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Posts Tagged ‘cod’

Atascaburras (ajo arriero)

February 5, 2012 1 comment

Hi,

I’m not able to find a good translation for this recipe, it’s name sound very funny in spanish  involving mules on it. It’s a typical recipe from Castilla La Mancha (region at south of Madrid), and it’s supposed to be discovered by some sheppherds trapped in snow, they had those ingredients, mix together and: voilà!

Ingredients:

  • 300 gr potatoes
  • 300 gr cod without spines and without skin
  • Olive oil
  • 3 garlic cloves
  • Nuts

Hi this is a typical recipe from Castilla la mancha, region at south of Madrid. In a pot with water boiling add the potatoes without being peeled. After 15 minutes add the cod without spines and without skin, cook together with potatoes for 10 minutes, and then reserve without throwing away the water. Once the potatoes are cooked they will be easier to peel, just cut a bit with a knive and it will be easy to remove the skin.

Add 3 garlic cloves on a mortar and grind them. Once the garlic is grinded add potatoes and cod on rounds and continue grinding. If the mix is too dense, add water used to boil potatoes and cod.  When all the potatoes and cod have been grinded add olive oil in rounds, and mix well. Add about 100 ml of olive oil. Cod normally will bring enough salt, but taste it and add more if needed.

Add some nuts and it’s ready to serve. Original recipe also includes boiled egg, but I don’t like too much it so I didn’t include. You can eat this recipe with a spoon or spreading it over toasted bread.

Atascaburras (ajo arriero)

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Fisherman’s pie

Ingredients (for 3-4 people):

  • 750 gr fish (without skin and without spines)
  • 1 onion
  • 1 glass white wine.
  • 1 carrot
  • 1 egg
  • 350-400 gr potatoes
  • Some thyme and rosemary
  • Cheese to grate (parmegiano, grana padano, old amsterdam …)

Start chopping one onion. I used cod and salmon but you can use any other fish, without spines and without skin, even use some prawns.

Peel the potatoes, cut in regular pieces and add to a pot with boling water with a bit of salt. Cook them for about 15 minutes until the are soft.

Add olive oil to a pan, when the oil is hot add chopped onion a bit of salt and move it. Add one graten carrot, and cotinue moving frequently.

When carrot and onion are well cooked, add some thyme and rosemary, the fish cut in not too small pieces, and a glass of white wine. Crush the fish with a wooden spoon and maintain cooking and moving until the wine is evaporated.

Add some salt and an egg to the already stained potatoes. Crush and mix them with a fork to form a puree.

Add the fish in an oven recipient. Over the fish distribute uniformly the puree. Grate cheese over the puree (you can use parmigiano, grana padano, old amsterdam or your favourite one).

Make some holes with a fork and put in the oven at 350º F (180º C) for 20 minutes and finally 5 minutes on the gratin position.

Fisherman's pie

Puff pastry cod

This is a very simple recipe, you only need 3 ingredients and stetically its nice 🙂

Ingredients (for 2 people):

  • Cod (about 400 gr)
  • 3 garlic cloves
  • 1 sheet of puff pastry

We will start removing the cod’s skin, then cutting it in strips, and be sure to remove spines.

On a pan with hot oil we will throw 3 garlic cloves cut in half. When garlic gets golden, put the cod in the pan. Add salt and pepper, and maintain in the fire about 8 minutes, stiring it frequently.

Put the cod on a mortar and grind it with the pestle.

Distribute flour on a surface. Place a sheet of puff pastry above the flour and cut the sheet in two. Place the cod in the half part of each sheet and then fold the sheets.

Put the sheets on a oven tray and the seal them using a fork.Make 2 or 3 perforation with a knife in the pastry. Now cook them at the oven for about twenty minutes at 350ºF (180º C).

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