Spain

Spanish Sauce:

Sauté the chopped onions and green pepper in oil until tender
Add tomatoes and seasonings. Chop with cooking spoon while cooking for 30 minutes
Dissolve flour with water, stir into mixture. Cook until thickened
Serve as required with other recipes

Heat 3 tablespoons oil in heavy medium size skillet over medium low heat
Add onion, tomato, garlic and paprika and cook 10 minutes, stirring occasionally
Add flour and cook for 3 minutes, stirring constantly
Gradually add the stock and bring to boil. Reduce heat and simmer until the mixture is reduced to 2 cups, about 8 minutes
Transfer the mixture to a blender and purée until smooth
Season with salt and pepper
Cover and chill
Before serving, bring the sauce to simmer, thinning with additional stock if necessary
Heat remaining 3/4 cup oil in heavy large skillet over medium heat
Add potatoes and cook until golden brown and cooked through, stirring occasionally about 20 minutes
Transfer the potatoes to paper towels and drain. Divide potatoes among plates
Bring sauce to simmer. Spoon over potatoes
Serve and garnish

Peel garlic and cut into large chunks
Heat oil in a saucepan. When the oil is hot add garlic and bread cubes and sauté until lightly browned
Add water, salt, pepper and paprika and simmer covered for 5 to 10 minutes until bread the looks like it is dissolving
Crack two eggs into the soup (do not stir) and allow the eggs to poach until they are set (about 4 minutes)
Stir slightly and serve

An alternative way to serve is to put the soup in oven safe dishes and crack an egg into each dish. Place the dishes in the oven and bake until the eggs are set
Can be garnished with chopped fresh parsley, sprinkles of paprika, etc.
Serve as an appetizer, snack, or lunch

Before broiling the mackerel rub thoroughly with salt, brush with pepper and work in a little olive oil
Lay the mackerel on broiler and brown well on both sides, being careful not to break it
Apply sauce and serve
Garnish with the parsley and lemon

In a 3 to 4 quart saucepan heat oil over high heat
Add onion and garlic, then sauté until the onions are translucent, 1 to 2 minutes
Add water and broth mixes and stir until dissolved
Reduce heat to low and add the potatoes, tomatoes, carrot and bay leaf, cover and let simmer until the vegetables are tender, 35 to 40 minutes
Add remaining ingredients and cook until sausage and chick-peas are heated through, about 5 minutes longer
Remove and discard bay leaf before serving

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