Baked Fish Casserole, a la Catalana
November 1, 2011 by Joan Nova in Fish/Seafood, Recipe Development, Spanish/Tapas | 16 Comments
I seem to be DNA-driven in the kitchen the past couple of weeks…embracing my ancestral roots and cooking up Italian and Spanish comfort foods.
I recently came back from a trip to Tuscany and I was all about Italian food…for about 10 days. Then, all of a sudden, I started thinking about Spanish food. And I seem to be on a roll with that. Recently, I’ve done tapas for lunch, tortilla Española for breakfast, mussels with chorizo for dinner — and I’m planning a decidedly Spanish menu for a dinner party on Saturday.
Tonight as I was about to prepare Grouper for dinner, I took an unplanned turn towards la cocina Española. Once I got the idea to treat dinner with some Spanish love, I started seasoning and layering ingredients for what turned out to be a baked fish casserole, a la catalana.
Layers of ingredients = layers of flavor!
Baked Fish Casserole, a la Catalana
- 2 pieces of white fish (I used grouper)
- 4 baby potatoes thinly sliced, coated with olive oil and dry seasonings (see note)
- 2 piquillos (or substitute roasted peppers)
- 4 artichoke hearts broken apart
- 6 chopped stuffed olives
- 1 clove garlic minced
- 1 tomato thinly sliced
- dry seasonings
- a few threads of saffron
- olive oil
- panko breadcrumbs
- a few almonds, toasted and chopped
- parsley, chopped
- Layer potatoes.
- Layer peppers.
- Layer artichoke hearts, chopped stuffed olives, minced garlic.
- Add 2 pieces of fish (should be oiled and seasoned including a few threads of saffron).
- Layer tomatoes.
- Cover with aluminum foil and bake for about 30 minutes (depending on thickness).
- Remove cover, add some breadcrumbs and a drizzle of olive oil and bake another 10 minutes.
!. Season each layer as you go.
2. FOODalogue blend of dry seasonings: coarse salt, red chili flakes, oregano, fennel seed, star anise, Spanish paprika.
3. Finish with toasted chopped almonds and sprinkle of chopped parsley.
4. Serves 2.
2.1.7
The proof is in the taste. The fish was extremely moist. Each bite brought a taste of well-seasoned fish, potatoes, and vegetables, all of which were enhanced by the fresh parsley and the little crunch of almonds. And, the juice created was bread-sopping worthy.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
16 Comments
Love dishes in these earthenware dishes and I’m convinced everything tastes better in them! Simple flavours that don’t hide the fish flavour.
Peter recently posted..Creamy Caesar Salad
We always seem to come back to our roots, or what we love. It is definitely comfort food season and it means something different to everyone!!
so true!
This dish looks amazing! It seems easy too because once it goes in the oven, you really don’t have to fiddle with it. I love the step-by-step photos here as well, Joan.
Katie recently posted..The Faro Quequén Turns 90
This not only looks delicious, but easy as well. Maximum flavor for minimum effort–my kind of recipe. Thanks. Your blog is always interesting as well as useful!
There is nothing like cooking in a cazuela. This dish is so down home and perfect for the NY weather we are having. Off i go to China Town.
norma recently posted..Lamb Meatballs + Eggplant Stew
Looks lovely as I adore fish. Joan, I have no experience with Spanish cooking, but I love to eat it, although, admittedly I haven’t that often. I think I get what the flavors are. Paella is a favorite of mine. Not sure if that’s the right flavor profile, but I think tomatoes and saffron.
angela@spinachtiger recently posted..Blackberry Shallot Jam Crostini with Crispy Prosciutto
I’ve been thinking a lot about Spanish food too. It must be something in the air! Beautiful dish. And I love that you used a cazuela to cook it. It makes it even more authentic.
Love the layering photos and the peppers … saffron! This is how I am preparing fish next time. Perfect for fall.
Banana Wonder recently posted..The Secret Garden: Bed and Breakfasting in Eugene
Excellent dish…I hope to eat it this weekend..I’m travelling to Barcelona!
Cristina, from Buenos Aires to Paris recently posted..Buffet Froid: Ham in Parsley Aspic (Jambon Persillé) , Because We Should Start Thinking about the Holidays!
Hi Joan – wow, the flavors in this sound terrific. Love the layers, and the addition of green olives and artichoke hearts. Love the colors, and textures too, that silky fish and crunchy topping…brava!
LL
Lori Lynn recently posted..Foodbuzz 24X24: Autumn Affair, New Nordic Style
Why don’t I cook more fish – this looks perfect to me, a full meal in one dish with a combo of flavours that make me happy.
giz recently posted..Tres Leches Cake
Cooking it all in one earthenware dish would give me the excuse to bring out that Portuguese pot the kids brought me last year.
bellini recently posted..Sheet Macaroni and Cheese Inspired by Barbara
I could live happily go up and back between Italian and Spanish meals each day! Love the flavors in this casserole, and the texture of the fish looks perfect.
lisaiscooking recently posted..Pumpkin Cheddar Mini Muffins
I would love to try this! Tell me, what temperature did you set your oven to?
Sorry about that. It’s usually 350 degrees unless otherwise stated. Hope you enjoy it.
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