Panned Fish (Pescado en Casuella Catalana)

Name: Panned Fish (Pescado en Casuella Catalana)
Ingredients: 1 garlic clove, minced; 1 teaspoon flour; 1 tomato, sliced; 2 cups boiling water; 2 tablespoons olive oil; 1 teaspoon saffron; 1 pound fish (any kind); Salt

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Spaniards are quite partial to saffron, which makes even a simple dish look festive.

Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

623Calories

64 gProtein

80 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories623 kcal

Protein64 g

Carbohydrates80 g

Fiber5.4 g

Sugars0.5 g

Total Fat4.3 g

Saturated Fat5.1 g

Monounsaturated Fat20 g

Polyunsaturated Fat4.2 g

Omega-30.2 g

Cholesterol209 mg

Sodium2586 mg

Potassium869 mg

Calcium372 mg

Iron33 mg

Magnesium104 mg

Phosphorus1359 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.9 mcg

Vitamin C1.1 mg

Vitamin A14 mcg

Vitamin E2.3 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B127.4 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1 mg

Niacin (B3)11 mg

Folate133 mcg

Choline12 mg

Caffeine0 mg

Water781 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 53. The excerpt below is the record exactly as published.

PANNED FISH (Pescado en Casuella Catalana) 1 garlic clove, minced 1 teaspoon flour 1 tomato, sliced 2 cups boiling water 2 tablespoons olive oil Salt 1 teaspoon saffron 1 pound fish (any kind)

Cook this with the app: pantry check, scaling, and the assistant.