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

MARINADED FISH and a recipe for PESCE IN SAOR

Sousing fish was a way of preserving it before refrigeration by saturating the fish with acid – vinegar in this case which, like salt,  prevents the growth of microbes. Sugar is also added and to create an agro dolce dish (sweet and sour). The fish is first fried in olive oil and then marinaded in … Continue reading MARINADED FISH and a recipe for PESCE IN SAOR

PESCE CRUDO, raw fish dishes in Sicily

Eating fresh fish is a serious business in Sicily – it is eaten cooked in many ways but also raw (called pesce crudo). Traditionally, Sicilians did not serve raw fish without marinating it first in lemon juice and then dressed with olive oil and referred to as condito (in Italian) or cunzato (in Sicilian). For … Continue reading PESCE CRUDO, raw fish dishes in Sicily

SAUCES for meat, fish and vegetables to brighten up your Christmas

Because one of the books that I have written is called Sicilian Seafood Cooking and because my blog is called All Things Sicilian And More many of my readers assume that at Christmas I will be cooking Sicilian food. And what is the norm in Italy  or Sicily for Christmas? As many have stated before … Continue reading SAUCES for meat, fish and vegetables to brighten up your Christmas

FISH BALLS with Sicilian flavours

My last post was about marinaded white anchovies – a great crowd pleaser.  This is easy finger food that can be presented on crostini (oven toasted or fried bread) or on small, cup shaped  salad leaves. Another small fishy bite which never fails to get gobbled up are fish balls poached in a tomato salsa. … Continue reading FISH BALLS with Sicilian flavours

STOCKFISH and SALT COD -The differences between stoccafisso and baccalà and recipes.

I have had a request  from a reader for how to cook stockfish (stoccafisso  or pescestocco in Italian and piscistoccu in Sicilian). She plans to cook it for Good Friday. There are two recipes for how to cook salt cod (baccalà) on the blog already (see links below) and these recipes can also be used … Continue reading STOCKFISH and SALT COD -The differences between stoccafisso and baccalà and recipes.

TAPAS MET VIS – Small Fishy Bites: CROCHETTE DI PATATE (Potato Croquettes)

My second book Small Fishy Bites is now translated into Dutch (Tapas Met Vis) and this set me thinking about my friend Lily and how the Dutch like potato croquettes. The French call them croquettes, Italians know them as crocchette. When I was in primary school and living in Adelaide I used to have a … Continue reading TAPAS MET VIS – Small Fishy Bites: CROCHETTE DI PATATE (Potato Croquettes)

FRITELLE DI ZUCCHINE (ZUCCHINI FRITTERS with smoked fish)

Versions of  vegetable fritters are found all over The Middle East, Greece and in Southern Italy and I have made different versions of these zucchini to take to different friends’ places on different occasions – they have come in very handy lately as starters with drinks over the silly, festive season. They are simple to … Continue reading FRITELLE DI ZUCCHINE (ZUCCHINI FRITTERS with smoked fish)