Best Rachael Rays Spanish Fish In A Sack Recipes

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FISH IN A SACK



Fish in a Sack image

Fish in a Sack

Provided by The Rachael Ray Staff

Number Of Ingredients 19

1 bulb fennel
very thinly sliced with mandolin or large side of box grater
2 small yellow onions
very thinly sliced
4 small
about 1 pound
white skinned or Yukon gold potatoes
very thinly sliced
4 cloves of garlic
thinly sliced
Salt
pepper
Olive oil
for drizzling
1/2 cup dry vermouth or dry white wine
4 pieces of cod or firm sustainable white fish
4 teaspoons lemon juice
4 thin pats of butter
Chopped parsley

Steps:

  • Preheat oven to 400
  • In a bowl combine fennel, onion, potato, garlic, salt, pepper and just enough olive oil to lightly coat
  • Cut 12 x 16 pieces of parchment paper (TIP buy precut packaged half sheets from any restaurant supply store)
  • Arrange about 1/4 of fennel mixture in center of each parchment, drizzle with 2 tablespoons vermouth or wine per packet, top with fish, season fish with salt and pepper, top fish lemon juice, butter, parsley
  • Meet short ends at middle and fold over 1 inch, fold a few more turns than fold in ends to make half-moon shaped packets (sacks)
  • Roast fish in sacks 20 -25 minutes and remove from oven
  • Serve on plates, open the parcels carefully and slide contents away from vegetables and chicken
  • Discard the paper

COD IN A SACK WITH FENNEL AND ONION



Cod in a Sack with Fennel and Onion image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 bulb fennel, cored and thinly sliced
1 large onion, thinly sliced
4 large cloves garlic, chopped
1/2 cup pitted and chopped good quality black and green olives
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Salt and pepper
1/4 cup flat-leaf parsley, a generous handful, chopped
Extra-virgin olive oil, for generous drizzling
1 lemon
Crusty bread, to pass at table

Steps:

  • Preheat oven to 400 degrees F.
  • Rip off 4 sheets of parchment paper, each a little over a foot long.
  • Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
  • Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.

SPANISH FISH IN A SACK



Spanish Fish in a Sack image

Categories     Fish     Roast

Yield 4 servings

Number Of Ingredients 8

Omit
Anchovies
Black olives
Swap
Trimmed green beans, halved across, for the cauliflower
Red snapper fillets, for the cod
Add
16 strips of thinly sliced pimiento or roasted red pepper

Steps:

  • Prepare just as for the master recipe, #246, but with swapped ingredients: green beans, garlic, and pimiento or red pepper strips, snapper, salt and pepper, scallions, parsley, EVOO, lemon zest and juice. Roast for 17 to 18 minutes.

ROMESCO SEAFOOD STEW



Romesco Seafood Stew image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 34

2 dried pasilla or red New Mexico chile peppers or 1 ancho chile pepper, stemmed and seeded
Water or chicken stock, to cover
1/4 cup dry Marcona almonds, toasted
1/4 cup blanched hazelnuts, toasted
1 tablespoon sweet or smoked sweet paprika
4 roasted piquillo peppers packed in water, drained well
2 slices (3/4-to-1-inch thick) stale good-quality white bread, diced
2 cloves garlic, grated or made into a paste
1 large or 2 medium very ripe tomatoes, grated on a box grater
Splash of sherry vinegar (about 1 1/2 tablespoons)
Kosher salt and freshly ground pepper
1/3 cup EVOO
1/4 cup EVOO, plus more for drizzling
1 1/2 pounds small white or yellow potatoes, chopped or quartered
Kosher salt and freshly ground pepper
2 small stalks celery, finely chopped
1 large fresh bay leaf
1 onion, finely chopped
1 small bundle fresh parsley, tied with kitchen string
1 cup dry white wine
2 cups chicken or seafood stock
24 small mussels or clams, scrubbed
12 ounces medium shrimp, peeled and deveined
EVOO, for drizzling
4 slices Serrano ham
4 thick center-cut pieces cod or other sustainable white fish
Sliced crusty bread, for serving
Gremolata, recipe follows
1 clove garlic, halved
1/4 cup fresh parsley leaves
2 fresh thyme sprigs, leaves stripped and chopped
1 anchovy fillet or anchovy in hot pepper
1 clove garlic, grated
Zest of 1 lemon

Steps:

  • For the romesco sauce: Toast the chile peppers in a small pot over medium heat, pressing them flat with a metal spatula and turning occasionally. Add enough water or stock to cover and simmer until the chiles are tender. Transfer the chiles to a food processor with a splash of the cooking liquid. Add the almonds, hazelnuts, paprika, piquillos, bread, garlic, tomato, vinegar and some salt and pepper. Turn the processor on and add the EVOO in a slow, steady stream until a thick, almost smooth sauce forms. For the stew: Heat the EVOO in a pot over medium to medium-high heat. Add the potatoes and season with salt and pepper. Cook until lightly browned, then add the celery, bay leaf, onions and parsley bundle and cook for 5 minutes. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock and romesco sauce. Bring to a simmer and cook until the potatoes are just tender. For the seafood: Add the mussels and shrimp to the stew and cook, covered, until the mussels open and the shrimp are firm and opaque. Discard any unopened shells. Meanwhile, preheat the oven to 375 degrees F. Heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Wrap the ham around the fish fillets, then add to the skillet and cook until crisp on both sides, about 2 minutes per side. Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes. Remove from the oven and let the fish rest in the skillet. Meanwhile, char the bread in the oven. Divide the stew among shallow bowls. Place a piece of fish in the center and top with a spoonful of Gremolata. Rub the charred bread with the cut sides of the garlic clove and drizzle with EVOO; serve on the side. Cook's Notes: You can make extra romesco sauce and freeze it. Use it as a base for soup or for topping any grilled or roasted meat or seafood. The stew, without the seafood, can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
  • Pile the parsley, thyme, anchovy, garlic and lemon zest on a cutting board and roughly chop together until well combined.

SAUSAGE AND FISH ONE-POT



Sausage and Fish One-Pot image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, plus more for garnish
1/2 pound bulk Italian hot sausage
2 large cloves garlic
1 medium onion
1 1/2 pounds baby red or Yukon gold potatoes, thinly sliced
Salt and freshly ground black pepper
1/2 cup dry vermouth or dry white wine
1 pint cherry tomatoes, halved
4 haddock or cod fillets
A handful flat-leaf parsley, chopped
1/2 lemon
Crusty bread, to pass at table

Steps:

  • Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes.
  • Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table.

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