Text 20696, 78 rader
Skriven 2012-02-01 22:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Fish 160
================
 JW> I tried to find the recipe source but couldn't. This recipe was been
 JW> copied by those bogus sites like bigoven hundreds of times but as
 JW> usual not one of them gives credit to the first poster or the
 JW> original source.

It's got a patina on it, but it can't be all that old or all
that Cornish, as it uses such ingredients as olive oil and cilantro.

 JW> I was curious about current English fish prices compared to ours and
 JW> the first site Google found was: www.martins-seafresh.co.uk.
 JW> Apparently over there John Dory is VERY expensive but the ugly
 JW> little gurnard (which I have never seen in any of the fish markets I
 JW> have been to) is as cheap as any seafood can be these days.

Really? Gurnard was fashionable for a while in the same way
as we have discussed regarding flank and skirt "steaks",
chicken wings, mussels, and so on ad nauseam.

Sailors' Rice Stew
cat: main, stew, fish, shellfish
Servings: 6

1 kg rock fish such as rascasse or gurnard
250 g onions
100 g green peppers
250 g ripe tomatoes
250 g small clams
200 g large prawns
300 g rice
200 ml olive oil
1 g saffron
100 ml dry fino sherry
200 g small shrimp
h - For the stock
bones and head of the fish
1 onion, quartered
1 celery stalk
1 bn parsley

Jose Antonio Romero Valdespino is dedicated to
recovering traditional Andalusian recipes, which
he serves up in his Jerez restaurant, La Mesa
Redonda. This is a classic fisherman's dish in
which simple, readily available ingredients are
combined to make a tasty and nutritious dish.

Clean and remove bones from the fish. Boil the
bones and head in one liter of water with an
onion, a celery stalk, and a bunch of parsley
to make a stock. Chop the onions, peppers, and
tomatoes into medium-sized chunks. Finely chop
the garlic. Pour oil into a pot and heat over
medium flame. Saute the vegetables until they
start to brown. Add the cleaned fish, the clams,
and the rice to the vegetables and saute for a
few minutes. Add the strained fish stock and
the wine. Take care not to oversalt. Simmer
over a medium flame for 20 min; after 15 min,
add the shrimp and prawns. Season to taste.
Let sit off heat 10 min before serving.

This rice dish with its strong taste of the sea,
lightly perfumed with saffron, calls for a light
white wine, chilled to 8C (46F), with a low
alcohol level. A Pedro Ximenez white from
Montilla-Moriles, where the classic aromas of
the very ripe fruit are tempered by the light
texture and flavor of a dry white. It could also
be accompanied by a Zalema varietal white from
the Condado de Huelva, with a similarly low
alcohol level, light density, ripe fruit aromas,
and light flavor.

Tasca Restaurant, Brookline, MA

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