As featured in Bay Area Bites, April 1, 2009.
During my junior year of college I was fortunate enough to have the opportunity to study abroad. For a year I lived in the “fat city” of Bologna and discovered the joys of cooking (and stuffing myself silly). I also bought discount tickets to other European cities every chance I got.
One of those tickets happened to land me in the beautiful city of Barcelona, where art is life, dinner is grazing through tapas, and nightlife doesn’t get good â€˜til 3 am.
I stayed with Emily, a friend from school also studying abroad, who lived with a senora named Palmira. Palmira was a sweetheart and on my first night in, made a lovely supper of fried fish, topped with toasted pine nuts and a shower of fresh parsley. It was light, crispy, and had a subtle splash of acidity.
The dinner conversation was an interesting jumble of English, Spanish, Catalan, and Italian, but we did manage to get one thing straight: Palmira’s recipe for Pescada a la Vinagreta.
Like much of the cooking I witnessed while abroad, this simple and satisfying dish is made with just a few fresh ingredients, and no strict measurements. The guidelines are there, the rest is the joy of cooking.
(una receta de cocina fresco de Espana!)
- white fish fillet (hake, grouper, sole...really any white fish with a mild flavor)
- parsley, chopped
- garlic, minced
- pine nuts
- white wine vinegar
- Wash, dry, and salt the fish. Coat it in flour, dusting off the excess.
- Heat a few tablespoons of olive oil in a large pan over moderate heat. Fry the fish until browned on both sides.
- With the remaining oil in the pan, on low flame, add the minced garlic, chopped parsley, pine nuts, and stir. When the nuts are toasted, add a splash of vinegar (enough to coat the bottom of the pan). Pour the mixture over the fish and serve immediately.
Recipe Source: LickMySpoon.com.
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