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Ingredient
Buying, Preparing , Cooking Fish
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Ingredient
Food ration :
4 servingsCooking time :
20 mins
2 clove
garlic
1 tbsp
parsely
1 tsp
extra virgin olive oil
Cooking instructions
* Step 1
Buying fresh fish: Live is best!
* Step 2
Second option: On ice, with clear eyes. (and cheaper per pound for same fish)
* Step 3
If cloudy, not great choice. He's been there a while.
* Step 4
Choose option number one!
* Step 5
Put a plastic bag over your hand and take the fish.
* Step 6
Gut and descale. ¡Gracias! One of the great things about California is that even at a Chinese food market I can speak Spanish. I just shout, "Tengo solo esto!" plastic bag in hand, move to the front of the line and out of the crowd musing over what to cook for dinner!
* Step 7
If not cooking immediately, keep refrigerated and use same day.
* Step 8
Cooking fish: Acqua pazza!(Crazy water- Southern Italian cooking) Very simple ingredients, Zia Gina's recipe. Parsley, sliced garlic and cherry tomatoes.
* Step 9
Add parsley and garlic.
* Step 10
Add olive oil.
* Step 11
Put in pan and add cherry tomatoes sliced in half.
* Step 12
Add water. Then turn heat to high and cover.
* Step 13
Check eye, on heated side when cloudy, turn.
* Step 14
Continue steaming. Watch eye, when cloudy, cooked.
* Step 15
Remove from heat and cover in foil.
* Step 16
Cleaning fish: Remove skin, any scales
* Step 17
Slice down middle and remove from bones.
* Step 18
Prepare a plate to put the deboned fish meat.
* Step 19
Continue to remove from the bone. Meat in head is most tender and very flavorful.
* Step 20
Once cleaned top side, can easily remove the spine and continue to clean.
* Step 21
Repeat as until all flesh removed. Drizzle fresh squeezed lemon juice and add parsley.
* Step 22
Return bones to pan.
* Step 23
Thank you for trying pesce acqua pazza recipe! Optional: Make Fish bone broth with reserved bones. Tastes great in soups and very good for you in health benefits.
* Step 24
Fish bone broth: Conserve all bones and extras. Add 4 cups filtered water with 1 tbs apple cider vinegar (need enough water to cover fish bones.)And bring to boil.
* Step 25
Reduce heat to simmer. Add garlic, peppercorns, bay leaf, shallots and any other spices. This will depend on future use. I keep simple, just pepper and bay leaves and add spice as I cook in other recipes. Simmer for 2 hours.
* Step 26
Remove any scum/ fat that rises to top. (If using fresh, organic will be minimal)
* Step 27
Strain though cheese cloth.
* Step 28
Allow to cool to workable temp.
* Step 29
Put in container to store, pressing out air. (I use baggies, be sure to label)
* Step 30
Freeze flat and then store in plastic tray like index cards.
Note: if there is a photo you can click to enlarge it
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