Whole Fried Fish in Olive Oil with Saffron Potatoes, Spinach, Pine Nuts and Currents
For 4
2 pounds whole fish, scaled and cleaned (sea bream, sole, stripped bass or flounder)
Salt and Pepper
1 quart olive oil
3 cups of flour, seasoned with salt and pepper
2 pounds russet potatoes, peeled and sliced
½ cup dry sherry
2 cup saffron broth
1/2 pound spinach
¼ cup pine nuts, toasted
¼ cup currents, soaked in warm water for 5 minutes.
2 tablespoons chopped parsley
Preheat oven to 375 degrees. Place potatoes in a large Spanish clay cazuela dish.
Add sherry and saffron broth, season with salt and pepper and roast for 30 minutes
or until al dente. Meanwhile, pour olive oil into a large pan to a ½ inch depth for
shallow frying. Heat oil to 360 degrees. While the potatoes are cooking and oil is
being heated, pat fish dry, season with salt and pepper inside and out. Cut 3 shallow
diagonal slashes on each side of the fish. Dredge in flour and fry in oil about 5
minutes per side. Remove potatoes from oven and top with spinach. Transfer fish
from oil and place on top of the spinach and potatoes. Sprinkle with pine nuts and
currents and bake in the oven for another 10 minutes longer.
Saffron Broth
Bring chicken or fish stock or water to a boil. Add a good pinch of saffron, turn heat
to low, cover and allow to steep for, at least, 30 minutes.
For 4
2 pounds whole fish, scaled and cleaned (sea bream, sole, stripped bass or flounder)
Salt and Pepper
1 quart olive oil
3 cups of flour, seasoned with salt and pepper
2 pounds russet potatoes, peeled and sliced
½ cup dry sherry
2 cup saffron broth
1/2 pound spinach
¼ cup pine nuts, toasted
¼ cup currents, soaked in warm water for 5 minutes.
2 tablespoons chopped parsley
Preheat oven to 375 degrees. Place potatoes in a large Spanish clay cazuela dish.
Add sherry and saffron broth, season with salt and pepper and roast for 30 minutes
or until al dente. Meanwhile, pour olive oil into a large pan to a ½ inch depth for
shallow frying. Heat oil to 360 degrees. While the potatoes are cooking and oil is
being heated, pat fish dry, season with salt and pepper inside and out. Cut 3 shallow
diagonal slashes on each side of the fish. Dredge in flour and fry in oil about 5
minutes per side. Remove potatoes from oven and top with spinach. Transfer fish
from oil and place on top of the spinach and potatoes. Sprinkle with pine nuts and
currents and bake in the oven for another 10 minutes longer.
Saffron Broth
Bring chicken or fish stock or water to a boil. Add a good pinch of saffron, turn heat
to low, cover and allow to steep for, at least, 30 minutes.