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Menu Plan for Fall II: Week 9, Day 1

Bacalao a la Marinera (Fisherman's Cod)
Rice Florentine

Cooking time: 45 minutes for menu           Cooking schedule: see below for instructions

     A little prep work and then it all cooks in the oven - letting you relax a bit before dinner.

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:

 Instructions:

Rice Florentine

Total time: 45 minutes;
   Florentine means 'cooked in the manner of Florence'.  More simply, it means that there is spinach in the dish.  A wonderful way to get this heart and eye healthy vegetable.   This looks pretty in a clear glass baking dish if you have one.

Rice Florentine Ingredients:

 Instructions:

Cooking schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet, small saucepan, lid, baking dish
for fish, baking dish for rice
Turn oven on 400F (200C), arrange 2 shelves
Chop onion, mince garlic
Sauté onion for rice
Add rice to onion, sauté
Thaw spinach
Add stock to rice, cover, cook
Sauté onion, garlic for fish

Open tomatoes, drain, roughly chop
Add tomatoes, wine, bay to onions for fish, cook
Shred cheese if needed, grate Parmesan
Squeeze spinach dry
Combine spinach, thyme, yogurt
Wait for rice... Done?
Assemble Florentine, bake
Stir crumbs into tomato sauce
Spoon sauce over fish, add almonds, cover, bake
   15 minute break while it bakes
Uncover fish
Remove Florentine, Bacalao from oven, serve