Pugliese Fish Tiella

Tiella before Cooking

After Cooking

We have been thinking about traveling to Puglia Italy, so when was read this recipe for Pugliese Fish Tiella, how could we resist trying it? Shumon joined us for dinner on a warm night. We have been eating on our back patio almost every night. Global warming (and our heaters) make for enjoyable outdoor dining!

We started with a simple Tomato, Burrata and Mozzarella Salad. It is very refreshing. I'm not sure that we would make the Tiella again. Basically, I liked everything but the fish. Maybe I am not a fan of baked fish! The combination of Tomato, Potato and Rice tasted great. I get all of you vegetarians, make this dish and leave out the fish. You will be happy!

It did re-heat well (we removed the fish during the re-heating). I still want to go to Puglia!

pugliese fish tiella

Simple

Diana Henry

This—a layered baked dish of potatoes, pecorino cheese, risotto rice, and fish—is usually made with mussels, but I can't be bothered to prepare those during the working week. It's a dish I love, though (how could you not like double carbs baked with pecorino?), so I started to make it with fillets offish instead. It's pretty miraculous. Stick the whole dish in the oven and just wait for it to be transformed

Serves 6

extra virgin olive oil

1        large onion, finely sliced

salt and pepper

1-1/4  lb round red or round white potatoes (no need to peel them; I don't)

14      oz can of crushed tomatoes

2        tablespoons chopped flat-leaf parsley leaves

2        garlic cloves, minced

¾      cup finely grated pecorino cheese (Parmesan if you prefer, but I like pecorino here)

¾      cup arborio rice

4.       good-sized fillets of white fish (such as cod, hake, or haddock)

1-1/4  cups fish stock or water

Preheat the oven to 375°F.

Drizzle some oil into a stove-to-oven pan—or a saute pan that can be used in the oven—and 10 to 12 inches in diameter. Spread the onion out in the pan, seasoning and drizzling with oil.

Either slice or use a mandoline to cut the potatoes really finely. Spread half of these over the onions, then spoon on half the tomatoes, the parsley, half the garlic, and half the pecorino cheese; season and drizzle with oil as you go. Add the rice and lay the fish on top. Put in the remaining potatoes, garlic, cheese," and tomatoes, in that order. Drizzle on a final bit of oil and pour in the stock or water.

Bring to a boil on the stove, then immediately transfer to the oven. Bake for 45 minutes, then check: the potatoes and rice should be tender. If they're not, return to the oven and bake for a little longer. Serve straight from the dish.