Mediterranean Vegetable Stew with Stockfish Dumplings

Ingredients

Vegetable Stew
1 red and 1 yellow pepper
5 oz fennel bulb
4 oz carrots
3-1/2 oz celery
1 red onion
3-1/2 oz green courgettes
2-1/2 oz peas (fresh or frozen)
10 cherry tomatoes
1 clove garlic
2 tbsp olive oil
1 red chili
2 tbsp finely chopped herbs (parsley, chives, tarragon)
Approx. 32-48 fl oz vegetable or fish stock
salt and pepper as desired

Stockfish Dumplings

8 oz soaked stockfish (dried cod) without skin or bones
5-6-1/2 fl oz cream
1 egg
4 tsp sherry
1/2 tsp lemon juice
dash of tabasco

Dumpling Cooking Liquid

salted water
2 sprigs thyme
champagne or white wine vinegar

Method

  1. To make the vegetable stew, quarter the peppers and remove the stalks, seeds and white inner membranes.
  2. Trim the fennel and celery, peel the carrots and onions and cut the ends off the courgettes. Cut all the vegetables into approximately 1-1/2 inch strips.
  3. Halve the tomatoes.
  4. Peel and slice the garlic and fry in olive oil. Set aside.
  5. Remove the stalk from the chili and cut the chili into rings, removing the seeds in the process. Put all the vegetables (except the peas, courgettes and tomatoes) into a large pan with the stock and cook until soft.
  6. Add the peas and courgettes 5 minutes, and the tomatoes and chili 2 minutes before the end of the cooking time. Add the garlic and the oil it was fried in, salt, pepper and herbs.
  7. To make the stockfish dumplings, dice the fish and chop roughly in a food processor. Chill the cream and fish separately in the freezing compartment, then puree the fish, at the same time gradually adding the ice-cold cream and the egg, to produce a glossy, compact mixture.
  8. Strain through a fine sieve. Important: stand the bowl containing the dumpling mixture in a bowl of cold water throughout. Season to taste with lemon juice, tabasco and sherry. Shape into dumplings using two spoons and cook very gently in the cooking liquid for 10-12 minutes.
  9. Ladle the stew onto plates and add the stockfish dumplings.

Makes 4 servings.

Source: Mediterranean Cuisine

Advertisements

Berries Macerated in Kirsch with Mint

Ingredients

1 cup raspberries
1 cup blackberries
1 cup blueberries
8 large strawberries, stems removed, sliced lengthwise
1-1/2 tablespoons sugar, or to taste
3 tablespoons kirsch
3 sprigs fresh mint

Method

  1. Combine fruit in a small mixing bowl and toss with sugar and kirsch. Refrigerate until needed, at least one hour, tossing occasionally.
  2. To serve, transfer to a serving bowl and garnish with torn mint leaves.

Makes 4 servings.

Source: Martha Stewart Living

Braised Sea Bass and Cilantro Salsa

Ingredients

6 sea bass fillets, 5 oz each
3/4 cup dry white wine
3/4 cup water
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 bay leaf
1 lb red-skinned potatoes, cut into quarters
2 carrots, cut into 2-inch pieces

Cilantro Salsa

1/4 teaspoon sugar
2 tablespoons lime juice
1/3 cup chopped cilantro (fresh coriander)
1/4 cup canned diced green chilies
1/8 teaspoon chili oil

Method

  1. To make the salsa, in a small bowl, mix the sugar and lime juice until the sugar dissolves. Stir in the cilantro, chilies, and chili oil.
  2. In a large nonstick frying pan, bring the wine, water, chili powder, cayenne, and bay leaf to a boil.
  3. Add the potatoes and carrots. Reduce heat to medium-high, cover, and cook until the vegetables are barely tender, about 20 minutes.
  4. Arrange the fish fillets on top of the vegetables and reduce heat to medium. Cover and cook until the fish is opaque throughout, about 10 minutes. Remove and discard the bay leaf.
  5. To serve, divide the fish and vegetables among individual soup plates. Top each with an equal amount of the salsa.

Makes 6 servings.

Source: Mayo Clinic

Haddock in Sweet and Sour Sauce

Ingredients

1 tbsp minced onion
1 clove garlic, crushed
2 hot chilies, seeded and finely sliced
1 slice fresh ginger root, grated
3 tbsp sherry
4 haddock fillets, weighing about 1 lb in total
1 (7-oz) can tomatoes, drained and strained
1 tbsp tomato paste
a pinch of sugar
finely shredded scallions
tomato slices

Method

  1. For the marinade, mix together in a microwave-safe dish with cover, the onion, garlic, chilies, ginger and sherry. Lay the fish in the marinade and leave for 1 hour, turning occasionally.
  2. Mix together the tomatoes, tomato paste and sugar and pour over the fish. Put on the cover and cook on High in the microwave oven for about 5 minutes, until done, turning once.
  3. Garnished with finely shredded scallions and tomato slices. Serve with cooked rice.

Makes 3 to 4 servings.

Source: Fish and Shellfish Cookbook

French-style Quail with Fresh Figs

Ingredients

8 oven-ready quail (5oz each)
6 firm ripe figs, quartered
l tbsp butter
6 tbsp white Pineau de Charantes or dry sherry
1-1/4 cups chicken stock
1 garlic clove, finely chopped
2-3 thyme sprigs
1 bay leaf
1-1/2 tsp cornflour blended with 1 tbsp water
salt and freshly ground black pepper
green salad, to serve

Method

  1. Season the quail inside and out with salt and pepper. Put a fig quarter in the cavity of each quail and tie the legs with string.
  2. Melt the butter in a deep frying pan or heavy flameproof casserole over a medium-high heat. Add the quail and cook for 5-6 minutes, turning to brown all sides evenly. Cook in batches if necessary.
  3. Add the Pineau de Charantes or sherry and boil for 1 minute, then add the stock, garlic, thyme and bay leaf. Bring to the boil, reduce the heat and simmer gently, covered, for 20 minutes.
  4. Add the remaining fig quarters and continue cooking for a further 5 minutes until the juices run clear when the thigh of a quail is pierced with a knife.
  5. Transfer the quail and figs to a warmed serving dish, cut off the trussing string and cover to keep warm.
  6. Bring the sauce to the boil, then stir in the blended cornflour. Cook gently for 3 minutes, stirring frequently, until the sauce is thickened, then strain into a sauce boat.
  7. Serve the quail and figs with the sauce and a green salad.

Makes 4 servings.

Source: Taste of France