Mexunxe de bonito (Galician Tuna with Red Peppers and Onion)

Mexunxe (pronounced meshunshe) de bonito is the most popular and traditional filling of Empanada Gallega (Galician turnover). I love it so much that when I can’t be bothered to make the actual dish it was invented for, I just make the filling and eat it with some nice crusty Galician bread. It ends up tasting more of the less the same, albeit completely different.

It is best served cold but feel free to warm up if that is what your heart desires; there is no right or wrong way!

Ingredients

1 onion, halved and sliced

1 red pepper, cut into strips

2 tomatoes, grated

2 small tins tuna (80g each)

1 tsp pimenton

Pinch salt

Pinch sugar

Method

1 Fry the onion in olive oil and add a pinch of salt.

2 Add the peppers and fry for 1 minute.

Mexunxe de bonito1

3 Make a well in the centre and add the pimenton for a few seconds before adding the tomato and sugar. Fry on a low heat for 10-15 minutes. Halfway cooking add some water to keep the mixture moist.

4 Once the mixture is nicely cooked add the tuna and cook for circa 5 minutes. If the mixture is too dry add some water to loosen it up slightly.

Mexunxe de bonito2

5 Leave it to cool completely and enjoy with bread.

Mexunxe de bonito

 

Asian – Style Steamed Seabass

I know a lot of people like to eat their fish in fillets without evidence that it did once have bones and a head but I prefer eating fish whole. You could make this recipe with fillets but for those who are not squeamish, I’d definitely recommend using the whole fish.

I normally eat seabass mediterranean style with lots of garlic, parsley and lemon but I wanted to shake things up today and have been in an Asian mood. Thus this seabass was born. Hope you enjoy as much as I did.

I wanted to use my Thai-stacked steamer for this recipe but the fish was so massive that it didn’t fit so I had to settle for using a baking tray and covering it with aluminium foil instead.

Ingredients

1 whole seabass, gutted and scaled

5cm piece ginger, cut into strips

1 – 2 spring onions, cut lengthwise into strips

1 red chilli

1 Tbsp ajo y perejil (or sliced garlic)

1 Tbsp sesame oil

2 Tbsp light soy sauce

1 Tbsp dark soy sauce

1 tsp Chinese 5 Spice

2 Tbsp Shaoxing Rice Wine

Dried shiitake mushrooms, rehydrated in cold water

Shiitake Dashi (water from rehydrating the shiitake mushrooms)

Garnish:

1/2 spring onion, cut lenghwise into stips

1cm fresh ginger, cut lenghwise into stips

1/2 red chilli, cut lenghwise into stips

Method

1 Place the whole fish on a bed of ginger and spring onions to prevent it from sticking to the bottom of the baking tray and also to give it that all important fragrance. Make incisions all along the fish and then massage on some ajo y perejil into all the nooks and crannies.

2 Dress ginger, red chilli and spring onions with garlic, sesame oil, light soy sauce, dark soy sauce, Chinese 5 spice and Shaoxing rice wine. Insert this mixture into the incisions and then pour over the sauce. Throw in some shiitake mushrooms into the pan and top with shiitake dashi to allow steam to be created inside the tray.

DSC04719_Fotor_Collage1

3 Cover with aluminium foil and steam in the oven for 10 – 15 mins, depending on the size of the fish. To check if it is ready make sure the skin and flesh pull away easily from the bone.

4 Garnish with fresh ginger, chilli and spring onions.

DSC04736

Serve with Shiitake and Wakame Rice

Caldereta de bacalao fresco y gambas (Cod and Prawn Caldereta)

This traditional Spanish fish stew uses two techniques that you may be unfamiliar with: “majado” and chascar”.

The “majado” is a paste, most commonly consisting of fried bread, almonds and garlic, which is pounded in a pestle and mortar. Apart from flavour it also helps to thicken up the stew. This majado is also good in meat & poultry stews especially if the liver is also pounded into the majado.

“Chascar” is a technique whereby a potato is cut in a way that helps it to release its starch during the cooking process. To chascar you need to hold the whole potato in your hand and start to cut a chunk but stop a little bit before you get to the end. At this point you can use the knife as a lever to rip off the potato chunk towards you. This means that the potato will have an uneven surface, which apparently aids the potato to release more starch during the cooking process and by consequence will thicken the stew. I don’t know if scientifically this makes any sense but this is how my mother and her mother and countless other generations have typically cut potatoes for stews, and so I follow suit. To see how to chascar follow this link. Alternatively, you can just cut the potato however you prefer .

Ingredients

Fish stock:

Cod head and/or other fish scraps

Prawn shells

3 cloves

2 bay leaves

½ onion

Majado:

Olive oil

1 bread slice, crusts removed

2 garlic cloves

5 almonds

1-2 Tbsp. fish stock

Caldereta:

2 ripe tomatoes, grated

1 tsp. sweet pimenton (or paprika)

3 dried cayenne chillies

2 garlic cloves, sliced

3 potatoes, chascadas or cut into chunks

1 bunch of fresh parsley, coarsely chopped

4 slices cod

A few peeled prawns

Method

Make a stock with the cod head and other fish scraps, cloves, bay leaves and ½ an onion. Bring to the boil, skim off the impurities and then simmer for 10 minutes. Sieve and reserve.

Make the majado by toasting the almonds in a dry frying pan and then frying the bread in oil until toasted. Transfer to a pestle and mortar along with the garlic and pound into a paste. Add a bit of the previously made fish stock and combine well. Set aside.

1 Fry garlic and chillies. Add the pimenton and quickly add the grated tomatoes so that the pimenton doesn’t burn. Fry for 2-3 minutes.

2 Add the stock and majado and simmer on low for 10 minutes.

3 Add the potatoes (chascadas or not) and cook for a further 10 minutes.

4 Add the fish and cook for 5 minutes.

5 Add the prawns and cook for 3-4 minutes.

6 Remove from the heat, add the fresh parsley, cover and let it rest for 5-minutes.

DSC00776

Sepia con patatas (Baked Cuttlefish with Potatoes)

In the UK, squid is very popular but I have hardly ever seen its relative the cuttlefish, except for in my mother’s kitchen, on many menus. The cuttlefish itself is an amazing creature known as the “chameleon of the sea” because of its impressive camouflage capabilities. This doesn’t mean however that I do not enjoy eating it…

 

Ingredients

3 potatoes, unpeeled and sliced into rounds

1 medium cuttlefish, cleaned and cut into chunks

1 onion, cut into half moons

5 cloves of garlic, whole

2 Tbsp. Ajo y perejil

2 Tbsp. sweet pimenton (or paprika)

4 tsp. chilli powder

4 tsp. mixed herbs

2 tsp. Thyme

Salt and pepper, to taste

A good glug of olive oil

½ lemon, juice

1 glass white wine

1 small glass water

Method

1 Marinade the cuttlefish chunks with the ajo y perejil marinade, pimenton, thyme, chilli, mixed herbs, salt and pepper. Set aside.

3 Place potato slices on the bottom of an ovenproof dish and add salt, pepper, pimenton, chilli, thyme and mixed herbs. Drizzle with olive oil and coat well. 

4 Add the cuttlefish on top of the potatoes and drizzle with olive oil and lemon juice. Add a glass of white wine and a small glass of water.

DSC01658_Fotor_Fotor_Collage

5 Bake in a hot oven for 30 minutes.

DSC01674_Fotor

Bacalao al horno con pimientos (Baked Salt Cod with Peppers)

Back in the days I remember going to one of my parent’s friend’s house who used to make the best salt cod I had ever had. It was so good that my mum adopted the recipe and still makes it in the same way on special occasions. The original chef in question was a woman named Martina from Tenerife, so kudos to her.

I never managed to get the recipe off Martina and I think she refused to give it to my mother. This is my own interpretation of her dish and if I do say so myself, I think it does it more than justice.

The potatoes should be chascadas but if you can’t get the hang of it you can just cut them into whichever chunks you prefer. To learn this technique look under chascar on the Tips and Technique Page

Ingredients

4 potatoes, chascadas or cut into chunks

8 pieces of salt cod, desalted*

1 onion, half moon slices

1 red pepper, cut into strips

2 ripe tomatoes, grated

2 tsp. sweet pimenton (or paprika)

1 tin of pitted green olives

1 glass white wine

Method

1 Boil potatoes for 10 minutes

2 In a pot, fry half the amount of onions until translucent, add the pimenton and then quicky add the tomato.

3 Add half amount of the red pepper and a glass of wine. Leave for 5 minutes.

4 Preheat oven to high.

5 When the potatoes are done, add them to the sauce along with a bit of the water from boiling the potatoes. Season and cook for 5 minutes.

6 Meanwhile, prepare an ovenproof dish and layer the bottom with the rest of the onion and pepper. Place the cod filets on top and scatter with olives.

7 When the sauce is finished, pour over the fish and bake for 15 minutes.

Tip: Depending on the saltiness of the salt cod you may or may not need to add any extra salt to the dish.

Bacalao al horno

* You need to desalt the cod well in advance, at least 48 – 72 hours depending on the thickness. First you need to wash the fillets under running water to remove the visible salt and then soak them in water for the required time. Remember to change the water every 12 hours.

Fideuà de bacallà i ceba (Salt Cod & Onion Fideua)

My initial intention was to make a traditional paella eaten during lent but when I was about to add the rice to the paella pan, I realised I didn’t have any. I did, however have some fideua pasta so I improvised and made this traditional paella into a fideua instead.

I can imagine Valencian purists having a field day with me and trying to tell me how I have messed up their precious cuisine but frankly I really don’t care. I think it is important to experiment with food especially if the end result is finger licking good.

I’d say that Fideua is the pasta version of paella and outside of the Valencian Community it is not as well known. It was first created in Gandia, a coastal town in Valencia.

It pairs perfectly with ajoaceite

Ingredients

5 pieces of salt cod, desalted*

2 bay leaves

1 onion, half moon slices

2 garlic cloves, smashed

1 large ripe tomato, grated

1 tsp. sweet pimenton (or paprika)

Few strands of saffron**

Fideua pasta***

Method

1 Make a stock with the salt cod, bay leaves and garlic. When it comes to a boil, skim off the impurities and simmer on low for 10 minutes. When time is up, strain the stock and remove the cod. Flake the cod and reserve.

2 In a paella pan fry the onion until translucent. Make a well in the centre and fry the pimenton for a few seconds before quickly adding the tomato to prevent the pimenton from burning. Fry for 1 – 2 minutes.

3 Add the fish stock and saffron to the paella pan along with the flaked fish. Add the stock and extra water if needed just above the two nails on either side of the paella dish.

4 When the stock has reduced to just below the nails add the fideua pasta. To add the pasta, it is best to sprinkle it in a line spanning the width of the pan and then distributing it with a spatula. Simmer on low for 8 minutes or until the pasta has soaked up most of the water and the pasta is al dente.

4 Take the pan off the flame, cover with a kitchen towel and let it rest for 5 minutes before serving.

Suggestion: If you can get your hands on paella rice, you can make the intended paella instead. Instead of adding pasta, add the rice and cook for 20 minutes.

Fideuà de bacallà i ceba

* You need to desalt the cod well in advance, at least 48 – 72 hours depending on the thickness. First you need to wash the fillets under running water to remove the visible salt and then soak them in water for the required time. Remember to change the water every 12 hours.

** To prepare the saffron: dry roast the strands in a frying pan for a few seconds, crush with a pestle and mortar and then dilute in warm stock.

*** Fideua pasta comes in varying thicknesses. If you can’t find fideua pasta in your country of residence you could substitute for vermicelli noodles.

Koirat as-sardin كويرات السردين (Sardine Balls in a Tomato Sauce)

كويرات السردين من الصويرة و برغل

These sardine balls, most likely of Jewish origin, are popular in Essaouira, Morocco.

Ingredients

5 sardine fillets, de-boned

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. sweet pimenton (or paprika)

2 tsp. cumin powder

3 garlic cloves, minced

Parsley, chopped

Preserved lemons, outer rind thoroughly washed

Salt and pepper

4 tomatoes, grated

1 tsp. sugar

Method

1 Blitz the sardines and then mix in the turmeric, chilli, pimenton, cumin, garlic, parsley and preserved lemons. Add salt and pepper to taste. Form the mixture into small walnut-sized balls and set aside. TIP: wet hands with cold water to prevent the mixture from sticking to your hands.

2 Fry the grated tomatoes for 5 minutes. Blend to make a semi-smooth sauce. Add salt, pepper and sugar to taste.

3 Add the balls to the sauce and add a bit of water to cover them slightly.

4 Cook on a low heat for 10 – 15 minutes.

Serve with bulgur

كويرات السردين من الصويرة