here's three fish recipes for you!-Fish with romesco sauce from...

here's three fish recipes for you!

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Fish with romesco sauce from tarragona in northeastern spain

Grill fish fillets well on one side and only lightly on the other side

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Blend sauce in blender, containing the following:

12 almonds

12 hazelnuts

1 tablespoon of garlic

1 slice stale bread

2 ripe skinned tomatoes

2 capsicums

½ cup virgin olive oil

1/8 to ¼ cup of red wine sherry or distilled vinegar

½ to 2 chilies (optional)

¼ to ½ teaspoon of liquid smoke

Boil sauce for ¼ hour until it like tomato sauce

Thicken a little if desired with cornflour

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Snapper in a packet (en papillote):

Place snappers fillets on an oven tray, covered with baking paper

Cover with a light sprinkling of:

diced tomatoes

diced onion

diced black olives

chopped sage

chopped parsley

orange zest

cappers or capper berries

liquid smoke (optional)

butter

white wine

and grille until cooked or almost cooked

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Fish with white butter sauce (beurre blanc):

Fry the following:

fish fillets

sage

Sauce:

Fry in a 75 to 100 ml of cultured butter:

2 finely diced shallots

Add the following and cook until reduced:

1 cup dry white wine

15 to 50 ml of lemon juice (optional)

A little lemon rind (optional)

50 ml tablespoons cognac

A few drops of liquid smoke (optional)

A little light soy sauce instead of lemon juice (optional)

Add:

30 ml cream

Fish bouillabaisse / french fish stew:

Boil until cooked:

1 litre of campbell’s fish stock

1 litre of water

10 to 15 new potatoes or smallish peeled potatoes (optional)

1 small thinly sliced leek (optional)

1 peeled and finely chopped carrot (optional)

6 peeled tomatoes or one or two cans of tomatoes

1 cup diced celery root or celery (optional)

1 cup dry white wine

½ cup of tomato paste

½ dozen anchovies

Zest of one orange

1 sliced onion

4 garlic cloves

A little coriander to taste

A little parsley to taste

A little tarragon to taste

10 saffron threads

2 teabags of herbs

½ teaspoon of liquid smoke (optional)

a little soy sauce (optional)

When cooked lightly poach the following seafood:

¼ to 1/3 kg white fish

¼ to 1/3 kg salmon

150 gm of smallish shrimps