Find a recipe for for fava cream here.
1 1/4 lbs fish, cut into 3-inch pieces
5 Tbsp olive oil
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
Hot pepper flakes to taste
2 Tbsp white wine vinegar
2 Tbsp flat-leafed parsley, chopped
1/2 cup fava cream
1/4 – 1/2 cup warm stock or water
Salt and freshly ground black pepper to taste
2 Tbsp fresh mint, chopped
1. Heat 3 tablespoons of olive oil in a medium-sized pan over medium heat. Add onions, cook for 1 minute, and then add garlic and a pinch of hot pepper flakes. Cook until the onions are wilted, about 4 more minutes. Add vinegar and parsley, lower the heat to medium-low and cook until the vinegar evaporates, about 2 minutes. Add fava cream and enough stock to create a loose sauce the consistency of milk. Cook while stirring until the sauce boils, then remove from heat. Add salt and black pepper to taste.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the fish with salt and pepper and saute until golden on both sides, about 5 minutes.
3. Pour the fava sauce into the skillet with the fish and warm gently. Garnish with fresh mint and serve immediately.
Makes 4 servings
Adapted from Well-Preserved by Eugenia Bone (May 2009)
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