Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup white wine
- 1/4 cup water
- 1 tbsp chopped fresh parsley
Special Equipment Needed:
- Large skillet or sauté pan
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced onions and minced garlic and sauté for 5-7 minutes, until the onions are soft and translucent.
3. Add the tomato paste, bay leaf, paprika, cumin, salt, and black pepper to the skillet and stir to combine.
4. Add the white wine and water to the skillet and stir to combine.
5. Add the fish pieces to the skillet and gently stir to coat them in the onion and spice mixture.
6. Cover the skillet and simmer for 10-12 minutes, until the fish is cooked through and flakes easily with a fork.
7. Remove the bay leaf from the skillet and discard.
8. Sprinkle the chopped parsley over the top of the fish and onions.
9. Serve hot with crusty bread or rice.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 10g
Protein: 20g
Sodium: 350mg
Substitutions for ingredients:
- Any white fish can be used instead of the suggested white fish fillets.
- Red wine can be used instead of white wine.
- Dried parsley can be used instead of fresh parsley.
Variations:
- Add sliced bell peppers or diced tomatoes to the skillet for extra flavor and color.
- Use shrimp or scallops instead of fish for a seafood twist.
- Add a pinch of saffron to the skillet for a more complex flavor.
Tips and Tricks:
- Make sure to cut the fish into bite-sized pieces so that it cooks evenly.
- Use a non-stick skillet to prevent the fish from sticking to the bottom.
- Serve with a squeeze of lemon juice for a bright, citrusy flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the cebolada de peixe in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the cebolada de peixe in a shallow bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or lemon wedges
Pairings:
- Crusty bread or rice
- Roasted vegetables or a green salad
Suggested Side Dishes:
- Garlic bread
- Grilled asparagus
- Roasted potatoes
Troubleshooting Advice:
- If the fish is overcooked and tough, reduce the cooking time in the skillet.
- If the onion and spice mixture is too thick, add a splash of water or wine to thin it out.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Cebolada de peixe is a traditional Portuguese dish that originated in the coastal regions of the country. It is typically made with white fish, onions, and a variety of spices.
Flavor Profiles:
Savory, slightly sweet, and mildly spicy
Serving Suggestions:
Serve the cebolada de peixe as a main course for a cozy dinner at home.
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Region: Portuguese