Ling Medallions With Saffron and Sauteed Potatoes

O Meu Tempero
14Ingredients
Calories
40Minutes

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.

Ingredients

  • 1 ling medallions (pack)
  • salt (to taste)
  • 1/2 lemon (juice)
  • 3 tablespoons olive oil
  • 1 onion
  • 1/3 red pepper
  • 1/3 orange 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)

Directions

  1. Once thawed, season the medallions with salt and lemon juice.
  2. In a frying pan with 2 tablespoons of olive oil, lightly saute the onion cut in half moons and then in thin slices.
  3. Add the peppers, coarsely chopped.
  4. Mix the saffron with a little water, and add to the frying pan.
  5. Add wine, bay leaf, and medallions.
  6. Cook with lid on to create a sauce.
  7. Boil the unpeeled potatoes.
  8. Drain and cut in half.
  9. Heat a large skillet with 1 tablespoon of olive oil.
  10. Saute unpeeled and crushed garlic cloves, potatoes, and dried parsley, season with salt.
  11. Accompany with a watercress salad seasoned with salt, olive oil, and lemon.
  12. Sprinkle chopped fresh parsley.
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