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Wednesday, May 15, 2013

COMEDOR WITH HAKE OR DRIED FISH RECIPE


Dining Room
Photo from: CoasterMadMatt
dining hall 30 paces long and 10 wide in castles and palaces. These were multi-purpose rooms. After meals, the tables were removed for dancing and other activities.  Convents and monasteries had refectories, permanent dining rooms, which the Archpriest of Hita calls handsome with tables set with tablecloths. Peasants normally did not have a dining room but ate in the kitchen. Noble children ate in the nursery. From the 15th C on, small dinners could be served in other rooms of the castle or palace including a bedroom of the lords for privacy and comfort. [Ruíz/Brey. 1965:1248c:195]

HAKE OR DRIED FISH ADAPTED FROM VILLENA’S MERLUZA O PESCADO SECO. VILLENA/CALERO. 2002, p 109

Ingredients

1 lb hake or dry fish such as cod
1 tsp cider vinegar
1 tsp tarragon
¼ c olive oil for frying
½ c almonds
Frying Fish in Oil
Photo by: Lord-Williams
1 slice of day old bread
¼-1/3 c vinegar
½ tsp cinnamon
¼ tsp cumin
¼ tsp pepper
¼ sp tarragon
 1 tbsp sugar or honey

Garnish
lemon wedges
parsley

Preparation

Select a dry hard white fish. Wash off salt and remove scales, If salted rinse three or four times and soak overnight.

Boil 3 cups water with 1 tsp vinegar and tarragon. Add the fish and simmer 8 minutes. Do not let the water boil or the meat will fall apart.

A Perfect Fish Day Dish
Photo by. Lord-Williams
Heat a frying pan. Add olive oil. When very hot add the fish.  Fry it only a little because the cod fish and hake becomes hard with frying.

Toast almonds and grind them in a mortar with a slice of bread soaked in vinegar, to make the sauce sweet and sour. After straining this through a woolen cloth, season with spices. Do not use saffron. The cinnamon should dominate. Add sugar or honey. Heat the sauce. Put the fish on a platter and drizzle a little oil used for frying the fish over it. Then pour the sauce over the fish and serve. 

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