Cod with Spinach, Basil & Mushrooms |
| 2 1/2 cups fish or chicken
stock
1-2 tsp saffron threads 3 lb fish (cod or grouper or sea bass); fillets sate seasoning; see note below olive oil 4 cups mushrooms (fresh and rehydrated); sliced 1 cup tomatoes, dried; chopped 1 cup basil in olive oil or fresh basil, 2 pkg leaf spinach; thawed, squeezed dry Notes: Cod or any firm, white fleshed fish
works well.
Combine the stock, saffron, and tomatoes and let sit for 15 minutes to allow the saffron to infuse and the tomatoes to hydrate. Coat the fish with sate seasoning or dry rub of your choice. Let it marinate for 15 minutes. Heat oil in a large skillet over high heat. Add the seasoned fish and fry, turning only once, until almost done. Remove fish and reserve, draining on paper towels. Put basil in oil oil in a large fry pan with the mushrooms and saute until 3/4 done. Add spinach, stock, strained mushroom liquid (if any) and cook until spinach is done. Lay the reserved fish carefully on top and simmer until the fish is done. Season with salt pepper and transfer a serving plate. Serve immediately over rice. Serves 8. |
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