Ingredients (serves 8):
1.8 kg mullet
1 conger into 4 slices
10 small crabs
1.3 kg scorpion fish
1.3 kg monkfish
1.3 kg red gurnard fish
1.3 kg Saint-Pierre fish
900 g tomatoes, cut into 4 pieces
4 onions, sliced
2 garlic cloves, chopped
2 tbsp of concentrate tomato sauce
Bouquet of herbs: dill (2 sprigs) laurel (1 leaf), parsley (1 bit) orange peel
Salt and pepper
2 tsp of saffron
In a large pot or saucepan, start cooking the onions with olive oil and garlic over low heat. Then add the tomatoes and the concentrated tomato, turn up the gas to a medium flame. Pour 3 liters of water, the bouquet of herbs, the orange peel and the cleaned pieces of fish (Rouget, Congress, other small fish and crabs). Add salt and pepper. Cook uncovered over medium heat for 20 to 25 minutes.
Remove the bouquet of herbs and the orange peel. Taste and if necessary add more salt and pepper.
Add the Saint-Pierre fish and Monkfish, plus the saffron. Add, if it’s necessary more water to completely cover the fish. Boil for 10 minutes. Add Grondin fish the and scorpion fish. Allow some more boiling for 6 minutes.
Service: Remove the big fish and present them in a serving dish. Add salt and pepper to taste. Prepare the bread slices. Bouillabaisse spread on bread. Traditionally, Bouillabaisse is served with rouille, a kind of mayonnaise with garlic and olive oil.
Suggested wine: Rosé Cotes de Provence, Alsace Riesling, red Beaujolais (Vin de France).
Translation by / Traduction par: Carlos Mirasierras
Puffy Cod Fritters- Accras de morue
500 g salt cod
200 g potatoes, unpeeled
2 tbsp. milk
60 ml olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
30 g flour
2 eggs (yellow and white apart)
1 tbsp. finely chopped fresh parsley
vegetable oil for frying
Soak the cod in cold water for 24 hours , renewing the water at least 3 times.
Cook the potatoes in boiling water for 20 minutes, until tender, and drain.
When they have cooled down , peel and mash. Add in the milk and 2 tbsp of olive oil.
Drain the cod, cut into small pieces and place in a saucepan. Cover with cold water, bring to a boil over high heat, then simmer over low heat for 10 minutes. Let it cool, and remove the skin and any bones and flake the flesh with a fork. Heat remaining oil in a pan and fry the onion over medium heat for 5 minutes. Add the garlic and cook 1 min. Remove from heat . Mix the potatoes and the cod, add onion and garlic, flour, the egg yolks and the parsley. Add some freshly ground pepper. Beat the egg whites until stiff, and fold them into the preparation.
Pour vegetable oil in a skillet, up to a third of its height and heat to 190ºC. Take a few tablespoons of paste and fry for 2 minutes until the it becomes puffy and golden.
The place on absorbent paper to remove excess fat and serve paper.
Skate with capers and butter – Raie aux câpres et beurre
4 skate wings (about 200 g each)
12 new potatoes
2 tbsp white vinegar
1 tbsp vinegar
80 g salted butter
3 tbsp capers
Brush and wash the skin potatoes, dip them in water with coarse salt. Bring to a boil and simmer until a knife can easily penetrate the flesh. Peel and keep warm. Cut the lemon into 4 wedges.
Place the skate wings under running water and rub gently until they are not viscous.
Fill a large pot with cold salted water, and place in it the skate wings. Add in some white vinegar and bring to a boil. At the onset of the boil, remove the pot from the heat keeping the fish for some 5-6 minutes in the hot water.
Use a slotted spoon to scoop out the skate wings. Remove the skin carefully and keep the skate flesh warm.
Place the butter in a saucepan, melt over a medium heat. Monitor the cooking: when it takes on a hazelnut color (and a smell resembling that of hazelnut ), remove from the heat. Add the wine vinegar and the capers, drained. Stir and season. On warm plates, place the skate wings and potatoes, together with the brown butter .
Sprinkle the capers all over the preparation, and add the lemon wedges. Serve immediately .
Fisherman’s Platter – Assiette du pêcheur
300 g fish: monkfish, gurnard, conger eel, turbot, old
Some mussels and clams
2 tbsp olive oil
2 ripe tomatoes
1 tsp tomato paste
Once the fish have been trimmed, beheaded, peeled, and washed, drain well and cut into 3-cm-thick pieces. Reserve in a pan with mussels and prawns in a single layer .
But before, heat the olive oil in the pan and throw in the finely chopped onions, bouquet garni, tomatoes, peeled, seeded and cut into pieces and the tomato paste.
Let it all sweat over a high heat, covered for 5 minutes then add, then add the fish pieces with boiling water (so that the boil point is instantaneous ), add salt, pepper and a little cayenne .
Cook and boil, covered, for 8 to 10 min, this will thicken the sauce thanks to the tomato paste and the olive oil.
Serve after correcting the seasoning, accompanied by slices of toasted baguettes rubbed with garlic.
Sea Bass baked with lemon, onions, and tomatoes – Bar au four citron oignons et tomates
Ingredients for 6 people:
1 bass, gutted
2 bunches spring onions
1 tbsp fennel seeds
2 bay leaves
2 sprigs of thyme
10 cl white wine
Salt and pepper
Wash the tomatoes, remove the stems and cut them into quarters. Peel and chop the onions. Carefully wash the lemons and cut into thin wedges.
Lightly oil a baking dish, and place the lemon wedges and slices of tomato and onions on it. Put the bay leaves and thyme sprigs inside the bar and place the fish in the dish, on the vegetables. Salt and pepper. Sprinkle the fennel seeds and some olive oil on the fish. Then pour in the white wine into the dish and bake for 30 minutes. Serve immediately.
Cod au gratin with mayonnaise – Cabillaud gratiné à la mayonnaise
4 cod loins
½ garlic clove
2 tbsp mayonnaise
Few sprigs of parsley
Cut the parsley finely. Crush the garlic with the side of a knife, then chop finely.
In a bowl, mix the parsley, the garlic, and the mayonnaise. Use this mixture to paiont the cod pieces and bake for 12-15 minutes at 180ºC-356ºF (preheated oven).
Panga fillets in foil– Filets de panga en papillote
4 fillets Panga (catfish)
Parsley and garlic cloves
1 can of semi-thick cream,
Blend of five peppercorns
4 aluminum sheets
Preheat the oven to 210ºC-410ºF.
2 Prepare the aluminum to receive ingredients twists.
Place in each packet a-half tomato, diced, a Panga fillet rolled up, a little lemon juice on the piece of fish.
Cover with cream, salt, a turn of the pepper mill (5 peppercorn blend), and parsley.
Close the aluminum parcels and bake for 20 minutes at the temperature mentioned above.
It is important that the panga fillets are set on a small “bed” of vegetables, it prevents them from drying out! The cream is there for that very same reason.
You can mix the vegetables according to your own taste and as a kind of ratatouille.
Zucchini stuffed with salmon and goat cheese – Courgettes farcies au saumon et chèvre chaud
420 g salmon cut into fillets or into chunks
150 g goat cheese spread
Cut the zucchini into pieces of about 7 cm each.
Make a hole on each piece, leaving the bottoms intact.
Prepare the filling:
Debone the salmon. Heat a little olive oil in a pan and cook the salmon for about 5 minutes. When cooked, remove and discard the skin of the salmon and then add the goat cheese, basil, salt and pepper. Coarsely mash all a fork and remove from heat.
Arrange the zucchini pieces in a baking dish, then stuff them with the salmon and goat cheese preparation. Cut slice of zucchini to cover each hole. Pour a drizzle of olive oil and bake at 240ºC-460ºF for 45 minutes.
Arrange on plates. Add rice and carrots as a garnish.
Prawns flambéd with whisky – Gambas flambées au whisky
32 fresh or frozen prawns
1 tbsp oil
4 tbsp parsley
2 garlic cloves
1/2 glass whiskey
3 tbsp heavy cream
Salt and pepper
Peel the prawns, leaving the tail. In a wok, melt the butter with a little oil. Throw in the prawns with some salt. Add the garlic cut into very small pieces. Let it all take ona brown color, then add the parsley. Then flambé with the whiskey. add some pepper, the cream, and wait until a first boil.
Red mullet with white Pineau des Charentes – Filets de rougets au Pineau blanc des Charentes
Ingredients for 3 servings:
Potatoes (for 3 people)
4 large tbsp cream
1 small glass white Pineau des Charentes
12-15 fillets red mullet.
Cook the potatoes in salted water with a bay leaf to add some flavor.
Meanwhile, cook the mullet fillets in a pan with a sunflower oil net. Salt and pepper.
Drain the potatoes cut them into medium-thick slices and serve on plates, in 3-4 pieces per person, and top each potato piece with a fillet of red mullet.
Deglaze the pan with the glass of white Pineau. Add the cream. The resulting sauce will take on a red color from the fish fried before.
Pour the sauce on the red-mullet fillets, sprinkle with chopped parsley.
You should get a very nice presentation in red / orange due to the fish and the cream, yellow for the potatoes and green for the parsley.
Hake fillet with roasted tomatoes – Dos de merlu aux tomates rôties
6 hake loins
3 tbsp olive oil
6 bay leaves
A few garlic cloves
Some roasted tomatoes
1.5 kg Roma tomatoes
10 cl olive oil
4 tsp of sugar
Salt and pepper
Oven roasted tomatoes:
Make a cross with a knife on the base of each tomato, and plunge them for about 10 seconds in boiling water. Drain, and rinse under cold water to soften the skin. Cut into halves lengthwise. Reserve on absorbent paper. Preheat the oven to 120ºC-248ºF. Pour the olive oil in a nonstick baking sheet, add the finely chopped garlic. Arrange tomatoes side by side; add some salt , pepper and sugar . Bake for about 4 hours, the tomatoes should be dried but not toasted.
In a nonstick skillet heat 3 tbsp of olive oil, and fry in it the fish fillets. Place a bay leaf on each piece of fish. Add salt and 2 tbsp of lemon juice and the garlic cut into 4 pieces. Cook for ten minutes, turning halfway through the cooking.
Add half tomatoes still warm on the plates. Place a fish fillet on each tomato piece. Drizzle with a little of the cooking juices of the fish. Serve immediately .
Fish stew with fennel – Pot au feu de poisson au fenouil
Ingredients for 2 servings:
2 pieces of firm fish (tuna loins, cod loin, etc. … cod firmness is limited). If the fish is frozen, defrost it first.
2-4 potatoes, depending on their size, with firm flesh
1 or 2 fennel bulbs
1 or 2 carrots, depending on their size, that is, stew vegetables
Some fish broth
First prepare the onion, leek and carrot, and the rest of vegetables once they have been prepared for being cooked —cut into smaller sizes if they’re too big in order to ensure an even cooking — by placing them in a large pot. Cover with boiling fish broth and simmer for about 20 minutes. Check the cooking point of vegetables with the tip of a knife, cook if necessary.
Next, add in the fish pieces in the broth; cover and wait for 4 minutes, or a little longer (6-8 min) if the fish pieces are thicker; or 8 to 10 min for cod loins, which are particularly thicker.
Rolled smoked salmon – Roulé de saumon fumé
1 slice loaf bread
Cream cheese (2 tbsp)
1 slice smoked salmon
1 small piece cucumber
Some chopped chives
Cut the cucumber in half and lengthwise, remove seeds and grate it with a big-hole grater. Add the cucumber and cream cheese and pepper.
Flatten the slice of bread with a rolling pin. Spread the bread with a good layer of this mixture of fresh cheese and cucumber. Place the slice of smoked salmon on bread.
Roll up slice of bread. Place the chopped chives on a plate and roll on them the sandwich. Cut into 2 cm pieces and serve.
Terrine of salmon and crab asparagus mousse – Terrine de saumon, crabe et mousse d’asperges
6 large slices salmon
100 g asparagus
100 g flaked crab
10 cl liquid cream
2 sheets gelatin
salt and pepper
Heat the cream and add the gelatin, previously soaked in cold water for 5 minutes. Mix and set aside.
Mix the asparagus, salt and pepper and add it all to the cream.
Line the inside wall of 6 molds with plastic wrap, and place the salmon on the bottom of each mold, next the flaked crab, up to half the height, and finish filling with some cream of asparagus.
Cut the tomato into thin slices and have one on each mold.
Cover with cling film and place in the fridge at least for 2 hours; it can easily be prepared the day before.
Turbot fillets creamy wine Meursault – Filets de turbot crémeux au vin de Meursault
800 g turbot fillets
15 cl fish stock
35 g butter
135 g mushrooms
20 cl Meursault wine
1 egg yolk
10 cl cream
salt and pepper
Preheat oven to 200ºC-392ºF.
Chop the shallots and mushrooms, place them in the bottom of a buttered baking dish. Next, place the fish fillets seasoned with salt and pepper and pour on them the wine.
Cover with foil and bake for 15 minutes.
When the fish is cooked, keep it in a warm place, but pour the juices into a saucepan together with the fish stock. Let it get warm and add the diced butter, and the mixture made with the egg yolk and the cream.
Let thicken over a low heat.
Arrange the fish in the cream and heat a few minutes.
Grilled shrimp marinated in mustard – Plancha de crevettes marinées à la moutarde
25 large fresh prawns
2 tsp of dried granulated garlic
4 tbsp olive oil
6 basil leaves
4 tbsp mustard
The juice two limes
2 pinches of piment d’ Espelette (it can be substituted for paprika)
Prepare a good marinade by mixing 4 tbsp of olive oil, the dried garlic, 4 tbsp of Mustard Amora, chopped basil and the lime juice.
Peel the shrimp, leaving the tail end to facilitate their picking-up, and marinate in the fridge at least for three hours.
Let them drain, place on a hot plate, and cook for one minute on each side; next, sprinkle some Espelette pepper, or paprika, salt, and serve immediately.
What are the moules marinières?
These are fresh mussels cooked in white wine with herbs and parsley. It seems that the recipe comes from Belgium. But Britons claim they were the first to cook the mussels!
2 kg mussels, fresh
50 cl dry white wine
1 onion, finely chopped
Few sprigs of parsley
Herbs: 1/4 c. to c. thyme, 1/6 c. to c. pepper, 1/2 bay leaf
Rinse the mussels under running water for 10 minutes. Pour the wine together with the onion, parsley and herbs in a casserole, and boil for 3 minutes. Add the mussels, cover, and boil over a high heat for 5 minutes. Stir once or twice to bring the mussels from the bottom up to the top. Turn the gas off and sprinkle the mussels with chopped parsley when you see the shells open. Discard unopened mussels.
Service: In soup plates. With bread and butter.
Suggested wine: Dry white wine such as Muscadet, young Riesling, White Bordeaux (Vin de France).
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