Receta Flathead Tails Piperade
by Global Cookbook

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	Raciónes: 6

Ingredientes

1 tsp Mixed herbs Salt, to taste Freshly-grnd black pepper, to taste FISH AND OTHER INGREDIENTS ===
3 1/2 lb Trimmed flathead fillets Flour
2 Tbsp. Extra virgin olive oil
1 c. Dry white wine or possibly French Vermouth
1 c. Fish or possibly chicken broth Fresh Tomato Fondue, see * Note

Wash, halve, stem and seed the peppers, and cut into very fine long thin slices. Peel the onion, halve through the root, and cut into thin lengthwise slices. Film a large frying pan with the oil, add in heat for 4 to 5 min while you add in the garlic, herbs and seasonings. Vegetables should be partially cooked; they will finish with the fish. May be done in advance to this point; let cold uncovered, then transfer to a bowl, cover and chill. Cut the fish into serving chunks. Just before you are to saute/fry it, season all sides with a sprinkling of salt and pepper, dredge lightly in flour, and shake off excess. Into a second frying pan (or possibly in the same one, if you have done the vegetables ahead), pour in sufficient oil to film it and set over moderately-high heat. When very warm but not smoking, add in the fish in one layer. Saute/fry for 2 min, then turn and saute/fry for 2 min on the other side - not to brown - merely to stiffen slightly. Spread the cooked vegetables over the fish. Pour in the wine and broth - sufficient to come halfway up the fish. Cover and simmer about 10 min. Fish is done when it has turned from springy to gently-soft - it needs a little more cooking than other fish, but must not overcook and fall apart. Arrange fish and vegetables on a warm platter and cover. Rapidly boil down the juices in frying pan till almost syrupy, then spoon them over the fish, and serve, surrounded by the optional Fresh Tomato Fondue.
This recipe yields 6servings.