My "Cheats" Spanish Supper

Monday. What to cook tonight?  Fed up with the same old, same old, and trying to think of something different.

I took a pack of fish pie mix from the freezer. It is produced by our local fish market and generally consists of various offcuts of salmon, white and smoked fish.  Good quality and good value too.

I decided to try a Spanish theme but used several shortcuts.

For the fish "cocido"  I just put the fish pie mix into a chef's pan along with a selection of frozen veg - baby broad beans, spinach and sliced mixed peppers - added three generous teaspoons of a red pesto sauce from Sainsburys and a good slug of white wine. Brought to a boil, put the lid on then simmered gently for 15-20  minutes.  The sauce was still a little too runny for my liking so I stirred in a generous spoonful of oat bran, stirred and let that thicken it.

At the same time I had cooked some "Papas Bravas" to go with it.  Just scrubbed two large potatoes. Microwaved them until just done in the centre, then cubed them and tossed them in a bowl with some olive oil, dried chilli flakes, ground cumin and coriander, mixed herbs and some mixed seeds.  Spread them onto a metal tray then grilled them for 15-20 minutes while the fish was cooking.  They became nicely toasted and crunchy.

Just like being back in Spain(!)     Buen provecho.


FOR YP:






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17 comments:

  1. Vronni's Style Meanderings11 May 2020 at 19:58

    Sounds delicious! It is such a bore knowing what to cook. We've been eating a lot of roasted mediterranean vegetables...

    Take care
    xxx

    ReplyDelete
  2. northsider 11 May 2020 at 21:01

    We choose a country too JayCee. Chilli burgers tonight. Mexico I presume?

    Did you hear about the Mexican fireman who called one son: Ahos and the other son B hose😀.

    ReplyDelete
  3. Chris11 May 2020 at 22:31

    That has given me some ideas. Thank you, JayCee!

    ReplyDelete
  4. Graham Edwards12 May 2020 at 10:04

    The papas bravas sound good. I shall store that for future use.

    ReplyDelete
    Replies
    1. JayCee12 May 2020 at 10:50

      I love them very well toasted so that the skins and seeds are very crispy 😋

      Delete
  5. Jacqueline @ HOME12 May 2020 at 11:16

    Yum ...... we eat fish most of the time so a good one to have in the repertoire !!!
    Just saw your sewing ..... that is amazing and you look lovely in it .... I’m putting you forward for The Great British Sewing Bee 2021 .... you have many strings to your bow. XXXX

    ReplyDelete
    Replies
    1. JayCee12 May 2020 at 11:28

      Thanks Jacqueline. I'm more of a jack of all trades, master of none!

      Delete
  6. Yorkshire Pudding12 May 2020 at 11:26

    The main thing I take from this culinary blogpost is the use of oat bran for thickening. I never knew that was a possibility. Thank you for the tip. But the main test of the Spanish meal must be - Did Sir Peregrine enjoy it?

    ReplyDelete
    Replies
    1. JayCee12 May 2020 at 11:30

      Thanks YP. Yes he did. It's one of his favourites.
      I started to use oat bran in cooking when I began my low cholesterol regime. It is quite useful.

      Delete
    2. Yorkshire Pudding12 May 2020 at 12:28

      I will get some. I do not think I have ever seen it for sale.

      Delete
    3. JayCee12 May 2020 at 12:40

      I have just updated the post for you with a picture of the pack I bought ages ago. A little goes a long way!

      Delete
    4. Yorkshire Pudding13 May 2020 at 14:32

      Thanks for that. I guess you could also sprinkle some in porridge.

      Delete
  7. thepoutingpensioner14 May 2020 at 08:16

    Saboroso, querida! The papas, clever. The oats, pure genius!
    Hugs, x.

    ReplyDelete

Although I am quite used to talking to myself, any comments on my posts are very welcome, provided they are not abusive. I do reply to them so please check back. It's good to talk (!)

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