Portuguese Fish Recipe 385

Steps:

• In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
• Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
• Preheat the oven to 350.
• In a baking pan pour about 1/3 of the sauce.
• Put the fish fillets on top of the sauce. Top with the sliced green pepper.
• Pour the wine over this and then top with lemon slices.
• Pour the rest of the tomato sauce over all and then top with minced parsley.
• Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
• Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
• Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

Steps:

• Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal.
• Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes. Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping.

Steps:

• Preheat oven to 350.
• Lightly grease a baking dish. Place fish fillets in the baking dish, lightly sprinkle w/ salt & pepper and set aside.
• In a skillet, melt butter, then saute the onions, celery and tomatoes in butter until tender.
• To skillet, add veg juice, lemon juice, sugar, garlic and bay leaf; cook over medium heat for 3 minutes.
• Remove bay leaf from sauce.
• Pour this sauce evenly over fish fillets in the baking dish.
• Bake at 350 for 20-25 minutes or until fillets are opaque.

Steps:

• Large Sautee Pan or shallow casserole begin by layering the pot with 1/3 of the onions, then 1/3 of the tomatoes,all of the potatoes,Another 1/3 of the tomatoes and onions, 1/2 the bell peppers, parsley and the bay leaf, Now add the cod, then add the remainder of tomatoes, bell peppers and onions and garlic, the rest of the parsley, salt and pepper and pour over olive oil - Add Paprika,drown in wine, then cover and place on burner with medium flame and let cook for 25 minutes. Serve with rice or alone with a green salad - See more at: http://www.dirtykitchensecrets.com/portuguese-fish/#sthash.AwEEoWx5.dpuf