Fideus A Banda
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | Onions , chopped | |
| 4.00 | tomato , seeded and grated, or peeled, seeded and chopped | |
| 4.00 | cl | Garlic , minced |
| 2.00 | stalks | Italian Parsley , minced |
| Olive oil | ||
| 1.50 | lb | Scorpion fish , or other full-flavored rockfish, cut into 6 serving pieces |
| 12.00 | oz | Pasta , fideus |
| 2.00 | qt | Knorr Ultimate fish base, prepared |
| 1.00 | tsp | Salt |
| 0.30 | tsp | Black pepper, ground |
Preparation
1. In a cassola, Dutch oven, or large skillet, make a sofregit of onions, tomatoes, garlic and parsley in oil. Add the fish to the cassola, and coat well with the sofregit.
2. Add the stock to the cassola, and simmer covered for 30 minutes, removing the fish after 10 minutes and setting it aside.
3. Meanwhile, in another cassola or large skillet, saute fideus in a small amount of oil over medium-low heat, stirring constantly until the noodles are light golden brown. Alternately, toss the fideus in oil until well-coated, then roast on a cookie sheet in a preheated 350 degree oven, shaking occasionally, until light golden-brown. When the stock has finished simmering, strain out and discard the sofregit. In a saucepan, reduce the stock to about 6 cups over medium heat.
4. Reheat the fideus in the cassola, and add 1 cup stock. Stir well until the liquid is absorbed; then repeat this step until all but 1 cup of the stock is used up, and fideus is cooked. (Fideus should be soft and thickly liquid.) Salt and pepper to taste.
5. Serve Allioli Negat with fideus at the table, to be stirred in to taste.
6. If you are serving the fish, heat it briefly in the remaining cup of stock, then serve with Allioli Autentic or Allioli amb Ous, to be added to taste at the table.
