Makes 6 tapa servings
Ingredients:
1 pound new potatoes, diced
1/2 cup olive oil
1 yellow onion, diced
small pinch of saffron
1/2 cup white wine
1 pound fresh clams
1/2 pound black mussels
1 roma tomato, diced
1 tablespoon garlic, minced
3 cups fish stock
1 pound cod or other white fish
1 teaspoon dried Mexican oregano
salt and pepper to taste
Preparation:
Boil the potatoes until very soft. Drain and set aside.
Heat the olive oil in a deep skillet and sauté the onions until soft. Add the
saffron and white wine. Cook on medium heat for 5 minutes.
Add the clams, mussels, tomato, garlic and fish stock; cook, covered, until
clams and mussels pop open. Add the cod and turn down to a simmer for 5 to 7
minutes.
Add the oregano and potatoes and season with salt and pepper. Serve in bowls
with bread and a nice bottle of Albarino.
