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Old 02-17-2012, 03:22 PM   #11
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Bold flavors? Isn't that what the McIlhenny family is for?
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Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
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Old 02-17-2012, 03:29 PM   #12
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Huh? Who?
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Old 02-17-2012, 04:25 PM   #13
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Originators of Tabasco sauce. Out on Avery Island.
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Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
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Old 02-17-2012, 11:26 PM   #14
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Thanks.
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Old 02-18-2012, 03:35 AM   #15
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My wife family are fishermen in the Med. The stews all nationalities of fishermen make in the med use the fish that is damaged or does not sell.Restaurant caught on to the idear and tourism took the various med fish stews around the world.The famous Marseille Bouillabaisse: The Complete Guide
This fish Croatian Dreams :: scorfano fish picture by Hvar2010 - Photobucket is the key, The Scorpion in English , Rascasse in French, Scorfano in Italian.
In California its called Red Rock Cod.Scorfano costs about $25 a pound in Europe I would be interested to know what it costs in America.
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Old 02-18-2012, 06:40 AM   #16
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Scorpion Fish - Iberian Peninsula

Scorpion fish, a bright coral red stunning colored " cactus - dinosaur " looking fish, with armor, a rock fish, which is delectable is only 5.90 Euros a kilo ... Inside all of that armor protecting it, is the most splendid delicate white flesh ... A stunning sea specimen.

It is in season here now ...

*** called Cabracho in Spanish.

Margaux. Cintrano.
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Old 02-18-2012, 06:47 AM   #17
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That's amazingly cheap, Margi, considering that the spines are poisonous. I wouldn't want to have to catch them myself.
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Old 02-18-2012, 07:59 AM   #18
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I Trust My Fish Monger

Yes, you are correct. True fact about this breed of fish ...

However, I trust my Fish Monger, Miguel. Knowledgeable and has been in the fish business for over 30 years. Very important.

He cleans and prepares all my fish; I just tell him, how I wish to prepare and the menu ...

There is a wonderful southern Iberian fish called: Donkey Fish in English or Rubber Lip Grunt, and it has a poisonous intestine which must be removed 1st ... Then I dredge in chick pea flour and lightly sauté --- it is absolutely divine ... Miguel is very transparent and explains all to his long term clientel.

Ever have Rubber Lip Grunt ?
It is wonderful, delectable white fish too.

I am not a professional chef and thus, never cut my own fish or meats.

I have the professionals do it and I just tell them or show them the recipe of what I am cooking in Spanish ...

Best regards. Have nice wkend.
M.C.
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Old 02-18-2012, 08:02 AM   #19
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@ Bolas: Scorpion in Madrid is Euros 5.90 Kilo !

I am planning to buy some on Monday as we are in Porto, Portugal at moment.

Fabulous white delectable fish --- however, I have my Fish Monger prepare the fillets for me ...

Not quite 6 euros a kilo and in season now ---

Muchas Gracías for the post and photos.

Margi. Have nice wkend.
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Old 02-18-2012, 08:47 AM   #20
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Quote:
Originally Posted by Margi Cintrano View Post
Scorpion fish, a bright coral red stunning colored " cactus - dinosaur " looking fish, with armor, a rock fish, which is delectable is only 5.90 Euros a kilo ... Inside all of that armor protecting it, is the most splendid delicate white flesh ... A stunning sea specimen.

It is in season here now ...

*** called Cabracho in Spanish.

Margaux. Cintrano.
Hello Margi are you sure it is not this fish it looks like the Scorfano but cost a lot less Marine Wildlife - Aspitrigla cuculus
This pic is of a Chapon Scorfano on sale at 34.8 euro per kg in Provence Rascasse - known as Chapon when large | Flickr - Photo Sharing!
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Matelote----Sort Of Matelote is a French fisherman’s stew. Because it originated in an in-land part of France, it is usually made with fresh water fish. Eel is the traditional choice, but, in his Paris journal, Thomas Jefferson says that “catfish, pike, or other fish” can be used. Jefferson really liked catfish, and I have no doubt that was his choice when making this at Monticello. There’s no reason not to use salt water fish, if preferred. I’m making this tonight with mahi-mahi, for instance, because there was a good price on it at the market. MATELOTE (French Fish Stew) 2-3 strips thick-sliced bacon, cut in lardoons 1 cup sliced onion 2 garlic cloves, minced 2 cups pinot noir, burgundy, or any red wine 2 cups fish stock ¼ tbls minced parsley 1 bay leaf ½ tsp thyme ¼ tsp black pepper ¼ tsp allspice Pinch salt 4 tbls butter, divided 1 lb beech mushrooms 1 lb pearl onions, prepped 2 lbs firm fleshed fish Salt & pepper to taste Croutons (optional) for garnish Cut fish into slabs. Fry the bacon in a large saucepan until just browned. Remove from pan and reserve. Add the onion and garlic to the pan and sauté until tender. Add the wine, stock, parsley, thyme, bay leaf, pepper, allspice and a pinch of salt. Bring to boil, reduce heat, and simmer 45 minutes. Liquid will be reduced by about half. While soup is simmering, melt 2 tbls butter in a skillet. Sauté the mushrooms until all liquid evaporates and mushrooms brown up. Remove to a bowl and reserve. Melt remaining butter in same skillet and sauté the pearl onions until patchy brown. Transfer to same bowl as mushrooms. Deglaze skillet with more wine, and add to the simmering stock. 15 minutes before serving, bring soup back to boil. Add the fish and cook, 8-10 minutes until just done. Remove fish to a serving bowl and keep warm. Add the onions and mushrooms into the broth and boil hard about 5 minutes to reduce further and concentrate flavors. Adjust seasonings. Return lardoons to broth and pour over the fish. Option: Garnish each serving with croutons made by cutting bread into small triangles and frying in garlic butter until browned on both sides. Notes: 1. Broth and onion/mushroom mixture can be prepared up to a day ahead and kept in the fridge. Take out an hour before final prep, so they come to room temperature. 2. I use beech mushrooms because I like their flavor. Obviously, any mushrooms can sub. But they should be cut into bite-sized pieces. 3. The bacon amount is a guess. I use slab bacon, and cut off the amount I think I’ll need. 3 stars 1 reviews
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