by pierino
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pierino's Notes:
Expand1 sweet onion chopped Ask a question about this ingredient
5 Tomatoes from a 14.5 oz can drained and squeezed by hand into a bowl Ask a question about this ingredient
2 garlic cloves minced Ask a question about this ingredient
Olive oil, a light oil such as Columela or maybe one made from arbequina olives*, about 1/4 cup Ask a question about this ingredient
1 cup chicken or shellfish stock Ask a question about this ingredient
Saffron threads (as many as you can afford) Ask a question about this ingredient
6 ounces fideo pasta in coils, slightly broken up Ask a question about this ingredient
6- 10 small manila clams or cockles---quantity depends on size, smaller the better Ask a question about this ingredient
1 fillet of black cod cut into large pieces Ask a question about this ingredient
2 oz garlic sausage or other semi-cured variety, such as chorizo bilbao Ask a question about this ingredient
sea salt as needed Ask a question about this ingredient
In a 12” skillet begin your sofregit (soffrito in Italian) with the oil, garlic, and tomatoes. Hold this over a low flame while you heat your stock
Ask a question about this stepInto your stock dissolve a generous pinch of saffron
Ask a question about this stepIn your earthenware cazuela bring some olive oil to something short of smoke point, like little ripples on the surface (you may want to do this over a flame tamer)
Ask a question about this stepIf the stock is now simmering, add the broken fideo noodles to the cazuela and just lightly color them with the oil. Add the sausage followed by ladles of saffron infused stock little by little until the pasta softens up. Then add in your sofregit (garlic tomato mix)
Ask a question about this stepIn a separate pan give up the cut pieces of black cod to a quick sear in olive oil. Season it while you are at it.
Ask a question about this stepAdd the fish into the pan followed by your nicely scrubbed clams and slap a lid on it. As soon as the clams are singing opera the dish is finished. Except for maybe some alioli.
Ask a question about this step*Arbequina olives are tiny ones, typical of Catalonian olive oils. But they are also now being grown in California from imported tree stock and you can find some very nice, affordable oils domestically produced. California Olive Ranch is a reliable brand.
Ask a question about this stepBeautiful!! You always take a slightly different path that is creative and stirs the imaginations! (pun intended)
You read my mind too, I love fideua! I had it for the first time when visiting my exchange student at his home in Alcoy. I brought home around 20 packages of the dried noodles (mom, grandma, and Joel's mother thought I was crazy). They looked like our macaroni noodles (the version I used). Your recipe looks wonderful!
you read my mind. I have been thinking fideua all week
Well then, get on it Brother T. BTW I'm still surprised that your cholent wasn't at least an editors' pick in the lentil round. Seemed like they went with the exotic stuff.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
I really need to break out of my fideo rut - I only ever make them like my grandma does, but this sounds amazing. And I'm a huge fan of black cod/sablefish. I wish it was more easily available around here.