Menu Plan for Fall I: Week 8, Day 1


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

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.

Bacalao a la Marinera (Fisherman's Cod) Ingredients:


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.

Risi e Bisi  Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
ladle, small saucepan, medium saucepan, medium
skillet, baking dish, grater
Turn oven on, 400F (200C)
Chop onion, mince garlic, sauté
Grate Parmesan
Wash, dry fish, put in baking dish
Chop tomatoes, add to onion with wine, bay, simmer
Heat stock
Chop shallot, sauté
Spoon tomato over fish, top with almonds, cover, bake

Add rice to shallot, sauté
Add wine to rice, stir
Add stock to rice, stir
Add peas to stock
Stir rice
Add stock to rice, stir
Continue adding stock and stirring
Uncover fish
Add stock to rice, stir
Taste rice, add stock as needed, stir
Strain peas
Add peas, cheese to rice, stir, pour into serving dish
Remove fish, Serve

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