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Friday, October 5, 2012

CECIAL WITH 15TH C RECIPE FOR AIR-DRIED HAKE


Air dried fishes
Photo from:
 depinamug
OCast ceçial, Eng air-dried hake or other similar fish. Generally, hake and conger eel were preserved in this manner. [ES: Carroll-Mann.Guisados 2-art. Jun 6, 01: ftn 152; Nola. 1989:lxvii-3:lxvii-4; Nola/Pérez. 1994:191;  and Villena/Navarro. 1879:261]

AIR-DRIED HAKE ADAPTED FROM NOLA lxvii-4  MERLUZA QUE ES PESCADA CECIAL
For 4 persons


Ingredients

Frying Fresh Fish as Air-Dried Unavailable
Photo by: Lord-Williams
1 lb sliced air-dried hake in 3 oz slices more or less[1]
½ c virgin olive oil
½ c almonds
3 slices bread
¼ c vinegar
1 tsp mixed spices
½ c honey

Preparation

Soak air-dried hake overnight. Drain and pat try. Fry in olive oil and but it on a platter.

Scald almonds and peel. Chop them in a mortar and add bread that has been soaked in vinegar, add mixed spices and honey and a 2 tbsp olive oil used for frying the fish. Mix all well and pour this on the hake.

 Fish with Sauce - Yummy with Any White Fish!
Photo by: Lord-Williams 
(Lladonosa warns that as the sauce is rather dry, it could use a little fish broth if available. This addition would cover the hake better.[2] The sauce, therefore, was made with the addition of 1 c fish broth to the sauce. )


[1]At the time the recipe was made, air-dried hake was not available. Fresh fish was used instead. 
[2] Llandonosa. Medieval. 1984:100.






1 comment:

  1. The only dry white fish availablenow in Spain is rather a salted fish: bacalao. but in Italy I have seen a special kind of dried, not so salted codfish, more like the cecial you describe.
    Air-dried white fish is still produced in the Baltic Sea: around this area dry fish is a very popular snack with beer. Supermarkets in Russia sell it next to the stands of vodka!

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