| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Olive oil |
| 1 1/2 | lb | Potatoes, peeled and sliced |
| thin | ||
| 2 | Onions, about 1 pound | |
| peeled and sliced thin | ||
| about 3 1/2 cups | ||
| 1 | lb | Broad, runner or string |
| beans cleaned and cut | ||
| into | ||
| 1 1/2-inch pieces about | ||
| 1/2 cups | ||
| 6 | Cloves garlic, peeled and | |
| sliced thin | ||
| 6 | Whiting, with heads removed | |
| scaled and gutted about | ||
| 1/2 pounds ready to cook | ||
| 1 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 1 | c | Dry white wine |
| 4 | T | Chopped parsley. |
INSTRUCTIONS
3 2 Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes. Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes. Sprinkle with the parsley and serve immediately. Yield: 6 servings. Approximate nutritional analysis per serving: 435 calories, 15 grams fat, 125 milligrams cholesterol, 565 milligrams sodium, 40 grams protein, 35 grams carbohydrate. Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley" <[email protected]> on Jan 22, 1997.
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