Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!ams-newsfeed.speedport.net!newsfeed.speedport.net!amsnews01.chello.com!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: spammersno@more.com (lambchopdelite) Newsgroups: rec.food.recipes Subject: Maltese Seafood (6) Collection Followup-To: rec.food.cooking Date: 19 Apr 2000 22:38:57 -0600 Organization: @Home Network Canada Lines: 162 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8dm1l1$pn7@boofura.swcp.com> Reply-To: tiffany96@iname.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41440 Octopus Stew Fried Dorado with Piquant Sauce Dorado Casserole with Wine and Herbs Dorado Pie FISH COOKED IN MICROWAVE OVEN Garlic Fried Lampuka (Dorado Fish) >From: "RikkU DikkU" >Can anybody from the island of Malta submit some typical Maltese dish >recipes ? Octopus Stew 1 octopus weighing about one ratal (l 1/4 lb.) 2 tablespoons oil 4 large onions 2 tablespoons tomato puree 8 olives 1 tablespoon capers 1 tablespoon chopped mint 1 teaspoon mixed spice 1/2 pint red wine Do not be put off by the slimy and unattractive appearance of the uncooked octopus. Get your fishmonger to remove the ink bag and the eyes. Wash the fish under running water. Beat it well with a meat hammer or any other lethal weapon! Then cut it with a sharp knife into bite-sized pieces. Heat the oil and fry the onion in it until golden. Add the fish and cook slowly for a few minutes. Then add the other ingredients and simmer very slowly for at least 2 hours, stirring from time to time. Do not allow the stew to become dry. If it does you may add a little hot water. This stew may be served piping hot over spaghetti or it may be made into a main course by adding 1 1/2 lb. of peeled and quartered potatoes towards the end of cooking time. Serves 4-6. Fried Dorado with Piquant Sauce 1 medium-sized dolphin-fish 3 tablespoons tomato puree 2 or 3 tablespoons flour 1 tablespoon vinegar Salt and pepper 1 dessertspoon sugar Shallow oil for frying For the sauce: 1 tablespoon chopped olives 2 medium-sized onions, sliced 1 tablespoon chopped capers 2 tablespoons oil Cut the cleaned fish into 4 pieces across the backbone. Dip the pieces in flour and fry them on a slow fire in the oil. Make sure that no blood remains close to the bones. Allow to cool slightly, then remove the bones and place the fish in a fairly shallow dish. To make the sauce fry the onions in the oil until soft, and the tomato puree and cook for a few more minutes. Add half a pint of hot water and allow to simmer slowly for at least an hour. Add the other ingredients and cook for a further 10 minutes. Correct the seasoning and pour the sauce over the fish. This dish can be served hot but it definitely tastes better cold. Serves 4 Dorado Casserole with Wine and Herbs 2 medium-sized dolphin-fish 1 tablespoon olive oil 1/2 pint red wine 1/4 pint water A sprig of rosemary and some peppercorns Salt Tie the rosemary and peppercorns into a muslin bag. Put the fish and other ingredients in a saucepan. The fish may be left whole if the pan is large enough. Bring to the boil and simmer until fish is done. Serves 4-6. Dorado Pie 2 lb. dolphin-fish 1 sliced onion 2 tomatoes. peeled and chopped or 1 dessertspoon tomato puree 1 medium-sized cauliflower 1 lb. 12 oz (800g) spinach 8 olives (optional) A handful of sultanas (optional) 6 shelled walnuts (optional) For the pastry: 1 lb. flour 8 oz shortening A pinch of salt Cold water to mix (about < pint) Cut each fish into 4 portions. Dip the portions in flour and fry in shallow fat until cooked through. Be careful not to overcook. Remove the bones. Set aside while preparing the other ingredients. Fry the sliced onion in 2 tablespoons oil until soft. Add the tomatoes or the puree. Add the cleaned spinach and the cauliflower together with 1/2 pint of water. Cover closely and cook until vegetables are soft. Add the 3 last ingredients, if liked. Line a 12" x 8" pie dish with a layer of pastry. Put half of the vegetable mixture on this. Place the fish portions on top. Cover with the remaining vegetables and with a pastry lid. Bake on the middle shelf of a preheated oven. Keep the temperature high for the first 15 to 20 minutes. If preferred, the cauliflower and the spinach may be boiled separately. If so, they should still be reheated in the onion and tomato mixture. Serves 4. FISH COOKED IN MICROWAVE OVEN 1 fish (grouper or dorado) that fits in your oven fresh bread crumbs amount depends on how big the fish is 2 teaspoons parsley garlic as much as you prefer, minced 1 spoon capers two spoons olives already cut in small pieces olive oil 1 lemon Clean the fish removing scales and the inside. Clean it under running water and wipe well with tissues. Prepare the filling by mixing the bread crumbs, parsley, garlic, capers, and olives. Set aside. Rub the inside of the fish with a piece of lemon. Fill in the cavity with the filling. Cut two small slices of lemon and place inside the head of the fish. Put the fish in a suitable dish. Squeeze some lemon over the fish sprinkle with olive oil. If you have any slices of lemon you can cover the fish with them. Place the fish in the microwave oven and cook for 10 minutes. The fish must be well-done. Continue cooking if necessary. To check if the fish is ready you should pierce along the middle of the fish down to its backbone to see if the flesh is done or not. Garlic Fried Lampuka (Dorado Fish) 1/2 cup fresh chopped garlic unsalted butter Fish filets Chop up fresh garlic into small pieces.The amount depends on the amount of fish you will be cooking. At least 1/2 cup! Brown garlic over medium heat using "UNSALTED" butter , which will not burn When the garlic is browned and crunchy fry the fish over the garlic then turn. The garlic will stick to the fish. The result is a fine garlic flavor . This is always a favorite on the shores of the SEA OF CORTEZ. You can substitute other white fish - sea bass , grouper etc. As given Mark Coulton Pierce (chef) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.