Tags: Fish, Stew, Tomatoes
From Traditional Portuguese Cookery
200g of monkfish
200g of white grouper
200g of snapper
150g of shrimp
150g of fresh clams, cleaned
100g of chorizo
2 cloves of garlic
200ml of oil
200ml of white wine
1 bay leaf
1 sprig of parsley
salt and pepper to taste
Season all of the fish with salt. Peel the onions and garlic, chop up the garlic and cut the onions into half moons. Wash the tomatoes and slice it. Cut the peppers into strips without the white skin and seeds. Thinly slice the chorizo.
Place half of the onion, garlic, pepper, tomato and chorizo into the “Cataplana”. Add the bay leaf and season with a little salt and pepper. Sautee at medium heat until softened. Add the fish and cover with the rest of the onion, garlic, tomato, pepper and chorizo, adding the parley. Add the oil and white wine. Close the cataplana and cook the mixutre for 20 minutes at low heat.
After adding the clams and the shrimp. Let it cook gently for another 10 minutes, then the mixture and place the Cataplana on the table. Serve with boiled potatoes.
“A Cataplana is an item of cookware used to prepare Portuguese seafood dishes, popular on the country’s Algarve region. It is traditionally made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the assembly. The cataplana was invented by Armando Luz (1927-2002), better knowned by its nickname, “Pató”. “Pató” was an artist that work crafting the copper and the stainless steel, and was recognized with an award back were he lived in Portugal, with the key of the town and a silver medal that was offered to him due to his contribution to the Algarve. He was also the inventor of the machine to make cataplanas using stainless steel and was the only one who produced such a product.”
Obviously I don’t have a cataplana and so I used my cast iron pot instead. The stew is effectively a lighter version of a rich tomato based stew (i.e. with a can of tomatoes thrown in) and its the white wine that’s the star of this dish. You can use any combination of fish for this.
Tags: coconut milk, coriander, Haddock
4 large banana leaves or vine leaves
A little olive oil
2 fresh red chiles
2 sticks lemon grass, outer leaves removed, centers finely chopped
1 clove garlic, finely chopped
2 good handfuls fresh cilantro, roughly chopped
2 limes, juiced and zested
1 (400 milliliter) can coconut milk
2 tablespoons sesame seed oil
A drizzle fish sauce
1 tablespoon soy sauce
2 heaped tablespoons finely sliced fresh ginger
4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish)
4 rosemary sprigs or bay leaf sticks, to secure
Preheat the oven to 450 degrees F (230 degrees C/gas 8).
To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together. It won’t be a perfect seal but this allows it to breath and steam, letting the flavors infuse, so gutsy and tasty. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
I serve the individual parcels on plates at the table and let my friends dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices, that’s all it has to be. End of story, done, lovely.
Tags: Lemon sole, olives, Tomatoes
From Jamie’s Dinners
4 whole lemon soles, from sustainable sources, ask your fishmonger
2 handfuls red and yellow cherry tomatoes, halved
4 cloves garlic, peeled and finely sliced
1 handful fresh oregano or basil, leaves picked
1 bunch spring onions, trimmed and finely sliced
1 tablespoon balsamic vinegar
freshly ground black pepper
zest of halved 2 lemons
extra virgin olive oil
1 handful black olives, destoned and chopped
1 handful fresh flat-leaf parsley, finely chopped
This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!
From “The Pioneer Woman”
8 whole Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
16 ounces, weight White Mushrooms, Sliced
5 whole Garlic Cloves, Minced
1/2 cup White Wine, Or More To Taste
2 cups Chicken Broth (More As Needed)
1 whole 14.5 Ounce Can Artichoke Hearts, Drained , Rinsed, And Patted Dry
1 cup Heavy Cream
Freshly Chopped Chives To Taste
Freshly Grated Parmesan
16 ounces, weight Pasta – Cooked And Drained
Salt and pepper chicken pieces.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.
Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.
Pour in chicken broth—you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).
Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan.
Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.
Pour over cooked pasta. Top with more chives and Parmesan. Yum!
I love artichokes. I love that slightly salty/sour dimension that it adds to dishes. It’s like a more mellow version of the Chinese preserved vegetables that you can use to make pork stews.
I think if and when I have to go back to Singapore on a long term basis, I am going to buy cans of artichokes hearts as stock for my cooking.
From Simply Recipes
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced or halved pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine
1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate several hours or up to overnight.
2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.
Also known as “Pollo Estofado” this stewed chicken recipe is Spanish in origin. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The chicken is then cooked in its marinade with the addition of wine and brown sugar.
From GoodFood 101 Mediterranean dishes
2 unpeeled garlic cloves
3 tbsp olive oil
100g black unpitted olives
900g tomatoes, preferably on the vine
2 medium red chillies, seeded and roughly chopped
3 tbsp fresh pesto sauce
2 boneless skinless cod fillets (abt 450g each)
finely grated zest 1 small lemon
12 slices proscuitto
Pre-heat the oven to 200 degrees. Put the garlic in roasting tin with two tablespoons of oil. Roast for 15 minutes, then remove from the oven and set aside. Add the olives, tomatoes and chillies to the tin and stir.
Spread the pesto over one side of a code fillet, sprinkle over lemon zest, season. Lay the other cod fillet on top, then loosely wrap the proscuitto around the fish, tucking in the edges. Season with salt and drizzle over remaining oil. Put the cod on a rack over the roasting tin and roast for 20 minutes or until the fish is coked and the tomatoes are starting to break up.
Transfer the cod to a plate. Mash the garlic into the pan juices and discard the skins. Slice the cod and serve with the olives, tomatoes, chillies and pan juices.
This is one of my favourite ways to cook fish; wrapping it with ham/bacon/proscuitto. The layer of pesto in between adds moisture and taste to the middle of the fish so it comes out wonderfully juicy and tasty.
1kg dry red beans
200g belly pork
2 pork ears
1 black sausage
1 meat sausage
1 fainheira – Portugese sausage made from wheat flour, pork fat and spice
1 big onion
2 cloves of garlic
3 soup spoon of olive oil
1 bay leaf
fresh chopped coriander
piri piri to taste
salt and pepper to taste
Soak the red beans for 24 hours Scrape, wash and season thickly with salt pork ears, leaving them for four hours. Wash off the salt and boil them inside the water with all other meat and sausages, chopped onion, garlic and bay leaf. Add salt and pepper, if needed. Take out the all meat out from the water when half cooked and save.
To the remaining water add olive oil, soaked beans and cook. When the beans becomes soft, peel potatoes, cut them in cubes and add to the beans. Check the water level and spices.
Cut the pre cooked meat into small pieces and add to the pan with beans when the potatoes are cooked. Check the spices and add if necessary. If you like, add few drops of piri piri and let it cook for a bit.
Serve hot sprinkled with freshly chopped coriander.
I am reminded of one of my favourite ladybird books when I was young when I saw this recipe in the Portuguese cookbook that I brought back from Lisbon.
Essentially the story is about a tramp convincing an old lady that he can make soup from stone by getting to add more and more ingredients gradually. Anyway, as I didn’t have all the ingredients, I made this without some of the sausages in the recipe (I used farinheira (spoils from Lisbon) and chorizo) and clearly I didn’t use pig’s ears! It’s essentially a nice warming meaty soup.
From Spanish – over 150 mouthwatering step-by-step recipes
350 grams of Paella Rice
3 tablespoons of olive oil
Salt and ground black pepper
200 grams of chorizo or butifarra sausage
2 tomatoes, peeled, seeded and chopped
175 grams of lean cubed pork
175 grams of skinless, boneless chicken breast, cut into chunks
1 litre or 4 cups of of hot chicken stock
Pinch of saffron threads
150 grams of cooked chickpeas
6 large eggs
Preheat the oven to 190 celsius or gas mark 5. Heat the oil in a flameproof casserole and fry the sausage until browned. Add the tomatoes and fry until reduced. Stir in the pork and chicken pieces and cook for 2-3 minutes and until the meat is lightly browned. Keep stirring.
Add the rice to the pan and stir over the heat for a further minute. Then pour in the hot stock. Add the saffron, season to taste, and stir well. Bring to the boil and then lower the heat. Add the chickpeas. Cover the casserole tightly with the lid and cook over a low heat for around 20 minutes or until the rice is tender.
Beat the eggs with a little water and a pinch of salt and pour over the rice. Place the casserole, uncovered, in the oven and cook for about 10 minutes, until the eggs have set and browned slightly on top.
Maybe it’s the Chinese in me but I love rice and noodle recipes. Always heart warming to tuck into a huge bowl of rice.
From 101 Fish and Seafood Dishes
600g new potatoes, scrubbed and cut into chunks
175g asparagus, each piece cut into three
2 tbsp olive oil
2 salmon fillets, skinned and cut into large chunks
100g cherry tomatoes, halved
1 tbsp snipped fresh chives
Cook the potatoes in boiling salted water for 5-8 minutes or until just tender. Just before the potatoes re ready, tip in the asparagus and cook for 1 minute only. Drain well.
Heat the oil into a deep frying pan. Add the potatoes and asparagus, shaking the pan gently so they spread out in one even layer. Cook for 1-2 minutes
Make some gaps in the potatoes and asparagus and tuck in the salmon and tomatoes. Cook with a lid and cook for 1-2 minutes until the salmon is half cooked. Take the lid off and scatter the chives over. Beat the eggs with salt and pepper. then pour over all the ingredients in the pan. Cook and leave for 4-5 minutes for the eggs to cook.
Preheat the grill to high. place the pan under for 3minutes or until the top is golden.
This is definitely one of those one pot dishes where you get everything from protein to vegetables to carbos.