STUFFED COURGETTES WITH FISH IN A TOMATO SAFFRON SAUCE
("Los Pueblos Blancos in Andalusia")
6 courgettes (zucchini)
500 white fish (cod or any white filet fish)
fresh onions (use also the green part)
2 tbspoon of sun flower oil or (other soft oil instead of olive oil)
ground black or colored pepper
100g of toasted pine-seeds to garnish
1kg chopped fresh tomato or good quality canned already chopped
2 cloves garlic
2 tbspoon olive oil (non extra virgin)
1 or 2 guindilla chopped (hot red pepper) as desired
2 bay leaves
½ lemon zest
a little bit of saffron
fresh cilantro, extra virgin olive oil
In a casserole with olive oil fry the garlic cut in two (without its heart) pressing the flavor out of the garlic in the hot oil and then putting the cloves aside.
Add all the ingredients, cover, let it cook until it starts to thicken up on low heat. Stir occasionally.
The longer you cook this sauce, the thicker, richer it will be
When the sauce is cooked, add salt, fresh chopped coriander, extra virgin olive oil and 2 pressed cloves garlic.
Preparing the courgettes:
Cut off the two ends of the courgettes. Cut the courgette in half length ways, scoop out the flesh without breaking the skin. Boil for 5 min in water (without salt) drain.
In a pan with a little bit of oil, sauté the fresh onions, the courgette flesh, salt and pepper. Put this preparation aside.
In the same pan, sauté the shallot add the fish in small pieces. Do not cover, let it cook a little bit. Take off the heat and add the preparation of the courgette flesh, salt, ground pepper, a little bit of Soya- cream or normal cream mix well.
Stuff the courgettes, put them in a greased oven dish (200C until it gets gratiné). The courgettes should not be over cooked.
Serve the stuffed courgette on the tomato sauce coulis and toasted pine nuts on the top of the courgette.