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Wednesday, March 28, 2012

BOGA WITH 15TH C BOGUE FISH CASSEROLE RECIPE

Boga para la cena
Photo by: lu6fpj 
OCat bogua, L. boops boops, Gr voops (big eyes) Eng. bogue, referring to its bug eyes. Although a member of the sea beam family it looks like a sardine. They are common in the Eastern Atlantic and found off the costas of Spain in the Atlantic and the Mediterranean Sea. They start out life as fmales to become males and more colorful later in life. Nola explains that they can be fried, boiled or roasted but claims that the best method is baking them in a casserole. See lampuga. [Anón/Grewe. 1982:CLXXXVIIII:196; ES: “Boga.” Jan 30, 03; ES: Eli. Feb 23, 04; Nola. 1989:lxiiii-5; and Villena/Calero. 2002:23a]

BOQUE CASSEROLE ADAPTED FROM NOLA'S lxiiii-5 BOGAS EN CAZUELA

Raisin Sauce 
Photo by: shaie powell

Ingredients

3 lbs bogues
½ tsp cumin
1 tsp pepper
½ tsp freshly grated ginger
¼ tsp mashed saffron
1 tsp sage
1 tsp oregano
1/3 c raisins
1/3 c almonds
1/3 c dates
¼ c canola oil
1/3 c chestnuts
1/3 c walnuts
1 crustless slice of bread
¼  c vinegar
¼ c water
1 c orange bitter juice or bitter grape juice

Garnish:
1 tbsp chopped parsley

Raisin Sauce:

Mix ground spices, chopped herbs, raisins, almonds, quartered dates with pits removed. Heat a casserole with canola oil. Add the spice mixture. When almost half cooked, grind chestnuts, walnuts and bread soaked in vinegar and water and strain these through a cheese cloth. Add this mixture to the casserole.

Bogues:

Scare the bogues. Wash them and clean them.

Nola states that they can be boiled, roasted or fried and served with vinegar and pepper instead of the raisin sauce but they are most delicious if baked in a casserole with the raisin sauce and bitter juice.

When cooked garnish with parsley. This can be served hot or cold.

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