When it’s cold and our menus lean towards the robust, try incorporating richer, more strongly flavoured seafood into comforting winter warmers - Tom Aikens’ Fish pie recipe is a perfect example, or the Galvin brothers’ Mediterranean fish soup. Perennially popular, seafood can be used in dishes for cold winter nights, light summer lunches and everything in between. Remember, my great-grandmother (who taught my mother this dish) was from Bari, which is located pretty far south right on the eastern coast.There is a seafood dish for any occasion and all tastes, and we have a vibrant collection of fish recipes and seafood recipes that will have you almost smelling the sea air. Outsiders trying it have balked at it being “spaghetti in water” and finding it bizarre and unappealing, but I freaking LOVE THIS STUFF!īut I must admit, I am *very* curious as to whether you have encountered this dish in a form like the one I described. It’s a little odd because it’s a rather watery fish stock with chopped up spaghetti as the only solid ingredient. You add the cooked spaghetti to the tomato fish stick along with some fresh parsley, maybe shake some parmesan on top, and that’s it – “Pasca Besh”. Separately while you are doing this, you’ll want to be cooking up some spaghetti, but you have to break the spaghetti up into like thirds or quarters, and then cook it normally. after straining it through it should actually look pretty oily to the extent that you can almost see an oily film on the surface if you did it up right……. With all the strong whole fish and being slowly cooked for maybe 4 or 5 hours, this should be a STRONG stock – strong enough to solidy into aspic when refrigerated. use what you like but nothing too spicy or extreme. The bluefish/mackeral will be so strong you won’t need much – celery, salt and pepper, tomatoes of course, white wine, garlic…. Anyway, so what you do is take your time making a strong fish broth with a LIGHT tomato base – you don’t want it heavy at all, you want it to remain at the consistency of a light broth – NO heavy cream or thickening agents at all, just the usual stuff for a tasty fish stock. Nowadays I go to the fish market and get some leftover parts from that mornings catch, not quite as good but still fresh. we used to use bluefish/mackerel we’d caught and start making it literally minutes after killing/gutting the fish – has to be really fresh and oily and fish. To make Pasca Besh you need to make a fish broth using extremely fresh fish/fish carcass/fishheads from something like mackerel or bluefish – that’s the best you want the fishiest oiliest freshest stuff you can find. My motber’s family was from the coast near Bari, and my mother spent a great deal of time learning how to cook from her grandmother, who was born there.ĪNYWAY – this “Pasca Besh” is similar but different to this Pasta Pescatore. We called it “Pasca Besh”, which was like a child’s mispronounciation of a real name for a dish – thus I never really knew what it was, but I am fairly sure it’s related to this dish. Hi there, this might sound like an odd comment but I was searching around and this dish sounds… *vaguely* similar to this very traditional italian dish that my mother would always make for my brother and I growing up.
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