5 posts tagged “fish”

pink dentex

Do you even recognize that name?  I sure as heck don’t.   Ho. Lee. Crap I had a hard time translating that one.  :P  This particular fish is called “Sama Dorada” (even though it’s pink) in Spanish, and is very common, but being the gal who grew up in Minnesota, I had no idea what the English translation might be, so the internet search began.  Thanks to my fil who helped me figure it out, because there is actually various types of Samas, and another different fish, though from the same family, called “Dorada.”  Are you confused yet?  Yeah, me too. lmfao  Whatevertheheck it’s name is, it’s an incredibly delicious, delicate and mild tasting white fish that lends itself perfectly to pretty much any preparation.  It *is* known to have quite a few small bones, though, so it’s probably best to check it well for children, or sub something else less boney.   The way my mil has always served it is “desmenuzado,” which means “broken up” or “shredded.”  Sooo, that’s what I did too (this method of serving really helps get rid of all of the bones, too).  And of course, I had to prepare some fresh homemade “chips” to go with it.  A little lemon, and we were good to go.  

Recipe is here: http://canarygirl.com/?p=149 

salt baked pink dentex

First of all, sorry about the way I've formatted this recipe (in weight measurements rather than cups for some things), but that's how it is written in the Thermomix cookbook...when I have time, I'll get a weight/cup measurement for various items and make a chart to easily translate the recipes into the format I'm used to (who knows, perhaps some of you actually prefer the measurements to be in weights rather than cups?).  I've adapted the recipe to a stove-top preparation, which takes a bit longer, but in the Thermomix it took 34 minutes start to finish! :)   Anyway, on with the recipe:

Ingredients:

10 ounces clams (250 grams)

12 ounces fish fillet (300 grams)

10 ounces whole shrimp (250 grams)

2 eggs (hard boiled)

2 cups water (1/2 liter)

1/2 red pepper (100 grams, 4 ounces)

1/2 green pepper (100 grams, 4 ounces)

1 onion (150 grams, 6 ounces)

2 cloves garlic

8 ounces (200 grams) tomato puree

2 1/2 ounces (70 grams) extra virgin olive oil

2 more cups (1/2 liter) water

salt and pepper to taste

bay leaf

3 ounces (80 grams) short grained rice (not Uncle Bens or similar varieties)

chopped parsley to garnish

Preparation:

First you'll need to soak the clams in salt water for a good while so that they release the sand.

Meanwhile, prepare the fumet.

Shell shrimp, reserving meat for later.

Boil shrimp shells in 2 cups (1/2 liter) water for about 7 minutes.

Strain and reserve fumet.

Using a food processor, chop peppers, onion and garlic, then add tomato sauce.

Heat oil in a stock pot, and sautee the vegetable mixture for 7 more minutes.

Add remaining water, bay, fumet and season with salt and pepper.

Heat through, and allow to cook for 7-10 minutes.

Meanwhile, steam clams and fish fillet.

Add all opened clams (discarding any that haven't opened), fish (broken into pieces) and the rice to stew .

Cook stew until rice is tender (about 20 minutes).

Remove from heat and add deveined shrimp and minced eggs, and mix.

Allow to sit 2-3 minutes to allow shrimp to cook through.

Serve garnished with chopped parsley.

seafood stew

I'm so annoyed....I just typed out the entire recipe, and it disappeared. :X  So I'll type it out again later or tomorrow when I'm not so peeved.  Sorry! :(

One of the things that is found on almost every restaurant and cafeteria menu here in Las Palmas is a plate of Churros de Pescado.  They have a deliciously light and crispy coating, flavored with a bit of garlic and saffron.  Any firm white fish will do for these, whatever is in season or what is available to you.  Serve with lemon wedges and alioli sauce.

Churros de pescado

Ingredients:

3 lbs fish fillets, cut into thin strips 

2 cloves garlic, mashed 

2 tablespoons chopped parsley 

1/2 bottle beer (or carbonated water) 

1 cup flour (about) 

1 teaspoon baking powder 

saffron (about 3-4 threads, toasted and ground, or
yellow food coloring) 

salt 

oil (for frying)

Preparation: 

In a large bowl, whisk together garlic, parsley, beer, flour, baking powder, saffron and salt until smooth.

Heat sunflower oil to medium high heat in a deep frying pan.

While oil is heating, lightly toss fish in batter.

 Fry until golden, (about 2-4 minutes each side, depending on the thickness of the fillet) turning once.

Drain on paper towels and serve with garlic mayo and lemon wedges.

A nice mixed salad goes great with this, too:

Ensalada mixta

I don't know that I really need to post a recipe for this, just toss together whatever salad ingredients you have on hand. ;)

Croquettes are a favorite at our house...the kids and Alvaro just go nuts over them.  They are a great way to use up leftovers too, and can be made with fish, meat or vegetables.  I usually make them with tuna or spinach, those seem to be the favorites around here.  This recipe originally came from my mother in law, who is a master at making croquettes.  For me, one of the key ingredients in the recipe is freshly grated nutmeg...it just gives the croquettes a wonderful flavor that really defines the difference between good and great.

tuna croquettes

tuna croquettes2

Ingredients:

2 cups flaked tuna in extra virgin olive oil(or whatever main ingredient you're using), mostly drained-a little of the olive oil won't hurt, it'll actually act as a flavoring for the croquettes

1  medium onion, grated  

1/4  cup flour (about) 

1 1/2  cups milk  (about)

freshly grated nutmeg (I use about a 1/2 teaspoon, but use the amount to taste)

1 Knorr double boullion cube (or 2 regular sized)

garlic powder to taste 

2  eggs, beaten 

1 1/2  cups seasoned bread crumbs (about) 

2  tablespoons butter 

sunflower oil (for frying) 

Preparation:

In a large frypan, heat butter over medium high heat, and sautee onion until tender.

Add tuna, and heat through.

Add flour and stir well.

Add milk and season with freshly grated nutmeg, then drop in boullion cube and season with a bit of garlic powder. 

Stir the mixture constantly until it thickens and forms a ball.  If you have trouble getting the mixture to form a ball, gradually add a little more flour, sprinkling and stirring quickly to avoid lumps.

Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).

Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.

Deep fry in hot oil, and drain on paper towels.