2 pounds firm-textured white fish fillets such as cod, scrod, haddock or snapper
A little flour for dusting
1/4 cup extra-virgin olive oil
1 medium onion, halved, thinly sliced
1 garlic clove, chopped
3 very ripe tomatoes, seeded, chopped, or 4 canned whole tomatoes, drained, chopped
1 tablespoon ground cumin
1 cup minced fresh cilantro
Salt, freshly ground pepper to taste

1. Cut the fish into serving-size pieces about 1 inch thick. Lightly dust the fish pieces
with flour. Heat 2 tablespoons of the olive oil in a heavy skillet over medium to high
heat and, when it is almost smoking, add the pieces of fish. Cook the fish, a few pieces at
a time, 2 to 3 minutes to a side. (The fish will continue cooking later.) Remove each
piece as it is cooked and set aside.

2. When all the fish is done, discard the frying fat and wipe the pan out with paper
towels. Add remaining 2 tablespoons of oil to the pan and over medium-low heat gently
cook the onion and garlic until soft but not brown, 10 to 15 minutes. Add tomatoes and
cook, stirring occasionally, until tomatoes have given off their juices and started to
thicken, about 10 minutes more. Stir in cumin and cilantro. Taste for seasoning and add
salt and pepper if necessary.

3. Heat oven to 350 degrees. Arrange the fish pieces in a shallow baking or gratin dish
and cover them with sauce. Bake until the fish is thoroughly cooked and the sauce is
bubbling, about 20 minutes.






SPANISH CHICKEN WITH SWEET PEPPERS
(POLLO AL CHILINDRON)


Yield: 8 servings

4 pounds chicken parts
Salt, freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil
8 flavorful red and green peppers, preferably both sweet and slightly hot
2 medium onions, halved, thinly sliced
2 garlic cloves, sliced
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried, crumbled
12 fat green Italian or Greek olives, pitted, coarsely chopped
1/2 cup each: amontillado sherry
1/2 cups water or chicken stock
2 tablespoons fresh orange juice, not canned or frozen concentrate

1. Cut away any excess fat or skin from the chicken pieces. You can discard the skin
entirely if you wish. Sprinkle the pieces with salt if you wish and liberally with pepper.
In a large skillet over medium heat, fry the chicken pieces in 4 tablespoons of oil until
they are golden brown on all sides, 5 to 7 minutes to a side.

2. Meanwhile, slice the peppers lengthwise, about 1/2 inch thick. When the chicken is
done, remove it from the skillet and set aside to drain. Discard the cooking fat and wipe
out the pan. Heat the oven to 375 degrees.

3. Add the remaining 2 tablespoons of oil to the pan and gently cook the onions and
garlic over medium-low heat, stirring frequently, until the vegetables are very soft but
not beginning to brown, 10 to 15 minutes. Add thyme and pepper strips and continue
cooking and stirring until peppers are soft and limp, about 15 minutes. Mix in the
olives.

4. Put the chicken in an ovenproof casserole or dish. Pile the pepper and onion mixture
over the chicken pieces to cover them. Add the sherry, stock and orange juice to the
skillet, raise the heat to medium-high, and boil, scraping up any brown bits left in the
bottom of the pan. Pour the liquid over the peppers.

5. Bake until the chicken is thoroughly cooked and the sauce is sizzling, about 30
minutes (20 for skinless, boneless breasts).


Lima Bean Spread with Cumin and Herbs