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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This savoury dish is very popular in Andalusia, Spain. You can use red pepper flakes (to your taste) in place of the hot pepper and any firm whitefish can be a substitute for the salmon. Great with rice and a green vegetable. Ingredients:
1 1/2 lbs salmon steaks |
4 tablespoons oil |
2 medium onions, chopped |
2 cloves garlic, minced |
1 small hot pepper, finely chopped |
1 (19 ounce) can tomatoes |
4 tablespoons chopped parsley |
1/2 cup dry white wine |
1 1/2 teaspoons salt |
1 teaspoon oregano |
1/2 teaspoon pepper |
1/2 teaspoon cumin |
Directions:
1. In a medium sized frying pan, heat oil and saute onions, garlic& peppers over medium heat for about 10 minutes.
2. Add remaining ingredients (except fish), bring to a boil, then lower heat& simmer for 5 minutes.
3. Place the fish into a greased medium sized casserole dish.
4. Pour the tomato mixture over the fish& bake, uncovered, in a preheated 350F oven for 30 minutes.
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