In the NW region of Spain where my maternal grandparents came from fish and potatoes are like ‘love and marriage’…♫ you can’t have one without the other! ♫
While this is not my grandmother’s recipe per se, it is definitely influenced by my heritage — and I think she’d approve. Others may quibble that it’s not actually a “stew” which is defined by ‘boiling or simmering slowly’, but I don’t know what else to call it — and it’s my blog!
It started with a beautiful piece of Peruvian sea bass sitting on ice in the fish market. At that moment, I think I began to channel my grandmother. Subconsciously, I must have known that I would be making a fish stew when I got home because I picked up a potato before I left the store.
Potatoes as a staple. I know most kitchens stock potatoes. Not so much here at FOODalogue. I could never make a dish spur-of-the-moment that called for potatoes because I just don’t keep them on hand. Even though I grew up eating them, we had a parting somewhere along the way.Oh, yeah…I guess it was back when I heard they were high in carbs and white food isn’t good for you. I bought into that and, as a result, I probably eat no more than a few potatoes a year. Yes, a year! But don’t ask how many pounds of pasta or bread I eat. No, don’t!
Saffron, paprika, stuffed olives, wine, capers, piquillo peppers and tomato sauce make this a Spanish-flavored dish and the fragrant sauce was notably enhanced by the juices from the fish.
But, the best thing on the plate? Las patatas!
It got me thinking about my grandmother, about all the other people who eat potatoes on a regular basis. It’s not only very Spanish, it’s Irish, American and almost every other culture, except I guess some Asian countries.
Time to rethink the FOODalogue ban on potatoes? After dinner, I grabbed my laptop and googled potatoes. According to this source, there’s a new school of thought about potatoes that touts lots of health benefits (as long as you don’t deep fry them!) I clicked on a few others sites which basically corroborated the first…though one site mentioned it was the food most served to sumo wrestlers to keep their weight up. LOL, that’s what I’d been afraid of!
What about you? Are white potatoes a staple in your kitchen? Are you concerned by the carbs and high glycemic index – or do you think the other nutritional benefits outweigh or balance it? I guess like everything else, the answer is moderation. But I’d love to know your thoughts.