Ling Medallions With Saffron and Sauteed PotatoesO Meu Tempero
Catfish or tilapia can be used instead of the ling in this recipe (or other recipes that call for ling). Here the fish is simmered with a fragrant mix that includes onion, bell pepper, saffron, white wine, and bay leaf until cooked through and a sauce has formed. While the fish is cooking, you can boil and then saute the potatoes that are served alongside. Round out the meal with a watercress salad.
- 1 ling medallions (pack)
- salt (to taste)
- 1/2 lemon (juice)
- 3 tablespoons olive oil
- 1 onions
- 1/3 red pepper
- 1/3 orange bell pepper
- 1/2 teaspoon saffron (Indies)
- 100 milliliters white wine
- 1 bay leaf
- 15 small potatoes
- 5 garlic cloves
- 1 tablespoon dried parsley
- 1 tablespoon fresh parsley (chopped)
- 1Once thawed, season the medallions with salt and lemon juice.
- 2In a frying pan with 2 tablespoons of olive oil, lightly saute the onion cut in half moons and then in thin slices.
- 3Add the peppers, coarsely chopped.
- 4Mix the saffron with a little water, and add to the frying pan.
- 5Add wine, bay leaf, and medallions.
- 6Cook with lid on to create a sauce.
- 7Boil the unpeeled potatoes.
- 8Drain and cut in half.
- 9Heat a large skillet with 1 tablespoon of olive oil.
- 10Saute unpeeled and crushed garlic cloves, potatoes, and dried parsley, season with salt.
- 11Accompany with a watercress salad seasoned with salt, olive oil, and lemon.
- 12Sprinkle chopped fresh parsley.