Ingredients

The fish:

  • 2 shad fillets, about 2 pounds each
  • 1 cup white wine
  • 1 cup lemon juice
  • 1 clove garlic, peeled and minced
  • 1 small onion, peeled and minced
  • 1 bay leaf
  • 3 black peppercorns, cracked

The sauce:

  • 6 red bell peppers, stemmed, cored, deveined and quartered
  • 2 tablespoon Sherry vinegar
  • 1 teaspoon saffron threads
  • 1 clove garlic, peeled and minced
  • 2 tablespoons fresh thyme leaves
  • Salt and freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1006 calories; 63 grams fat; 14 grams saturated fat; 25 grams monounsaturated fat; 14 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 79 grams protein; 340 milligrams cholesterol; 890 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
  2. Preheat the oven to 300 degrees. Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan. Cover and cook over medium-low heat until the peppers are barely tender. Puree in a blender or food processor until smooth. Strain.
  3. Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Pour 1/2 cup of the pepper sauce over the fish. Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
  4. Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat. Season with salt and pepper to taste. Remove the fish from the oven. Cut the fillets in half and divide among 4 plates. Spoon the sauce over the shad and serve immediately.

4 hours 15 minutes

Dining and Cooking