Grouper with Peas and Saffron

Name: Grouper with Peas and Saffron (Mero en amarillo)
Cuisine: Spanish
Ingredients: sea salt and black pepper; 250 g peas, fresh or frozen; sea salt and black pepper; 60 saffron strands, infused in 5 tablespoons boiling water; 60 saffron strands, infused in 5 tablespoons boiling water; 4 thick grouper fillets, skin on (about 225 g), or fish steaks (about 250 g); 150 ml white wine; 2 thick slices white bread, crusts removed, cut into small cubes; 4 thick grouper fillets, skin on (about 225 g), or fish steaks (about 250 g); 3 tablespoons olive oil; 6 garlic cloves, peeled

Mero en amarillo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This recipe was given to us by Lidia’s mum, Milagros, who usually makes this dish with ‘mero’, grouper, a popular fish in Spain, but you can replace it with sea bass or hake. Pounding fried bread and garlic is a traditional Spanish method for thickening sauces.

Ingredients

3 tablespoons olive oil
6 garlic cloves, peeled
2 thick slices

Europe
Spain
Fish course
Pescatarian

Method

In a large frying pan heat the olive oil over a medium heat. When the oil is hot, add the garlic and fry gently, turning down the heat if necessary, until golden on all sides. Remove with a slotted spoon and add the bread. When the bread is also golden brown all over, remove the pan from the heat. Transfer both bread and garlic to a mortar and pestle or food processor and pound/pulse to a thick