Buridda Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyLow Fat
Ingredients
| Cod fillets | 1 pound, frozen | |
| Frozen salmon | 1/2 pound | |
| Mackerel | 1/2 pound, frozen | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Whole peeled tomatoes | 1 Can (10oz), finely chopped | |
| White wine | 1 Cup (16 tbs) | |
| Walnuts | 3 Tablespoon, finely chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Tomato Paste | 1 Tablespoon | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| 1/8 teaspoon ground hot red pepper | ||
Directions
1. If using frozen fish, unwrap the fish and let it stand at room temperature for 20 minutes. Cut the fish into 2 1/4 x 1 1/2-inch chunks. (Be careful cutting the frozen fish since the center core will still be frozen.)
2. Saute the onion and the garlic in the oil in a large nonaluminum skillet over medium heat until tender, for 5 to 8 minutes. Add the tomatoes, wine, walnuts, parsley, tomato paste, bay leaf, salt and red pepper. Boil the mixture, uncovered, for 5 minutes or until slightly thickened. Add the fish. Lower the heat and cook, covered, for 7 to 10 minutes for fresh fish, 18 to 20 minutes for frozen fish, or until the fish flakes easily when tested with a fork. If using a combination of fresh and frozen fish, place the frozen fish in the skillet first; cook for 10 minutes. Then add the fresh fish and continue cooking until both flake easily when tested with a fork. Remove the bay leaf.
2. Saute the onion and the garlic in the oil in a large nonaluminum skillet over medium heat until tender, for 5 to 8 minutes. Add the tomatoes, wine, walnuts, parsley, tomato paste, bay leaf, salt and red pepper. Boil the mixture, uncovered, for 5 minutes or until slightly thickened. Add the fish. Lower the heat and cook, covered, for 7 to 10 minutes for fresh fish, 18 to 20 minutes for frozen fish, or until the fish flakes easily when tested with a fork. If using a combination of fresh and frozen fish, place the frozen fish in the skillet first; cook for 10 minutes. Then add the fresh fish and continue cooking until both flake easily when tested with a fork. Remove the bay leaf.
Chef
