Sofrito Fried Fish With Garlic Shado Beni Sauce Recipes

SOFRITO AND FISH

Steps:

• Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
• Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
• Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

CRISPY BONELESS WHOLE FISH WITH SOFRITO

Steps:

• In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees F.
• Starting at the tail end, push the skewer crosswise just above the tail, and bend the fish into an "s" shape and attach the skewer through the head, just in front of the front fin.
• Season the fish and dust with the flour. Place in the egg wash. Place back in the flour. Shake off excess.
• Fry the fish at 350 degrees F for about 10 minutes or until golden and cooked through.
• Season with salt and pepper when removing from the fryer. Set on paper towels to drain oil. Serve with sofrito and garnish with cilantro.
• In a saucepan, heat the olive oil. Add all the dry ingredients. Cook for about 5 minutes, until all vegetables are soft and the saffron is toasted. Add the wine, reduce half way. Add the stock and reduce half way. Finish with cilantro and a squeeze of lime.

SOFRITO

Steps:

• Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.

SOFRITO

Steps:

• Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.