David cooked this amazing recipe from Moro: the Cookbook by Sam and Sam Clark. The book focuses on dishes from Spain and the Muslim Mediterranean which were linked by the Moor’s 700-year occupation of Spain. The fish in this recipe is cooked in a saffron-infused bread and garlic sauce with peas – an interesting and delightful version of mash.
Add about 60 saffron strands to a medium-sized bowl, pour 5 tablespoons of boiling water over them and allow them to steep while you cook the rest of the dish. Place a large heavy-bottomed saucepan over medium heat and add 3 tablespoons of olive oil. Add 6 peeled cloves of garlic and cook them until golden on all sides, adjusting the heat as necessary. Remove the cooked garlic and set it aside. Cut the crusts from 2 thick slices of white bread and cut them into cubes. Add them to the pan, toss well and cook until browned on all sides. Transfer the bread and the cooked garlic to a mortar and pestle and pound it to a thick paste. Now add another tablespoon of oil to the pan and turn the heat to medium. Season 2-4 fish fillets (depending on size) with salt and pepper and when the oil is hot add them to the pan. Cook them for about 2-3 minutes a side. Add 150ml (5 fl oz) of white wine and the bread and garlic to the pan. Let the wine simmer briefly before adding the saffron water and 240g (8 oz) of fresh or frozen peas. Immediately reduce the heat to low, cover the pan and cook until the fish is cooked through. Season to taste with salt and freshly ground black pepper. Serve the fish over the pea and bread sauce.
michelle picker cooks 