Ingredients
- ⅓ cup plus 2 tablespoons extra virgin olive oil
- 4 to 6 garlic cloves, sliced
- 3 red peppers, cut in 1-by-2-inch slices
- 1 bunch fresh cilantro, finely chopped
- 2 pounds fresh fava beans in shells
- 1 teaspoon salt or to taste
- 1 ½ teaspoons sweet paprika
- Black pepper to taste
- ½ teaspoon cayenne pepper (optional)
- 2 pounds boneless shad filets, with roe if you like (or salmon or rockfish)
- Nutritional Information
Nutritional analysis per serving (4 servings)
903 calories; 58 grams fat; 10 grams saturated fat; 31 grams monounsaturated fat; 10 grams polyunsaturated fat; 47 grams carbohydrates; 19 grams dietary fiber; 24 grams sugars; 57 grams protein; 170 milligrams cholesterol; 763 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Heat 1/3 cup of oil in wide pan with cover. Add garlic and red peppers. Sauté slowly for 2 minutes, stirring occasionally. Add 2 cups water and bring to boil. Reduce to medium-low heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.
- While peppers are cooking, remove fava beans from pods. Bring 6 cups of water and 1/2 teaspoon salt to a boil in a pot. Cook fava beans for about 4 minutes or until beans are al dente. Drain, plunge beans in iced water and slip skins off beans.
- Add fava beans to peppers with 1 teaspoon paprika, remaining salt, black pepper and cayenne pepper, if using, along with shad and roe. Sprinkle 2 tablespoons of olive oil, remaining 1/2 teaspoon paprika and all but 2 tablespoons of remaining cilantro on top of fish. Simmer, covered, until shad is cooked through, about 7 to 10 minutes, adding more water if necessary. Remove fish, vegetables and sauce to a serving plate, and sprinkle remaining cilantro on top.
Dining and Cooking