Unicorn (Unicorn@Indenial.com)
Thu, 14 Oct 1999 10:39:14 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another true food funny, this one from reader Pam Owens:
When my daughter was about three years old, we attended a church where
families received communion together. One Sunday morning I asked her
if she wanted to go up for communion with me, and she said, "Yes," so
we did. On the way home, she said to me, "I didn't like that bread up
there. I don't want to go up there again." I said that was fine, and
that she didn't have to. The following Sunday on the way to church,
she reminded me again, and I told her again that it was fine if she
didn't want to go up for communion. The minister's sermon that day
was about Saul on the road to Damascus. He explained that this area
was in a part of the world that we now know as Turkey. With that, my
daughter turned to me and said, "Are they having turkey up there this
week? I'll go up if they're having turkey!"
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I admit that I don't feature enough fish recipes here. This is an
attempt to right that wrong. This dish from the Northwestern corner
of Spain is as tasty a method for preparing fish as you'll find
anywhere.
Galician Steamed Fish with Tomato Sauce
2 lbs (1 Kg) firm, white fish fillets,
such as haddock, halibut, or cod
1 onion, peeled and quartered
1 bay leaf
8 to 12 whole black peppercorns
2 Tbs (30 ml) olive oil
3 cloves garlic, minced
1 medium onion, peeled and chopped
4 to 6 medium tomatoes, peeled, seeded,
and chopped
1/4 cup (60 ml) white wine
3 Tbs (45 ml) capers
1 Tbs (15 ml) chopped chives
1 tsp (5 ml) paprika
Cayenne pepper to taste
White wine or sherry vinegar
Place the fish, quartered onion, bay leaf, and peppercorns on a piece
of aluminum foil that has been lightly coated with a few drops of
olive oil. Fold the foil over the fish and crimp the edges tightly.
Place in a steamer and cook until the fish is firm, 15 to 20 minutes.
Heat the oil in a large skillet over moderate heat and saute the
garlic and onion until tender but not brown. Add the tomatoes, wine,
capers, chives, paprika, and cayenne. Simmer uncovered for 20
minutes. Place the fish on a serving platter or individual serving
plates and spoon the sauce on top. Serve vinegar at the table for
diners to serve themselves. Serves 4 to 6.
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