Recipe#3510

Title: Angler Saffron

From: leig@aol.com (LeiG) 
 Newsgroups: rec.food.recipes 
 Subject: Angler Fish in Saffron and Garlic-Spain 
 Date: 15 Jun 1997 07:12:38 -0600 
 Message-ID: <19970612015300.VAA22115@ladder02.news.aol.com> 

source: Classic spanish cooking with Chef El
 serves 4
 This delicious white fish cooked in white wine with white beans is very
 white...subtle, interesting and delicate. Then you add the saffron and
 this beautiful white dish turns beautifully gold. note: Angler fish: to 4
 feet long.A salt water fish (Lophius piscatorius)that feeds on other fish,
 luring them into its large mouth by means of a filament that grows from
 its head, also any of several similar fishes. 
 1/4 cup olive oil
 1 large onion, coarsely chopped
 1 large green bell pepper,seeded and coarsely chopped
 1/4 cup chopped fresh cilantro
 1 cup (8oz) dry white wine
 2 pounds angler fish, cut into round pieces
 2 cups canned butter beans, drained
 salt to taste
 fresh ground black pepper
 4 cloves garlic, peeled
 3/4 cup clam broth
 1/2 teaspoon crumbled saffron or turmeric
 3 orange slices for garnish
 3 sprigs of parsley for garnish
 In a large skillet, heat the oil and saute the onion, bell pepper and
 cilantro until onion is soft. Add wine, fish, beans and salt and pepper to
 taste. Cover and cook over low heat for about 15 minutes. Meanwhile, in a
 food processor or blender, mix the garlic, broth, cornstarch and saffron
 and blend until smooth. Pour the mixture over the fish and continue
 cooking, covered until fish is done. Remove the fish and mixture to a
 serving platter. Garnish with orange and parsley sprigs. Serve with
 broccoli and papas fritas (fried potatoes).