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Monkfish Photo from; Will |
[Benavides-Barajas. Alhambra. 1999:121; Corbera. 1998:104-05; and Lladonosa. Cocina. 1984:35-36]
MEDIEVAL SPANISH CHEF’S RECIPE FOR
MONKFISH ADAPTED FROM LLADONOSA'S RECIPE TO EXCLUDE MODERN INGREDIENTS
Ingredients
½ c olive oil
4 parsley sprigs
6 slices of thin bread
1 lb squash
1 ¼ qt fish broth
1 ½ k monk fish
30 clams[1]
salt to taste
white pepper to taste
Preparation
Finely chop garlic and fry in a little olive
oil. When it browns, add one sprig
of parsley chopped. Toss for a few seconds and put it in a mortar with the
remaining parsley.
Add the remaining olive oil to the frying pan
and fry the bread until golden brown. Add it to the mortar.
Delicious! Photo by: Lord-Williams |
Chop the ingredients in the mortar. Add them to
the broth and cook for five minutes. Add salt to taste.
Put sliced fish in an earthenware casserole with clams seasoned with salt and pepper. and heat until fish is cooked, Dampen with sauce from the frying pan and cook until fish is cooked, about 10 minutes.
Put sliced fish in an earthenware casserole with clams seasoned with salt and pepper. and heat until fish is cooked, Dampen with sauce from the frying pan and cook until fish is cooked, about 10 minutes.
Ingredientes: 30 clams or 1 kg, 1 tbsp onion, 2 garlic cloves, 1 tbsp flour, olive oil
for sautéeing, 1 c white wine, oil, 1 tbsp parsley, salt to taste. Preparation:
finely chop onion, gently sautée in a little oil. When they start to
brown, add flour and mix until disolved. Cook for a few minutes. Add white
wine, Mix well with the flour. Add clams and cook until they open. Sprinkle
with chopped parsley and serve.
RECETA DE JOSEF LLADONOSA
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