Braised Whiting With Potatoes

By Jacques Pepin

Total Time
30 minutes
Rating
4(5)
Notes
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Featured in: THE PURPOSEFUL COOK; For a Simple End to Summer, It's Fish the Light Basque Way

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Ingredients

Yield:6 servings
  • ⅓cup olive oil
  • 1½pounds potatoes, peeled and sliced thin
  • 2onions (about 1 pound), peeled and sliced thin (about 3½ cups)
  • 1pound broad, runner or string beans, cleaned and cut into 1½-inch pieces (about 3½ cups)
  • 6cloves garlic, peeled and sliced thin
  • 6medium whiting, with heads removed, scaled and gutted (about 2½ pounds ready to cook)
  • 1teaspoon salt
  • ½teaspoon freshly ground black pepper
  • 1cup dry white wine
  • 4tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

456 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 39 grams protein; 542 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.

  2. Step 2

    Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes. Sprinkle with the parsley and serve immediately.

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JJ

Great recipe! Worth trying. One of the best ways to cook whitings - no frying!

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