BAKED FISH WITH POTATOES, VINEGAR and ANCHOVIES

It is the season to begin thinking about fish and how to cook it to make it special. This recipe is from my book Sicilian Seafood Cooking (now out of print) and it is so simple to cook that I could do it with my eyes closed. The fish is a locally caught sustainable Snapper. … Continue reading BAKED FISH WITH POTATOES, VINEGAR and ANCHOVIES

HOW ONE FISH RECIPE CAN EVOLVE INTO A DIFFERENT DISH

Somehow, I ended up eating fish for most of the week, and part of the first recipe lead into the second, and part of the second led into the third, but each dish was unique. Of course there were also left overs. I made Baccalà Mantecato on the weekend. The baccalà has to be soaked … Continue reading HOW ONE FISH RECIPE CAN EVOLVE INTO A DIFFERENT DISH

ONLY POOR PEOPLE EAT SOUP (and ZUPPA DI PESCE e VERDURA – Fish and Vegetable Soup)

I have a Brazilian friend who once said to me that: Soup is for poor people. I must have looked stunned so he repeated it in a different way: Only poor people eat soup. Especially because I come from an Italian background, I do understand what he is saying. Cucina Povera (poor cooking) is the … Continue reading ONLY POOR PEOPLE EAT SOUP (and ZUPPA DI PESCE e VERDURA – Fish and Vegetable Soup)

PESCE SALATO in SIcilia (Salted Fish in Sicily)and BOTTARGA revisited

I always look forward to Richard Cornish’s Brain Food column on Tuesdays in The Age. For his first article this year he has kicked off with Bottarga (January 25 issue). What a great start! He says that we love bottarga because it has the power to enrich and enhance dishes, much the same way as … Continue reading PESCE SALATO in SIcilia (Salted Fish in Sicily)and BOTTARGA revisited

SMOKED FISH ROLLED AROUND A LABNA(labnah) FILLING

It looks impressive and it is not too much trouble to make. For the  Filling: Drained yogurt (labna or labnah), tarragon or dill, pink peppercorns, grated lemon peel, lemon juice, capers. In the centre are pickled baby cucumbers. Sometimes I have used cream cheese as the filling but I like the lightness of yogurt and … Continue reading SMOKED FISH ROLLED AROUND A LABNA(labnah) FILLING

MURRAY COD, AN ICONIC AUSTRALIAN FISH – information and fish recipes

I have just spent the weekend in Albury (Victoria). I will mention Wodonga (NSW) in the same breath as I see them as being one city. The Murray River separates the two locations. Inevitably some of the conversation was about fishing and it was good to hear that once again there seem to be some … Continue reading MURRAY COD, AN ICONIC AUSTRALIAN FISH – information and fish recipes

PICNIC FOOD – Potato salad with smoked fish, asparagus and green beans

Coronavirus Restrictions have eased in Melbourne recently and with it comes the freedom to see friends by having picnics. It sure beats Zoom. Easy and transportable food include smallgoods, smoked fish, cheeses , good bread, and as always vegetables –  made with  raw or cooked vegetables.I have made the occasional frittata, either with  zucchini or … Continue reading PICNIC FOOD – Potato salad with smoked fish, asparagus and green beans

FISH POACHED IN A FISH KETTLE in bouillon

As you can see this poached whole Atlantic Salmon looks very impressive and it tasted fabulous. The method of slowly poaching a whole fish in a fish kettle is easy. The poaching liquid in this case was salted water, whole parsley – leaves and stalks, black peppercorns, lemons and onions cut into  thick slices. The … Continue reading FISH POACHED IN A FISH KETTLE in bouillon

HAPUKA(fish)WITH SICILIAN FLAVOURS

I used Hapuka, but any fish will do. The Sicilian flavours are simple – grated lemon peel, lemon juice, anchovies, fresh mint and parsley. Once you have pan fried one side of the fish, turn it over, top with the chopped herbs, anchovies cut into small pieces. Wait till the underside is cooked to your … Continue reading HAPUKA(fish)WITH SICILIAN FLAVOURS

FISH STUDDED WITH SICILIAN FLAVOURS

As you can see this fish steak is cut vertically from a largish sized fish  and it is the perfect size to stud the four different sections with  different flavours.  On this occasion I used fennel, cloves, garlic and mint. I vary the flavours and I may use rosemary, a bit of cinnamon stick or … Continue reading FISH STUDDED WITH SICILIAN FLAVOURS