Text 34133, 87 rader
Skriven 2013-02-24 21:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fish oil 168
====================
 -=> Nancy Backus said to Dale Shipp <=-

 DS> My problem with that recipe is that it reminds me of a mackeral pate I
 DS> once had in a pub in England.  It tasted good the first time, but not
 DS> so good when it came back again an hour or two later.

People say, as they do with garlic, that if you are
planning to kiss anyone, you should make sure that
they too are partaking. I can tell you that that's
wrong - fishbreath and belches are no more charming
when you both have them.

 NB> Mackerel is an even stronger fish than sardines, to my palate... and
 NB> more likely to repeat... ;)

Fresh mackerel can be pretty decent, as can its bigger
cousin the bluefish; but it has to be impeccably fresh
and not overcooked. Still repeats, though.

 Of course, I have a mackerel story,
 NB> too... when I was pregnant, I ate way too much of a can of mackerel,
 NB> which turned me off all fish for the rest of the pregnancy, and still
 NB> today the aversion to mackerel, especially canned, still lingers
 NB> (almost 40 years later).

Canned fish is mostly a desperation food, though there
are those who would disagree, including the perhaps
absent moderator of this echo. Clean Dave tried to
serve me sardines once and was genuinely taken aback
when I didn't like them. On his blog (from which he
seems absent as well) he had a whole collection of
posts devoted to, I think he called them, fishy
delights.

 DS> The recipe below I do think would be good.
 DS> Title: SMOKED SALMON-AND-CHIVE SANDWICHES
 NB> Yes, that one does look especially promising...  :)

Here the oily fish is diluted by cream cheese - this
might be better for some but would wreak havoc with
my system.

Zarzuela
cat: Spanish, Australian, stew, seafood
serves: 6

12 king prawns (shells on)
200 g fish steaks (mackerel would be perfect)
6 sm squid, cleaned and cut into rings
12 scrubbed mussels
1 chopped onion
3 crushed cloves garlic
2 peeled and seeded tomatoes, chopped
1 seeded and chopped dried red chilli pepper (to taste!)
1 pn saffron
2 Tb chopped parsley
1 bay leaf
1 ts paprika
salt and pepper
150 mL olive oil
2 Tb brandy (more to taste)
250 mL dry white wine
150 mL fish stock (use water and vegetable stock cube
- if necessary, but the taste will not be as rich)

Heat the oil in a big frying pan, saute prawns quickly
and set aside when they turn pink. Fry onion and garlic
for 1 min, then throw in tomatoes, parsley, salt and pepper.
When onion is soft, add the brandy and flame it (set alight
until the alcohol disappears and flames die away).

Add bay leaf, paprika, chilli, saffron, wine, and fish stock
and stir well.

Put in fish steaks and squid, bring to the boil, and simmer
for 8 min - shake the pan a few times to make sure fish
doesn't stick. Add mussels, cover the pan, and cook until
they open, about 10 min (throw out any which don't).

Return the prawns to the pan and heat through, then serve
decorated with croutons and chives if desired.

http://www.fish.wa.gov.au/wf/recipes

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