Garlic Soup & Moroccan Fish

Doshi drove up and joined Pat for dinner. The door project is coming along and looks fabulous due to the fact that Pat is such a perfectionist. He also appears to have every tool ever invented by man.

We started with Garlic Soup - Brisighella Zuppa di Aglio from a recipe in the great cookbook: The Splendid Table by Lynne Rossetto Kasper. This is a house favorite. It is easy and it isn’t as garlicky as you might think. It is very good. The recipe can be found on our blog of: March 18, 2012. Click the date to get the recipe.

We then had Baked Fish Fez Style, from a recipe in the New York Times. When we were in Morocco, we loved the cooking with all the spices and olives. Moroccan food is wonderful, and we often make it. This is an interesting recipe because the fish is baked over potatoes. I like anything with olives (especially Martinis!). Of course we got the fish at McCall's Meat and Fish.

For dessert we had Cherry Tarts from Valerie Confections. They have fantastic chocolate as well as baked goods. It was wonderful being able to share a dinner with Pat and Doshi who made our new doors possible!

May 8, 2012

Baked Fish, Fez Style

New York Times

By FLORENCE FABRICANT

At lunchtime by the pool at La Mamounia, the lavish hotel in Marrakesh, the buffet is global. The grilled lobsters were tempting to be sure, but a highlight was fish boldly baked Moroccan-style, with spices, herbs, tomatoes and olives. I left Morocco a few weeks ago with the recipe in my notebook and thought of it for our Greek reds. Though the wines could accept a broad range of dishes, one might detect a Greek accent in the fish dish, with its garlic, lemon, parsley, peppers, tomatoes, olives and olive oil. It’s an easy all-in-one recipe that can be served at room temperature. Double or triple it and you have the anchor for a summer party menu, even on a buffet that is less copious than the one in Marrakesh. Cool some Greek reds to pour alongside.

Baked Fish, Fez Style

Adapted from La Mamounia, Marrakesh

Time: 1 hour

2 large cloves garlic, minced

1 tablespoon minced flat-leaf parsley leaves

1 tablespoon minced cilantro leaves

1 teaspoon ground cumin

1 teaspoon paprika, preferably hot

1 pinch saffron threads, crushed

2 tablespoons white wine vinegar

Juice of 1 lemon

1 tablespoon tomato paste

1 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake

1 pound large Yukon gold potatoes, peeled, in 1/2-inch-thick slices

3 tablespoons extra virgin olive oil

Salt and black pepper

1 red bell pepper, cored and slivered

1 pint (1 pound) cherry tomatoes, halved

1/2 cup pitted Kalamata olives.

1. Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 if refrigerated.

2. Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.

3. Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Yield: 4 servings.