Episode 119

Cataplana
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 119 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 10 minutes Total preparation time: 30 minutes 8 whole allspice berries 3 tablespoons olive oil 2 large or 4 small dried bay leaves 1/2 teaspoon crushed red pepper flakes 6 cloves garlic, sliced 1 small onion (3 to 4 ounces), cut into 1/4-inch dice 1 small to medium green bell pepper, cored, seeded, and cut into 1/4-inch dice One 6-ounce piece chourico, cut into 16 slices One 14-ounce can whole tomatoes in juice, drained, juice reserved, and diced more »


Steamed Black Bass with Ginger and Scallions
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 119 « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 35 minutes 2 or 3 whole black sea bass, 1 1/2 to 2 pounds each, gutted and scaled A large thumb-sized piece of fresh ginger 6 scallions, trimmed 1/4 cup vegetable oil Kosher salt or sea salt 1 cup Soy-Ginger Sauce Working Ahead- You can trim the fish and set it up with the ginger and scallions early in the day. Keep refrigerated until ready to steam. Using a sharp knife or scissors, more »


Boston Baked Scrod
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Episode 119 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 30 minutes 4 skin-on baby cod or small haddock fillets, about 8 ounces each About 3 tablespoons vegetable oil Kosher or sea salt and freshly ground black pepper 2 ripe medium tomatoes, thinly sliced 1 cup Buttery Crumbs (recipe follows) Adjust an oven rack to the middle position and preheat the oven to 375 F. Brush a baking sheet with oil. Place the fillets skin side down on the sheet pan. Brush the more »