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