Spanish Fish in Saffron Sauce (Pescado en Amarillo)

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Use any firm, white fish steaks such as halibut, swordfish, cod, or shark for this favorite Spanish tapa.

Spanish Fish in Saffron Sauce (Pescado en Amarillo)

1 Tbs (15 ml) olive oil
1-2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) finely chopped green bell pepper (capsicum)
2 Tbs (30 ml) finely chopped tomato
1 bay (laurel) leaf
2 Tbs (30 ml) brandy or Cognac
1/4 cup (60 ml) fish or chicken stock
Salt and freshly ground pepper to taste
Several strands of saffron
A grating of fresh nutmeg
3/4 lb (675 g) firm white fish cut into 1-inch (3 cm) cubes

Heat the oil in a skillet over moderate heat and saute the garlic, onion, and green pepper until tender but not browned, about 5 minutes. Add the remaining ingredients except for the fish and simmer for 5 minutes. Add the fish and cook covered until the fish is firm and opaque about 10 minutes. Serves 4 to 6 as an appetizer.

Reproduced by permission of Worldwide Recipes.