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The Lord Pla in book "that heme menjat" devotes a chapter to this dish enterito. It explains brilliantly as the flavors combine each of these two ingredients that are also and I quote "a questionable menys primaverals dels plats" (one of the spring plates unless questionable) because the eels better quality, larger and therefore more usable more easily found on the market at the beginning of spring begin to appear just as the first peas of the season and both uniting its lightness makes a sublime dish.
Knowing this, how did you face when I was in my neighborhood market, not the Boqueria not in my neighborhood, not much variety there is usually the same day I saw nothing that had eel and peas? How would not buy these two and trying to cook the dish so much praised by Mr. Pla? If he could not, could not.

So I bought the "peas" of Congre actually is an ugly fish (thats what I say) and slippery (llefiscós "as say the sr. Pla) but cheap, about € 4 a kilo, that if you've got to carry this whole and weighed my 3 Kg. and a half after buying 1 kg of fresh peas I went home so happy and the next day (was Sat Saturday, I have explained my problems with the Saturday) I got to work.

First with the head, spine and vegetables always, already explained by here prepared a broth. I selected the pieces of eel that seemed most suitable, large, whole, with minimal potential thorns. about half a kilo of fish and a 400 gr of peas, oil, flour, parsley, 3 cloves of garlic and chopped onion. first thing I did was boil the peas were a bit "gordicos" and believed it more appropriate, only a couple of minutes, to soften a bit. Done this, put the clay pot to brown the onion, I added half cooked peas. When the onions have begun to color, I added the flour and a little mixing sofreí well. Later I added the fish stock and put the eel, and salt on top. I let it cook for about 10 minutes, checking that no pegase. While the chopper chop garlic with the parsley and added it to the pan, correct for salt and immediately put in oven at medium heat for 5 minutes and then a couple of minutes with the grill. And now. Nothing could be simpler! Rico, cheap and quick and also a true seasonal dish.
Also in the freezer I have eel soup and half animal that I reserve for other activities, such as rice, it appears that it is also very rich.
To give a paste, the peas were not as small as recommended by the sr. Pla in his book, but it is what I found, I tried to select them but if they had not come to nothing and the fish they had never tested seemed very rich, if you have many thorns, but worth trying this dish.
LRK.

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SOPEM EN BLOC

As usual at me, I'm late. But hey. Anyway, before relocating some of the recetillas perpetrated these days, I could not do without thanking Mar in particular and the other attendees dinner, "dels Blocaires" the opportunity to have met and the opportunity to exchange knowledge and experiences of this small world we have created each of us. From here, a salute to all those who knew him better, who already knew and came to see and that due to logistics not only I could exchange the handshake. All enchanted of having met you, and if there is a next time, probably server host will be there again to chat some more with all ...

SOPEM I put the link on blogs, because there are bound all the blogs of the attendees, and I can go visit them without having to make an endless list of my usual blogs.

The photo card is made for each one of us, Mostly Martha and in my opinion was a success.

LRK.

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Cremat Rap At All "A Lo Pobre"

This is a classic recipe of traditional Catalan cuisine, I have taken from the book by Manuel Vázquez Montalbán of Mediterranean cuisine, a highly recommended book as a collection of recommended.

As usual I had to do some variant on the usual, first buy and then informed me, also had left the day before, one gets older and genetically not ready to get up early, which I got up late , and I had to make do with what was left in the fish. A tail of monkfish and mussels beautiful looking, cute!. In principle, according to the recipe book will Montalbán with prawns, so I called this variant "to the poor", although it was very rich. So

ingredients used were

• 2 monkfish fillets
• 12 mussels
• 1 bay leaf parsley
• 2 slices of bread (as usual did not have regular bread and I used Bimbo)
• some
• chilli 5 garlic cloves
• 1 / 2 liter approx. fish stock
• Olive
• 3 ripe tomatoes, halved and seeded
• few cherry tomatoes
• salt, freshly ground pepper and flour

The first is to prepare the fish stock, so that while preparing the dish will go by.

I do as follows. In a pan put about a quart of water with a head of hake and monkfish Thorn (This was an unconscious rape me and had no head, if not, I prefer to make the soup with the head of the animal to be cooked ) a couple of carrots, the white of a leek, onion, bay leaf, a clove of garlic, some pepper Granaz Jamaica (very fragrant, I love it), parsley, a drizzle of oil and chamomile. Half an hour more or less it takes to make the broth. If one is sighted and has a broth made for that you save.
While the broth is done, peel and cut into thin slices the garlic and fry in a pan with enough oil. They must be well browned but not burned, if not bitter and destroy the stew. Once I took them out golden brown and put in the bowl of the mixer. In the same oil, fry bread, in this case as mold, cut into squares, along with bay leaf, pepper and little chopped parsley. Once fried, add the mortar with the garlic cloves. In the same oil fry the tomatoes also, as such, halved and seeded. Add to remaining ingredients and chop everything finely. That done, strain the broth and put into a pot along with all the spin that we have prepared, and boil for five to eight minutes. Meanwhile, season the monkfish with salt, pepper and is coated in flour. Fry in a casserole in the remaining oil fry all the ingredients chopped and color when it is added cojido mussels, cherry tomatoes and salsa, and the entire assembly is placed in the oven about 10 minutes.

It was very good, I'm going to say, if I dedicated a post and all, but as we were two and I did for four on a bit, so I added some potatoes and next day had a "rap All Cremat Pauper "(ie with little rape, some mussels, and plenty of potatoes) that I thought my Mini Food of the Gods.

LRK.