Tag: Fish Recipe

Legendary Dishes | Chaudrée Saintongeaise (chowder of Saintonge)

FRANCE

This chowder is different because the fish is cooked in a langoustine bisque. Some versions use a fish stock but the bisque gives it a distinct flavour. We combined hake and mackerel, and added the stock from the mackerel heads and bones to get a concentrated flavour.

  • 1.5 kg assorted fish (from cuttlefish, gurnard, hake, mackerel, red mullet, skate), cut into equal-sized pieces, marinated in fish sauce for several hours)
  • 1.5 litres langoustine bisque
  • 1.5 kg potatoes, cut into 1 cm dice
  • 150 g onions, chopped small
  • 100 ml cognac
  • 45 ml fish sauce
  • 30 ml olive oil
  • 2 garlic cloves, crushed

Cook the potatoes. Sauté the garlic and onions in the oil over a medium heat for ten minutes. Bring the bisque to the boil. Deglaze garlic and onions with cognac, pour into the bisque pot. Add the fish and cook at a high heat for 5 minutes. Add the potatoes, cook for a few minutes, then serve.


Legendary Dishes | Paella del Delta de I‘Ebre (rice with beans, chicken, prawns, squid)

SPAIN

Made with the medium grain rice of the Ebro Delta, this is the traditional version of this famous dish, made with a mixture of field, fish and fowl (and sometimes forest). Clams and mussels are additional ingredients. Rabbit also features in some versions.

  • 1.2 litres chicken stock
  • 500 ml fish stock
  • 500 g paella rice
  • 300 g red pepper, oven roasted, skins removed, chopped
  • 2 chicken legs and thighs
  • 200 g squid, chopped small
  • 180 g prawns
  • 150 g mussels, cooked
  • 120 ml olive oil
  • 100 g green beans
  • 100 g onions, chopped
  • 75 g tomato sauce
  • 6 garlic cloves, chopped
  • 2 tsp hot paprika
  • 2 tsp smoked paprika
  • Saffron, several large pinches
  • Salt, large pinch

In a hot frying pan with half the oil brown the chicken pieces or use pieces from a roast chicken. Remove and keep warm.

In a very large wide pan sauté the onions and garlic in remaining oil, add the tomato sauce, beans, peppers and paprika. Reduce heat, stir and cook for 10 minutes.

Add rice and coat in the mixture. Pour all of the fish stock and half the chicken stock into the pan, season and simmer for 10 minutes.

Stir in the saffron, add the chicken and half of the remaining chicken stock.

When the rice is still al dente add the mussels and prawns. Cook gently, until the prawns have turned pale red and the mussels are heated through.

Test rice, add a little more liquid if necessary. Cover and leave to rest for five minutes.


Indigenous Ingredients

Garlic
Mussel
Olive Oil
Onion
Paprika
Red Pepper
Rice
Squid
Tomato

Legendary Dishes | Al Sayadiyah صيادية (fish with rice, onions, almonds, pine nuts and saffron)

ARABIA EGYPT LEVANT SYRIA

This simple spiced fish and rice dish has no single method. From Lebanon to Yemen the story is different. Only the fish and rice are constant, all the supplementary ingredients including the spices are subject to regional and personal choices and changes. Almonds and pine nuts are optional and turmeric can replace saffron. Generally the rice should be coloured with carmelised onions. The fish can be baked, fried or grilled.

Typical sayadiyeh seasonings and spices include a combination from allspice, black pepper, chilli, cinnamon, clove, coriander, cumin, garlic, ginger, onion, turmeric, saffron and salt.

The commercial packet spice mixture includes cornstarch and sugar.

Our sources are old cookbooks and here and here.

  • 1 fish head + 1.5 litres water for 800 ml fish stock
  • 1.2 kg onions, sliced thick and thin
  • 800 g fish fillets
  • 300 g basmati / long grain rice, soaked in warm water for 30 minutes before cooking, drained
  • 90 ml olive oil
  • 30 g almonds, dry roasted
  • 30 g pine nuts, dry roasted
  • 3 garlic cloves, mashed (optional)
  • 1 tbsp sayadiyeh ground spices
  • 1 tbsp saffron / turmeric, tip of knife
  • 1 tsp fresh ginger

Pour 5 tablespoons of oil into a large deep frying pan over a high heat. Before the oil begins to smoke add half of the onions. Fry and stir for a couple of minutes. Cover, turn heat to lowest setting and leave to cook for 5 minutes. Add remaining onions, increase heat to high, fry and stir. Cover, turn heat to a medium-low setting and cook for 15 minutes. Remove and lid and allow the moisture in the lid to drizzle back into the pan. Increase heat to high, fry and stir for 5 minutes. Turn heat down, cover the pan and allow to cook in the residual heat for 10 minutes until the onions begin to take on a golden-red colour. Remove lid, fry and stir over a medium-low heat until the onions carmelise, about 30 minutes.

During this final phase with the onions, place the fish head in a pot with about one and a half litres of water, cover and cook for 30 minutes.

Stir the garlic (if using), ginger, saffron or turmeric and spices into the onions, fry gently for a few minutes. Add the rice, coat thoroughly in the mixture. Add the fish stock. Using a wooden spoon combine the rice and liquid. Cover, turn heat to lowest setting and leave to cook for 30 minutes.

Grill the fish fillets, flake.

When the rice is cooked, place the flaked fish on top, cover and leave to allow the flavours to mingle for 5 minutes.

Serve sprinkled with pine nuts and almonds.


Al Sayadiyah is among the recipes in the first volume of Around the World in 80 Legendary Dishes.