Page 150

KETTLE OF FISH

cataplana de peixe SERVES 6

a xture in the Algarve, is kind of a spiritual cousin to the pressure cooker. Shaped like a giant clam, the copperA cataplana, hinged pan is clamped together for cooking, locking in the

juices of its contents. When Teresa Paiva, whose recipe this is, carried hers to the table and popped it open, the room lled with steam redolent of the sea. If you’re bereft of a cataplana, a Dutch oven with a tight-fitting lid works perfectly, even if it’s less striking. ATENÇÃO Because this dish has such pure avors, and it’s cooked for such a short time, seasoning is absolutely crucial to make the avors shine. Carefully salt and pepper throughout the cooking process. (“Salt,”) 3 TABLESPOONS OLIVE OIL ½ MEDIUM FENNEL BULB, STALKS REMOVED, CORED AND CUT INTO ¼INCH SLICES (RESERVE A FEW OF THE FRILLY FRONDS FOR GARNISH) 2 MEDIUM LEEKS, WHITE AND PALE GREEN PARTS ONLY, HALVED LENGTHWISE, SLICED INTO ¼-INCH HALF-MOONS, AND RINSED WELL 1 LARGE YELLOW BELL PEPPER, STEMMED, SEEDED, AND CUT INTO ¼INCH-WIDE SLICES A 1-INCH THUMB OF GINGER, PEELED AND GRATED ½ GARLIC CLOVE, MINCED KOSHER SALT AND FRESHLY GROUND BLACK PEPPER ⅓ CUP FISH STOCK STORE-BOUGHT LOW-SODIUM CHICKEN BROTH, OR WATER 1 POUND SKINLESS MONKFISH, RED SNAPPER, OR OTHER MILD FIRMFLESHED FISH FILLETS, CUT INTO 1-INCH CHUNKS

Profile for Puma

The new portuguese table david leite  

The new portuguese table david leite  

Advertisement