"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 08-08-2012, 07:34 AM   #11
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,406
Looks very nice, Margi. Fresh anchovies are not available where I live. We use smelt (another small fish) to make a similar dish.

__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 08-08-2012, 09:44 AM   #12
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Steve: Your Smelts Look Fabulous Too !

Thanks for posting your feedback and photo. I have not yet seen this fish variety here ... However, I shall enquire ... They look delicious too.

Always a pleasure,
Ciao, Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 08-08-2012, 09:56 AM   #13
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Souvlaki: Your Fish & Seafood Soup

I have a couple of questions; is the body of the soup similiar to a Chowder, thick and creamy or is the base a transparent liquid type soup ?

I have a recipe that is very similiar to yours except I also have employed sea scallops, shrimp, cod and vegetables:

60 mg. butter
2 slices of pancetta
1 leek sliced finely
1 carrot peeled and diced finely
1 stalk of celery diced finely
1 large potato peeled and diced
a third cup of flour
400 grams fresh cod in 2 cm. chunks
250 grams sea scallops
200 grams small shrimp
1 cup cream
parsley minced
salt and black pepper

I have yours on my list of try outs ... I believe your´s is dynamic !

Thanks for the recipe.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 08-09-2012, 01:19 AM   #14
Senior Cook
 
Join Date: Mar 2012
Location: Greece
Posts: 167
Margi,

it is white and rather thick soup.

I like your recipe and i will try it for sure. I love leek so it is on my list.
__________________

Per aspera ad astra
Souvlaki is offline   Reply With Quote
Old 08-09-2012, 04:36 AM   #15
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Lightbulb Souvlaki: Fish & Shrimp Chowder with Leeks

It is quite tasty ... however, I usually do not care much for the pancetta ... I find it makes the chowder too greasy.

I think, I prefer your chowder ... We are going to prepare it on Friday ... as we always have fish or shellfish on Fridays, an old die hard habit of culture that we have followed since time memorial ... and so we just do so, and:

Buckytom´s Chicken Wings in oven broiler for Saturday ... I have to see his sauce --- to make list for vegetables and grocer. This is not Madrid where one has huge interntl supermkts !

Sunday: lunch on Port ...

Today: the Peach Gazpacho of Kadesma ... and some lite lite pasta ... however, hot ... I am not a cold pasta person !

All my best.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 08-11-2012, 01:09 AM   #16
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
This one sounds tasty

Quote:
Originally Posted by Margi Cintrano View Post
I have a couple of questions; is the body of the soup similiar to a Chowder, thick and creamy or is the base a transparent liquid type soup ?

I have a recipe that is very similiar to yours except I also have employed sea scallops, shrimp, cod and vegetables:

60 mg. butter
2 slices of pancetta
1 leek sliced finely
1 carrot peeled and diced finely
1 stalk of celery diced finely
1 large potato peeled and diced
a third cup of flour
400 grams fresh cod in 2 cm. chunks
250 grams sea scallops
200 grams small shrimp
1 cup cream
parsley minced
salt and black pepper

I have yours on my list of try outs ... I believe your´s is dynamic !

Thanks for the recipe.
Margi.
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-11-2012, 01:10 AM   #17
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by Steve Kroll View Post
Looks very nice, Margi. Fresh anchovies are not available where I live. We use smelt (another small fish) to make a similar dish.

They actually look quite nice
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-11-2012, 04:14 AM   #18
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Quote:
Originally Posted by Steve Kroll View Post
Looks very nice, Margi. Fresh anchovies are not available where I live. We use smelt (another small fish) to make a similar dish.

Spot on Steve in Greek it is called marides tigarnates.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 08-11-2012, 06:35 AM   #19
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Souvlaki & Steve: Thanks so much for the fab fotos

Always a pleasure to have the two of you on my threads ...

Have lovely weekend and thanks again,
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 08-11-2012, 06:36 AM   #20
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Kylie, Buon Giorno,

Thanks for your contribution and feedback. Have a lovely weekend.

Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
anchovy, ethnic, italian, recipe

Fresh Fried Italian Anchovies [SIZE=4][/SIZE] [SIZE=4][/SIZE] [SIZE=4]Anchovies are an iconic tiny fish in the Mediterranean that are enjoyed salted, smoked, grilled, broiled, sautéed and fried ... [/SIZE] [SIZE=4][/SIZE] :chef:[SIZE=4] FRESH FRIED ITALIAN ANCHOVIES ... [/SIZE] [SIZE=4][/SIZE] [SIZE=4]750 grams or 1 1/2 pounds fresh anchovies and have the Fish Monger or Fisherman / Fisherwoman fillet them [/SIZE] [SIZE=4][/SIZE] [SIZE=4]120 grams or 4 oz. All Purpose Flour [/SIZE] [SIZE=4][/SIZE] [SIZE=4]6 cups of Olive Oil ( not extra virgin ) [/SIZE] [SIZE=4][/SIZE] [SIZE=4]1/2 tsp. salt [/SIZE] [SIZE=4][/SIZE] [SIZE=4]SAFFRON BATTER [/SIZE] [SIZE=4][/SIZE] [SIZE=4]150 grams ( 5 oz. ) all purpose flour [/SIZE] [SIZE=4][/SIZE] [SIZE=4]2 tsps. baking powder[/SIZE] [SIZE=4][/SIZE] [SIZE=4]1/2 tsps. powdered saffron[/SIZE] [SIZE=4][/SIZE] [SIZE=4]2 pinches of dried basil, a pinch or two of dried parsley and a pinch of thyme, salt to taste and black fresly grounded pepper[/SIZE] [SIZE=4]2 tablespoons of Brandy or dry Sherry[/SIZE] [SIZE=4]2 tblps. olive oil ( not Evoo ) [/SIZE] [SIZE=4]1. sift flour, salt, baking powder and saffron powder into a mixing bowl[/SIZE] [SIZE=4]2. add the brandy or sherry, oil and water to create a creamy, yet very thick batter [/SIZE] [SIZE=4]3. make sure the fish are absolutely thoroughly dry and dust with flour and then dip fish in the saffron batter [/SIZE] [SIZE=4]4. SLIDE INTO THE OIL AND FRY UNTIL GOLDEN AND PUFFED ... [/SIZE] [SIZE=4][/SIZE] [SIZE=4]5. place on absorbent paper towelling and drain [/SIZE] [SIZE=4][/SIZE] [SIZE=4]6. drizzle fresh lime or lemon on the finished fish[/SIZE] [SIZE=4][/SIZE] [SIZE=4]7. serve with ali oli or hot sauce and a Prosecco DOC white sparkling wine ...[/SIZE] [SIZE=4]Kind regards,[/SIZE] [SIZE=4]Ciao.[/SIZE] [SIZE=4]Margaux Cintrano.[/SIZE] [SIZE=4]*** posting all photos this wkend. [/SIZE] [SIZE=4][/SIZE] [SIZE=4][/SIZE] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.