{"id":108,"date":"2003-03-20T19:11:15","date_gmt":"2003-03-20T19:11:15","guid":{"rendered":"http:\/\/dada.dadaserver.net\/rezepte\/?p=108"},"modified":"2014-09-03T16:36:22","modified_gmt":"2014-09-03T16:36:22","slug":"stewed-fish-with-tomato-saffron-and-garlic-sauce","status":"publish","type":"post","link":"http:\/\/dada.dadaserver.net\/rezepte\/2003\/03\/20\/stewed-fish-with-tomato-saffron-and-garlic-sauce\/","title":{"rendered":"STEWED FISH WITH TOMATO, SAFFRON, AND GARLIC SAUCE"},"content":{"rendered":"<p><a name=\"manilaID_0000108\"><\/a><a name=\"manilaPath_fish\/stewedFishwithTomatoSafran\"><\/a>oder Fisheintopf mit Tomaten-, Saffran- und Knoblauch- Sauce<br \/>\nThis was part of augusts &#8220;the well filled buritto&#8221; menue, see also <a href=\"http:\/\/www.dada.at\/newrezepte\/pasta\/flourTortillas\">Flour Tortillas<\/a>, <a href=\"http:\/\/www.dada.at\/newrezepte\/saucen\/pearLimeSalsa\">PEAR-LIME SALSA<\/a> and <a href=\"http:\/\/www.dada.at\/newrezepte\/gemuese\/potatoRoqufortMelt\">POTATO AND ROQUEFORT MELT<\/a>.<br \/>\nFish, stewed and smothered in its own sauce, turns blander varieties, such as some of the rock cods, into rich, distinctive fillings.<br \/>\nServes 4 to 6<br \/>\nTakes 20 to 40 minutes<\/p>\n<li> 2 1\/4 pounds meaty white fish fillets or chunks, such as<br \/>\nsnapper, cod, sea bass, halibut, cut 1\/2- to 3\/4-inch thick<\/p>\n<li> 2 tablespoons fresh limejuice<br \/>\nSalt<\/p>\n<li> 3 pounds fresh tomatoes, coarsely chopped,<br \/>\njuices reserved<\/p>\n<li> 10 garlic cloves, cut into thin slivers\n<li> Large pinch of saffron threads or 112 teaspoon<br \/>\npowdered saffron<\/p>\n<li> cup chopped parsley leaves\n<li> 11\/2 cups chicken stock or broth\n<li> 4 tablespoons (112 stick) butter\n<li> 18 corn or 12 flour tortillas, warmed or crisped<br \/>\njust before serving<\/p>\n<li>TOPPING: &#8220;Dressed Cilantro&#8221;, or 4 cups shredded lettuce<br \/>\n1. Place the fish in a large nonreactive baking dish. Sprinkle the lime juice over it and salt lightly. Set aside while preparing the sauce.<br \/>\n2. 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<br \/>\nseveral 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.<br \/>\n3. Divide the fish fillets between the pans, keeping them in one layer. (Don&#8217;t overlap or stack them or they won&#8217;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.<br \/>\n4. Break the fish fillets into bite-size pieces, removing any remaining bones.<br \/>\n5. 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.<br \/>\nFOR THE TOPPINGS <\/p>\n<li> Basic Fried Potatoes make a hearty dish even more filling.\n<li>Crumbled feta or cotija cheese adds a pleasing sharp taste.\n<li>Sour cream smooths out the sauce.\n<li> Ancho Chili Sauce imparts an earthy depth to the stewing sauce.<br \/>\n","protected":false},"excerpt":{"rendered":"<p>oder Fisheintopf mit Tomaten-, Saffran- und Knoblauch- Sauce This was part of augusts &#8220;the well filled buritto&#8221; 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 [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-108","post","type-post","status-publish","format-standard","hentry","category-imported"],"_links":{"self":[{"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/posts\/108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/comments?post=108"}],"version-history":[{"count":1,"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/posts\/108\/revisions"}],"predecessor-version":[{"id":606,"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/posts\/108\/revisions\/606"}],"wp:attachment":[{"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/media?parent=108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/categories?post=108"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dada.dadaserver.net\/rezepte\/wp-json\/wp\/v2\/tags?post=108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}