such as
    snapper, cod, sea bass, halibut, cut 1/2- to 3/4-inch thick

  • 2 tablespoons fresh limejuice
    Salt

  • 3 pounds fresh tomatoes, coarsely chopped,
    juices reserved

  • 10 garlic cloves, cut into thin slivers
  • Large pinch of saffron threads or 112 teaspoon
    powdered saffron

  • cup chopped parsley leaves
  • 11/2 cups chicken stock or broth
  • 4 tablespoons (112 stick) butter
  • 18 corn or 12 flour tortillas, warmed or crisped
    just before serving

  • TOPPING: “Dressed Cilantro”, or 4 cups shredded lettuce
    1. Place the fish in a large nonreactive baking dish. Sprinkle the lime juice over it and salt lightly. Set aside while preparing the sauce.
    2. To make the sauce, divide the tomatoes, garlic, saffron, parsley, stock, butter, and 1/2 teaspoon salt between 2 large nonreactive skillets or stew pots. (Or use one pan, cook the fish in
    several rounds, and allow more time for reducing the sauce at the end.) Bring to a boil. Cook over medium heat until the tomatoes are soft but still hold their shape, about 10 minutes.
    3. Divide the fish fillets between the pans, keeping them in one layer. (Don’t overlap or stack them or they won’t cook evenly.) Simmer for 2 minutes. Turn and simmerjust until the fish begins to flake when prodded with a wooden spoon, about 2 minutes more.
    4. Break the fish fillets into bite-size pieces, removing any remaining bones.
    5. To assemble, spread about 1/3 cup of the fish in the middle of a tortilla. Spoon a few tablespoons of the sauce over the fish, top with Dressed Cilantro or lettuce. Fold and serve.
    FOR THE TOPPINGS

  • Basic Fried Potatoes make a hearty dish even more filling.
  • Crumbled feta or cotija cheese adds a pleasing sharp taste.
  • Sour cream smooths out the sauce.
  • Ancho Chili Sauce imparts an earthy depth to the stewing sauce.