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Fish "Pisillo"
For me, the only way to keep up with my family's healthy diet its by been very organized and plan the meals. I am not talking about a spreadsheet or PP presentation, I am only saying that there are couple of steps I take to make it easy for me to cook healthy meals for my family on a weekly bases.
One of thy tricks for Mia's Pescatarian diet is always have a protein cooked and ready to eat. This "pisillo" makes my life so much easier! I can "build" a fish cake, a "Bolognese" fish sauce, fish Mac&Cheese, and even "sushi" with this dish.
I always cook small batches, because this cooked fish shouldn't be in the fridge for over 3 or 4 day as max.
So how do we make the "pisillo"?
What do you need?
1 Lbs. Wild cut white fish (Red Snapper, Cod, Chilean Bass)
1/4 Onion (medium)
1/4 Red pepper
2 Mini sweet pepper
4 Scallions (small)
3 Garlic cloves
20 Baby Spinach leaves
1/3 Cup veggie stock
1 Tbsp. Butter
Salt & pepper to taste
What to do?
Heat a non-stick pan on medium heat
Cut the fish fillet into three or four small pieces and add the salt and pepper to your taste
Add half of the butter to the pan and immediately cook the fish for about 6 minutes each side or until browned (specially if the fillet is thick)
When browned for both sides, add the veggie stock and let it dry, making sure the fish is cooked through
Remove the fish from the heat and transfer into a bowl
Pull it apart with a fork and set aside
While the fish is cooking, cut all the veggies into small cubes (this is called "brunoise")
Once you remove the fish from the pan, add the rest of the butter and cook all the veggies until tender (I usually add the spinach last minute)
Add the fish, mix and let cook for about 3 or 4 minutes
Let it cool before storing in the fridge
Voila!
