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Monday, December 28, 2015

LOBO WITH 15TH CENTURY BAKED WOLFISH RECIPE

trairao
Big and ugly but surprisingly
athletic, trairao (also called
wolfish or almara) are great
adversaries.
Photo from: Paul Reiss
 
1. wolf. Avenzoar explained that the meat was hot and humid similar to human flesh as it is thick. All carnivorous animals are hot and humid including the wolf. Avenzoar also states that if the dung is drunk in a liquid it will cure a sick person sick suffering from colic. The liver is eaten to fortify those who eat it.

2. L. Anarhichas denticulatus, Eng northern wolfish, blue wolfish, jelly catfish. It looks more like a fat eel than a fish. It is often over one yard long. It has a large mouth, powerful jaws and big teeth, both upper and lower. It can crush all kinds of shellfish even crabs. Further, as it has no scales or barbells, it is wondered if it is a fish at all.

It lives around Iceland and Greenland today. With the exception of two species found in the sea, the other 26 are fresh water fish.

They could have been prevalent in the Bay of Biscay during the Middle Ages but it is not a Mediterranean fish. Nola’s recipe calling for it is unusual. Due to the elementary bone structure, it can be fried or baked whole. The meat is tender and tasty. [Christensen. 1978:66; Ibn Zuhr/García Sánchez. 1992:58:125; Nola. 1989:lxv-2; and Villena/Calero. 2002:23a]


WOLFFISH IN CRUST ADAPTED FROM NOLA'S lxv-2 LOBO DE MAR (146) EN PAN[1]

Ingredients

1 lb wolfish[2]
½ tsp white pepper
1 tbsp ginger scrapings
basil
parsley
dill
1 garlic clove mashed
1 c dry white wine[3]
salt to taste
olive oil

Without a Doubt a Dish for Fish Lovers!
Photo by: Lord-Williams
For a sauce:

juice from 2 oranges
¼ c water
½ tsp pepper
1 tbsp oil
chopped herbs such as basil, parsley, dill and rosemary
1 c liquid from the baked fish

Preparation

Wash and clean the fish. Cut it into pieces. Mix it with spices. Grease a casserole and add the fish.

PREHEAT OVEN TO  400ºF/200ºC

Cook 30-35 minutes or until done.

For the sauce: combine ingredients as per above.  Pour the sauce over the casserole before serving. 


[1] See blog titled “debajo” published November 12, 2013 for this wolfish turnovers.
[2] Conger eel was used as wolfish was not available.
[3] The Medieval Spanish Chef’s addition.

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