Drumb roll… I made some fish skewers last week, and in my world, it’s a big deal. I love fish, and try to order fish as much as possible when we dine out. But I grew up with a mother who despises fish. Fish was never, ever served in our house, so I never learned how to prepare it. While traveling to France, I was chatting with a homeowner who shared what she was preparing for lunch, and it seemed so simple and healthy, I decided to give it a go and test if my family would like it. Not only did they like it, even my teenage girls asked for seconds! In my book, that’s called a success. Here is the recipe if you’d care to try –PS : If you have a recipe involving fish – and doesn’t need a master’s degree in cooking – please share, whether a blog or a Pinterest link. I’d love to cook more fish! Xo, Si-
Cod and Bacon Skewers with Saffron rice
- Cod fish [count 3 or 4 bites per skewer, count 2 to 3 skewers per person]
- 8/10 slices of bacon
- Lemon juice
- Olive Oil
- Salt and pepper
For the rice
- 1 cup of Basmati rice
- 1 teaspoon of butter
- Cut the cod fish into small pieces, bitable sizes, [but not too small either to avoid breakage while cooking].
- Marinate for 20 minutes the cod pieces in olive oil and lemon juice, season with salt and pepper.
- Using wooden skewers, pick the cod bites and alternate with bacon pieces.
- Grill for 15 minutes [we used an oven top plancha, since we are not allowed to have a barbecue in our San Francisco apartment]- and be gentle when turning over your sewers to avoid the fish to crumble.
- While this is cooking, prepare your saffron rice : in 2 cups of water, add a teaspoon of butter, the basmati rice and the saffron. Follow cooking instructions until the water is fully absorbed or the rice cooked at your preference – drain extra water if rice is cooked before all water is dissolved. My basmati rice usually takes 12 minutes to cook al dente, just how I like it.
Et voilà, enjoy!
Photography French By Design