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  COAST CUISINE  

  FISH FROM THE PYRENNEES

 

 Coastweek   Kenya


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TRADITIONAL FRESH FISH AND
TOMATOES FROM PYRENNEES

Coastweek - - Ex-Kenyan and former Mombasa insurance assessor
Terence Malaher is something of a world traveller who has now made
his new home in Tasmania, Australia. A keen fishermen he kindly
forwarded this delicious recipe he discovered in the Pyrennees, Spain.

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INGREDIENTS:

'Samaki Special' for two persons you will need

  • As much fresh fish as you need for two persons cut into small [tea spoon size] sections

  • four table spoons bread crumbs

  • half a cup red wine

  • one tablespoon crushed garlic

  • half a small tin of tomatoes or equivalent fresh tomatoes

  • half cup of water with one tea spoon of stock powder [fish or chicken]

  • one table spoon of oyster sauce

  • green or red chili half piece chopped into small pieces

  • three table spoons olive oil

 

Preparation time - ten minutes

Method

  1. Heat up garlic in the oil and fry for a minute.

  2. Stir in fish pieces and fry for half minute (not cooked) then remove the fish into another dish.

  3. Add and stir in the bread crumbs into the frying garlic oil for half a minute and then pour in red wine, tomatoes and stock water and add oyster sauce and chili to taste.

  4. Bring to the simmer for a minute and stir.

  5. Add in the fish pieces and simmer for another two minutes.

Serve with a green salad, new potatoes or saffron rice.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

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