Monday, March 3, 2008

Gallon Of Milk A Day Prevent Farting

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.



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