Grilled marinated swordfish

Pesce spada in salmoriglio. From Calabria. Serves 4

grilled swordfish ingredients

  • 4 swordfish steaks (about 200 g each)
  • olive oil
  • juice of 1 lemon
  • oregano
  • 1 sprig parsley – chopped
  • 1 clove garlic – chopped
  • salt and pepper
  • 1 tablespoon capers – chopped
  • grated lemon zest
  1. Mix together the olive oil, lemon juice, a generous amount of oregano, parsley, lemon zest and capers to make the marinade. season with salt and pepper. Marinate the swordfish for a couple of hours.
  2. Remove the steaks from the marinade and dry with kitchen paper.
  3. Heat the grill to its maximum heat.
  4. Sprinkle the sword fish with a little oil and grill for a couple of minutes each side.
  5. Sprinkle with some of the reserved marinade and serve.

grilled swordfish finished dish

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Brindisi fish soup

Brindisi crestZuppa di pesce alla Brindisina. A couple of weeks ago I got together with a couple of friends in order to cook a fish ‘soup’ . Soup is a bit of a misnomer, as there isn’t really that much liquid involved. It was an all day project involving a trip to the fish market in the morning, lots of preparation in the afternoon (why are mussels so time consuming to clean? I’d happily eat them every day if I didn’t have to spend an age scraping and pulling off various unsavoury parts ūüôā ) and cooking and eating in the evening. I glad to say it was worth the effort. Serves 4

Fish soup ingredients

Fish soup ingredients

  • 600g scorpion fish (or any other firm white fish – we used hake), cleaned and definned.
  • 350g squid, cleaned and cut into pieces.
  • 150g cuttlefish, cleaned and cut into pieces.
  • 300g mussels, cleaned and debearded.
  • 200g clams, scrubbed
  • 300g tomatoes, peeled, deseeded and chopped.
  • 1 stick celery, finely chopped.
  • 1 onion, finely chopped.
  • 1 sprig parsley, chopped
  • 1 clove garlic, finely chopped
  • 1 chilli, finely chopped.
  • 1/2 glass olive oil
  • 4 slices stale bread
  1. Soften the onion and celery in a large pan. Add the tomatoes and cook for a few minutes until the start to break down and form a sauce.
  2. Add the squid and cuttlefish and cook until they start to become tender – 10-20 minutes.
  3. Add the mussels, clams and chilli, stir and then lay the fish on top. Cover and cook over a low heat until the fish sarts to flake (check from time to time with a fork).
  4. To serve, place a slice of bread in the bottom of a bowl, sprinkle on a little garlic and parsley and spoon the soup on top.
fish soup finished dish

fish soup finished dish

Mackerel in vinegar

Mackerel in vinegar finished dish

Mackerel in vinegar finished dish

puglia crestSgombri All’aceto. From Puglia. Mackerel is a very cheap and tasty fish. It is readily available and stocks are ample. ¬†There is a campaign at the moment to get the British to eat more, especially in chip shops Fish Fight¬† Here in ¬†Bari there is no such aversion. This is a very simple recipe, but you must use very fresh mackerel. The blanching should be very brief, be careful not to overcook. The traditional way to time the cooking is to recite the pater noster or Lord’s prayer.

  • ¬†fresh mackerel, cleaned and filleted
  • ¬†white wine vinegar
  • ¬†olive oil
  • ¬†garlic, finely chopped
  • ¬†fresh mint, finely chopped
Mackerel in vinegar ingredients

Mackerel in vinegar ingredients

  1. Blanche the mackerel fillets for a few seconds in boiling, salted water. I’ll start you off. “Our Father… ” ūüôā
  2. Put the fillets into a non-metallic dish and cover with vinegar.
  3. Leave to marinate for an hour.
  4. Remove the mackerel from the vinegar and transfer to a serving plate.
  5. Dress with olive oil, garlic and mint.

Note: If you don’t want to eat the mackerel immediately, they will keep for a while in the fridge if you cover them with olive oil.

Sea bream in white wine

Orata in vino bianco. Serves 4

Sea bream in white wine ingredients

Sea bream in white wine ingredients

  • ¬† 4¬†¬†¬†¬†¬†¬†¬†¬†small¬† sea bream — cleaned and scaled
  • ¬† 2¬†¬†¬†¬†¬†¬†¬†¬†lemons — thinly sliced
  • ¬† 2¬†¬†¬†¬†¬†¬†¬†¬†medium¬† onions
  • ¬† 1¬†¬†¬†¬†¬†¬†¬†¬†sprig¬† parsley
  • ¬† 1¬†¬†¬†¬†¬†¬†¬†¬†sprig¬† mint
  • ¬† 1 1/2¬†glasses¬† dry white wine
  • ¬† ¬† ¬† ¬† ¬† ¬† ¬† olive oil
  1. Put a couple of tablespoons of oil, the whole cloves of garlic and the fish into an oven proof dish. Bake for a few minutes at 180¬įC until the fish starts to colour.
  2. Add the wine to the dish. Chop together the onion, parsley and mint and sprinkle on top of the fish. Add the sliced Lemon and season with salt and pepper.
  3. Return to the oven until the fish is done. The timing depends on the size of the fish.

 

Sea bream in white wine finished dish

Sea bream in white wine finished dish