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Menu Plan for Fall I: Week 8, Day 1
Bacalao a la Marinera (Fisherman's Cod)
Risi e Bisi
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The Risi e Bisi is a classic Italian first course that we are using as a side dish, It's really just a luscious, velvety risotto. Everything is quick for the end of the week.
Bacalao a la Marinera (Fisherman's Cod)
Total time: 30 minutes
This is a Spanish dish that would, traditionally, be made with dried, salted cod. I used fresh. In Spain you can buy the bacalao dry as a board or already reconstituted and rinsed. You can substitute any white fish: tilapia, snapper, mahi mahi; adjust cooking times slightly, according to thickness.
Ingredients:
- 12oz (360gr) cod filets or other white fish, fresh or frozen and thawed
- 1oz (30gr) slivered or chopped almonds
- 1/2 onion
- 2 cloves garlic
- 1 tbs olive oil
- 1 3/4 cup (15oz, 450gr) chopped tomatoes, drained
- 1/3 cup (3oz, 90ml) white wine
- 2 bay (laurel) leaves
- 2 tbs dry bread crumbs
Instructions:
- Finely chop the onion and garlic.
- Heat oil in a medium skillet over medium heat. Add onion, garlic and sauté until tender.
- Drain tomatoes, reserving juice for another use. Roughly chop the tomatoes.
- Add tomatoes to pan along with white wine and bay leaves.
- Bring to a simmer and let cook, uncovered, 5 minutes or until thickened.
- Remove bay leaves and stir in bread crumbs.
- Place fish in baking dish just large enough to hold it in one layer.
- Spoon the sauce over, sprinkle with almonds and cover either with a lid or foil.
- Bake at 400F (200C) for about 15 minutes, or until fish is done.
- Uncover for the last 5 minutes of baking time. Fish flakes easily when done. (If you have pieces more than 1" (2.5cm) thick it may take 20 minutes.)
- Remove fish from dish, place on a small platter and serve.
Risi e Bisi
Total time: 25 minutes
This classic Italian dish is normally served as a first course (as are all pasta and rice dishes in Italy). We think it makes a great, creamy side dish. The original is more like a thick soup, but I made this a bit thicker. Still, like all risottos, it should be creamier than the American adaptations, not holding it's shape on a plate.
Ingredients:
- 1 cup frozen peas use fresh if available
- 1/3 cup (2oz, 60gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/3 cup (3oz, 90ml) dry, white wine
- 1 1/4 cups (10oz, 300ml) chicken stock
- 1/2 onion
- 1 tbs butter
- 1/3 cup (1.5oz, 45gr) Parmesan cheese - freshly grated
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- In medium sauce pan heat butter; add onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/4 cup of stock and stir.
- If the peas are frozen add to the stock (not the rice) now.
- When the rice has almost absorbed the stock add another 1/4 cup stock and the peas if they are fresh.
- Continue adding stock, 1/4 cup at a time, and stirring.
- Before the last 1/4 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You may not need the last 1/4 cup.
- If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - it will not hold it's shape on a plate.
- If using frozen peas, strain them from any remaining stock and add now.
- Stir in the Parmesan.
- Pour into a bowl and serve immediately.
Cooking Schedule: 35 minutes |
Add rice to shallot, sauté |
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