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    Delicioso!: The Regional Cooking of Spain Spain might seem like neighboring suburbs thanks to this author's wonderful culinary introduction to each of Spain's seven regions. Sidebars delight and inform about such topics as the saltiness of salt cod, the anonymity of Spanish sherry wine vinegar, the diversity of gazpacho, and the versatility of the tortilla-cum-potato omelet. Readers will find more than 400 simple but authentic dishes to re-create.

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      RECIPE TITLE "Oven-roasted Snapper with Vegetables" Author: Ana

    yieldsserves 6 time 45 mins difficultydifficult


    • One 4-lb. red snapper (cleaned and scaled);
    • Sea salt or kosher salt;
    • 1 lemon, sliced crosswise in 1/4 inch slices;
    • 1/2 cup plus 2 Tbsps olive oil;
    • 2 medium onions, coarsely chopped;
    • 2 lbs. small new potatoes, peeled and sliced 1/4 inch thick;
    • 1 large red bell pepper, sliced in 1/4-inch strips;
    • 1 large green pepper, sliced in 1/4-inch strips;
    • 1 medium tomato, sliced crosswise 1/2-inch thick;
    • 1 teaspoon saffron threads, crumbled and dissolved in: 3/4 cup dry white wine;
    • 2 Tbsps dry bread crumbs


    1. Rinse the fish inside and out and pat dry with paper towels. With a sharp knife, make 3 deep vertical slashes, almost to the bone, on both sides of the fish. Sprinkle a little salt over each lemon slice and press a slice into each of the slashes. Tuck the remaining lemon slices into the belly cavity.
    2. in a large skillet, heat 2 Tbsps. of the olive oil over moderately low heat. Add the onions and cook, stirring occasionally, until softened, about 12 minutes. Using a slotted spoon, remove the onions from the oil and spread them on a roasting pan large enough to hold the fish (I used a standard elongated stainless steel fish poacher, which was ideal because it has one of those racks with handles for removing the fish whole from the pan without damage.)
    3. Preheat the oven to 400 degrees. Add 1/4 cup of the remaining oil to the skillet and heat over moderately high heat. Add the potatoes and fry, turning once or twice, until golden brown, about 15 minutes. Drain the potatoes on paper towels, then scatter them in the baking dish. Add the red and green pepper strips to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Set the fish on top of the potatoes and distribute the softened pepper strips and tomato slices around it.
    4. In a small bowl, whisk the remaining 1/4 cup of oil with the saffron and white wine until blended. Pour over the fish and vegetables and sprinkle the bread crumbs and 1 tsp salt on top.
    5. Bake for 35 to 40 minutes, until the fish is firm and cooked through. Remove from the oven, cover, and set aside for 5 to 10 minutes before serving.


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