"Drongo" <[email hidden]> wrote in message
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Quoted message said:What are your best fish recipes?
I am very boring with fish. I either pan fry salmon skin side down and
have it rare with a soy& wasabi dressing or steam fish and serve
Chinese style with ginger and green onion, soy, bit of chilli.
Sometimes crumb it. Mostly just don't eat it because I down't knwo what
to do with it.
And can anyone give me a straight answer about what fish to eat/not
eat? Farmed fish/ wild fish/ big fish/ bottom feeders...I just don't
understand how I am supposed to increase my intake of fish without
wrecking the environment or poisioning myself. Is it just down to
sardines and mackerel?
tinny
Nobody can give you a straight answer about fish in general, except that
bigger fish contain more [censored] than smaller ones because they've lived
longer. Tuna are especially nasty - lots of mercury.
Here's a recipe that's been a hit with everyone I've ever made it for:
Fish in Crazy Water
PESCE ALL'ACQUA PAZZA
Recipe from "Marcella Cucina" by Marcella Hazan
1 1/2 pounds fresh, ripe tomatoes
4 cups of water
3 large garlic cloves, peeled and sliced very thin
2 tablespoons very finely chopped parsley
Chopped red chili pepper, 1/8 teaspoon or to taste, or dried red pepper
flakes
1/4 cup extra virgin olive oil
Salt
A 1 1/2- to 2-pound red snapper, filleted with its skin left on
Optional: 4 slices of
day-old or grilled sourdough bread
For 4 persons
One of the most frequently recurring conversational expressions in the
dialect of my native Romagna is anicreid, "I don't believe it." That
skepticism is a characteristic I share with people of my region. When a dish
has a fanciful name, I resist trying it, feeling that it has been dressed up
to cover up a lack of substance. Had it been up to me, I never would have
sampled that Neapolitan creation, fish in crazy water. "What's crazy water
go to do with cooking and anyway, who wants to eat fish in water?" Such were
my thoughts, until my friend from Amalfi, Pierino Jovine, one day simply
brought the dish to the table without asking or telling. Now, I am the one
who goes crazy over it. Water is what brings together all the seasoning
ingredients, the tomatoes, garlic, parsley, chili pepper, salt, and olive
oil. They simmer in it for a full 45 minutes, exchanging and compounding
their flavors, producing a substance that is denser than a broth, looser,
more vivacious, and fresher in taste than any sauce, in which you then cook
the fish.
1.Peel the tomatoes raw using a swiveling-blade vegetable peeler, and chop
them roughly with all their juice and seeds. The yield should be about 2
cups.
2.Choose a saute pan in which the fish fillets can be subsequently fit
flat without overlapping. Put in the water, garlic, chopped tomatoes,
parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to
medium, for 45 minutes.
3.Uncover the pan, turn up the heat, and boil the liquid until it has been
reduced to half its original volume.
4.Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
over, using two spatulas. Add a little more salt and cook for another 12
minutes or so. Serve promptly over the optional bread slice.
