Frittata With Grouper -{Ma'Quda Bil-Mannani}

Recipe Ingredients

2		Boiling potatoes - (abt 1 lb)
1/4 cup	59ml	Extra-virgin olive oil
1 lb	454g / 16oz	Grouper or red snapper - chopped coarsely
1 lb	454g / 16oz	Onion - finely chopped (small)
1/4 cup	10g / 0.4oz	Finely-chopped parsley leaves
6		Eggs
2 teaspoons	10ml	Ground dried red chile
2 teaspoons	10ml	Harisa - dissolved in
1 tablespoon	15ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	Butter - for greasing

Recipe Instructions

Place potatoes in saucepan and cover with 2 inches of water. Bring to boil over high heat, then reduce to medium-high and cook until skewer glides easily to center, about 20 minutes. Drain, peel and pass through food mill. Set aside.

In 9-inch nonstick skillet, heat oil over high heat until nearly smoking, then add fish, onion and parsley and cook until onion turns translucent and fish turns white, about 4 minutes. Mix cooked fish mixture, potato puree, eggs, ground red chile and harisa in large bowl. Season with salt and pepper.

Liberally grease 2-quart casserole dish, preferably earthenware. Spread mixture in pan and flatten. Bake at 350 degrees until top is golden and eggs are firmly set and knife inserted in center comes out clean, about 20 minutes. Divide into portions and serve warm or at room temperature.

This recipe yields 6 servings.

Each serving: 297 calories; 188 mg sodium; 240 mg cholesterol; 18 grams fat; 16 grams carbohydrates; 19 grams protein; 0.58 gram fiber.

Source:
The Los Angeles Times, 04-12-2000

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