Baked Fish and Angel Hair Pasta
April 4, 2006 | Filed Under Angel Hair, Codfish, Pasta, Seafood | Leave a Comment
Rachael Ray made a Baked Fish and Angel Hair Pasta recipe on her show, and it caught my interest. Why? Guess? Because it’s simple! 
The main ingredients are the fish (cod fish although haddock may be substituted), stewed tomatoes, garlic and parsley. I think the most energy I exerted making this meal occurred as I opened a wine bottle for the stew to go with the fish. I have a small corkscrew in the shape of the Mannekin Pis, which was given to me as a gift in Belgium. I think it’s more for show instead of function, but I use it when the need arises. This time I had quite a bit of challenge using it.
Oh, another important ingredient: Angel hair pasta. Let’s not forget that. After I made the baked fish, I mixed the pasta in the juices of the baked fish, giving it flavor. I recommend this recipe.
Paz
Mannekin Pis corkscrew
Baked Fish and Angel Hair Pasta
2 tablespoons extra-virgin olive oil, twice-around-the-pan
1 small onion, finely chopped, about 1/3 cup
2 cloves garlic, chopped
1/2 cup dry white wine
1 (15-ounce) can stewed tomatoes
3 tablespoons chopped flat-leaf parsley
2 pounds cod or haddock, rinsed and dried
Salt and pepper
2 tablespoons butter
1/2 pound angel hair, cooked just shy of al dente, about 4 or 5 minutes
Preheat oven to 375 degrees F.
To a small skillet preheated over medium heat, add extra-virgin olive oil, onion and garlic.
Cook onions 5 minutes, until translucent.
Add wine to the pan and reduce for 30 seconds.
Add tomatoes and break up the sliced stewed tomatoes with a wooden spoon as they heat through. When the sauce comes to a boil (2 or 3 minutes) remove it from the heat and stir in the parsley.
Season the fish with salt and pepper. Pour a few spoonfuls of sauce into the bottom of a shallow baking dish. Add fish to the dish in a single layer. Add remaining sauce and bake 15 to 17 minutes until fish is firm and opaque.
Remove fish to serving plate or dinner plates. Spoon a few bits of tomato and sauce over the fish.
To the remaining sauce in the baking dish add 2 tablespoons butter cut into small pieces.
Add hot pasta to butter and sauce and turn pasta in dish to coat evenly and to allow pasta to absorb juices.
Pile pasta alongside fish and serve.
If you are entertaining, try bundling portions of pasta around a large, 2-pronged meat fork, by twisting the fork in the pasta allowing it to curl up the fork. Shimmy the twisted pasta off the fork on to a plate you will create pasta “nests.” This simple “twist” adds a lot to the plate presentation.
Arroz com Peixe Frito (Rice with Fried Fish)
January 1, 2006 | Filed Under Cereals/Grains, Codfish, Cooking Diva blog, Fellow Bloggers, La Majuluta blog, La Zuccheriera blog, Rice, Rice with Fried Fish (Arroz com Peixe Frito), Seafood, Tasca da Elvira blog | Leave a Comment
This is my submission for the New Year’s Dinner Recipe and Photo Swap event that Melissa CookingDiva is hosting with Cannella, Marcela and Elvira. Read here for more information about the event.My cousin Raquel is visiting from Holland and this is one of the New Year’s meals she prepared for us – Arroz com Peixe Frito (Rice with Fried Fish). Take fish fillet of your choice. My cousin used cod fish (bacalhau). Cover the fish with mashed garlic, pepper, lemon (and salt if desired). Dip the fillet in beaten egg, and then flour (all purpose flour) before frying. Prepare rice: Saute a chopped onion in olive oil. After a few minutes, add shredded carrots, and then add rice. Stir, then pour hot water over all the ingredients. Add a bay leaf and salt to taste. Allow the rice to cook. When ready, remove the bay leaf. You can serve the rice and fried fish with a salad of your choice. In this case, leafy green salad, carrots, tomatoes, red onions, and a handful of sunflower seeds. Use any salad dressing you want. Here she used extra virgin olive oil, vinegar, salt, pepper, and mustard. Mix and pour over the salad. Garnish the meal with green olives. Simple and delicious.
HAPPY NEW YEAR, Paz
Ed. Note: Visit the round up list of other recipes here.
