Merluza en cazuela (braised whiting with potatoes)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| 1½ | pounds | Potatoes, peeled and sliced thin |
| 2 | Onions (about 1 pound), peeled and sliced thin (about 3 1/2 cups) | |
| 1 | pounds | Broad, runner or string beans, cleaned and cut into 1 1/2-inch pieces (about 3 1/2 cups) |
| 6 | Cloves garlic, peeled and sliced thin | |
| 6 | mediums | Whiting, with heads removed, scaled and gutted (about 2 1/2 pounds ready to cook) |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | cup | Dry white wine |
| 4 | tablespoons | Chopped parsley. |
Directions
1. Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.
2. Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes.
Sprinkle with the parsley and serve immediately.
Yield: 6 servings.
Approximate nutritional analysis per serving: 435 calories, 15 grams fat, 125 milligrams cholesterol, 565 milligrams sodium, 40 grams protein, 35 grams carbohydrate.
Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 22, 1997.