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The Price of Fish |
17ÌýJan 2008 |
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 Cheap, tasty fish dishes – Can Coley really be as good as Cod?
Fish for tea used to be a cheap meal - but no longer. Most of us today are more likely to regard fish as an expensive treat. But it need not be that way according to specialist fish chef, Giorgio Alessio from La Lanterna restaurant in Scarborough.Ìý
Georgio joinsÌýJenni to explain how less fashionable types of fish can provide cheap but flavoursome fish dishes. And he’llÌýbe cooking some Scarborough Woof.
GIORGIO’S FISH RECIPES
Stufato di Scarborough (Scarborough fish stew)
Serves 4 - 6
Ingredients
2 Sticks celery finely chopped
1 carrot finely chopped
1 onion finely chopped
1 clove garlic finely chopped
4 tbsp extra virgin olive oil
6 cherry tomatoes chopped
50ml dry white wine
25ml brandy
Salt & Pepper
1/2 litre fish stock
Large bunch Italian flat leaf parsley
2 Fillets Dab
2 Fillets Gurnard
100g Fillet Ling
100g Monk Fish
2 Fillet Whiting
1 Full wing Skate
2 Fillet Flounder
2 Fillet Bleg
Fry the onion, carrot, celery and garlic in half the oil until tender, then add the white wine, brandy salt and pepper and all but a ladleful of the fish stock.
Allow to reduce a little, then add the cherry tomatoes and cook for a further 8 minutes.
In another pan sauté the fish in the remaining oil until they begin to loose their transparency - a matter of seconds. Add a ladle of fish stock and cook for a further three to four minutes.
Place the vegetables from the other pan onto a serving dish, top with the fish pieces and garnish with a nice big bunch of Italian flat leaf parsley.
Scarborough Woof alle Erbette Fresche (Scarborough Woof with fresh herbs)
Serves 2
50g Butter
Plain flour (for dusting)
200g Fillets Woof
½ glass dry white wine
1Tsp Green Peppercorns
1 Tsp chopped fresh thyme
1 Tsp chopped fresh parsley
2 Tblsp Whipping Cream
100ml Fish stock
Salt & Black pepper
Melt the butter, dust the fish then fry the fillets of woof until brown on both sides, add the white wine, reduce, then add the peppercorns, thyme, parsley, cream and stock. Simmer for a few minutes until liquid has reduced slightly. Salt & pepper if required.
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