Fish Stew all Porta Palazzo

Fish Stew all Porta Palazzo

The Porta Palazzo Market is a vibrant, loud almost scary place. Located in the centre of the northern Italian city of Turin there is an heir of madness about it. Even in August, when most city dwellers take to the coast, the market still thrives six mornings a week, with a massive clean up operation taking place every afternoon. I wanted to cook in Turin. When your apartment is just 500 metres from so many great ingredients it is an understandable urge. We went to the fish house first. It being August there were only two sellers there but the produce was magnificent! I went for the big, loud and jolly looking fella with crooked black teeth. He gleefully tolerated my limited Italian and we came away with some of the freshest octopus, prawns and mussels I have seen. The fruit and vegetable market is just outside and this is where the fun really begins. Everybody wants rid of their produce, nobody wants to have to pack it away again so the prices are extraordinarily low. I bought a kilo of beef tomatoes for €1 before realising I could have gotten two kilos at the next stall for the same price. I didn't mind. 

The most interesting part of my market visit was the bread truck. When all bread, no matter what type, is being sold at €1.70 per kilo you know the "queue" will be big, especially in Italy. The problem in Italy, of course, is that they don't have our passion for queuing, it's a free for all. I stand there for ten minutes before a rather cool looking guy in sunglasses and a shirt shouts something along the lines of "ah come on, this foreign lad here has no idea what's going on, serve him next will you!" I'm grateful, very grateful. After picking up a couple more ingredients it's back to the apartment for our fish stew.

Serves 2 as a main or 4 as a starter

4tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 clove of Garlic (finely chopped)
1Kg Beef Tomatoes (chopped)
2 Medium Octopus (ask your fishmonger to clean them or see video link below)
1Kg Mussels (soaked and beards removed)
400g Prawns (shells removed)
2tbsp freshly chopped Flat Leaf Parsley
Lemon Juice
Sea Salt and Freshly Ground Pepper
2 or 4 slices of Crusty Bread

1. Saute the onion and garlic in the oil over a medium heat for 4 to 5 minutes. Add the tomatoes. Cover and cook for 5 minutes to allow the tomatoes to release their juice. Don't season yet.

2. Add the two whole octopus. Cover, turn down the heat and simmer for 45 minutes.

3. Remove the octopus and add the mussels, prawns and parsley. Cover and cook over a high heat for 5 minutes, shaking the pot every now and again. Meanwhile cut the octopus into bite size pieces.

4. Add the octopus back to the pot and season to taste with lemon juice, salt and pepper. Lay a slice of bread onto the bottom of each bowl and pour in the stew. 

Notes: Add some chilli with the onion and garlic if you want to add a little kick to the stew. The beef tomatoes should have enough juice. If they are not ripe and aren't releasing alot of juice then add some water. Here is a good video explaining how to clean out an octopus, if your fish monger hasn't done it already. Leave it whole instead of chopping up though!

Kedgeree

It's Christmas Eve. The thoughts of the food mountain you're going to consume tomorrow lingers in your mind. What to have today? You don't want the bother of cooking a big meal but you need something substantial for the boozey night ahead (or is it only in my house that Christmas Eve is a session?!). Let me present to you the humble Kedgeree.

The Kedgeree is a traditional British dish from colonial India but it works great at anytime of the day (or night) and can also be used as a base for using up leftover meats and fish the next day. Feel free to be a bit more generous with the fish. I was purposely stingy here but you could easily double the amount for a more pronounced smokey flavour. The curry paste is very nontraditional but I find that it adds a great deal to the flavour with minimum effort. I would also serve with some finely chopped coriander but this proved impossible to get hold of in Newbridge on the day!

Serves 4

250g Basmati Rice (well rinsed)
4 Eggs
275g Undyed Smoked Haddock
Milk
2 Bay Leaves
3 tbsp Extra-Virgin Olive Oil
1 Large Onion (finely chopped)
1 clove of Garlic (finely chopped)
2 tsp Curry Powder
1 tsp Ground Turmeric
1 tsp Thai Green Curry Paste
handful of Frozen Peas (defrosted) 
Sea Salt and Freshly Ground Pepper

1. Put plenty of boiling water into a saucepan and add one bay leaf, a little salt and the rice. Bring back to the boil and cook for 12 minutes, adding the eggs to the saucepan for the final 6-7 minutes. Drain the rice and eggs and leave to run under cold water for a few minutes until cold. Discard the bay leaf. Peel and chop the eggs into quarters.

2. Meanwhile put the haddock into a pan and cover with milk. Add the other bay leaf and bring to a light simmer. Poach the fish for about 6-10 minutes until it flakes.Remove from the milk, remove the skin and flake the fish into chunks.

3. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic. Season and stir well. Cook for 5-7 minutes until soft but not coloured. Add the curry powder, turmeric and curry paste. Stir well and allow to cook for a further two minutes. Add the cold rice, stir well to coat and continue to cook until the rice heats up, stir frequently to avoid burning. Add the fish and egg and fold into the rice. Add the peas and cook for 5-6 minutes over a low heat, stirring gently every so often. 

Al Fresco Ideas - Fish

Al Fresco Ideas - Fish

In a country where the average temperature floats around 10 degrees celsius, it's important to take advantage of any good weather. This week has been particularly good - no better time to organize family and friends for a get together!

Growing up, our BBQ's were loaded with enough meat to feed a small army. It always worked out expensive and consequently, they were a rare event. Although occasions like these are memorable, it is possible to have a more affordable BBQ suitable for everyday dinners. The joy of al fresco cuisine is that it's simple; leaving plenty of time for beer! For a great sauce, try my recipe for the Colombian Hogao here. You can swap the coriander for other herbs to give a more unique flavour.

BBQ Sea Bream

Most fish can be BBQ'd with great success and work well if cooked whole. Ask your fish monger to gut and de-gill the fish and to de-scale it if you plan on eating the skin (I peel off the skin after BBQ-ing so I leave the scales on to stop the skin from tearing). Stuff the fish with slices of lemon, chopped parsley (or other herbs) and plenty of sea salt and pepper. Slit the fish a few times if you want to speed up the cooking process. Place on a hot BBQ until cooked through (all the flesh is flaky). Peel off the skin and enjoy.

Stuffed Mussels

Although not BBQ'd, mussels are a great treat to be enjoyed outdoors with a nice glass of white wine. Saute garlic and anchovies in butter and extra-virgin olive oil for 7-10 minutes and add dried breadcrumbs. Meanwhile steam mussels until opened (discarding any that don't) and remove the top (empty) shell. Spoon the breadcrumb mix into the bottom shells and sprinkle with chopped parsley. 

Skewered Crevettes

Soak some wooden skewers in water for an hour or so to stop them burning on the BBQ. Thread through raw crevettes/prawns and sprinkle with sea salt, pepper and lemon juice. Cook on a hot BBQ for 2-3 minutes on each side.

My Dad never looks too optimistic:

Moules - Frites

World Cup, Day 6 - Belgium

Moules Frites

Mussels and Chips

Day 5 of the World Cup provided another impressive scoreline with Germany defeating Portugal 4-0. My Portuguese fish stew worked well, so today I stayed with the fish theme - the Belgian dish Moules-Frites. This is a simple dish that takes advantage of great tasting shellfish. 

I decided against making deep-fried chips and went with the healthier option of roasted sweet potato chips. They complement the mussels perfectly. The chilli and wine bring the mussels to life, with the lemon juice balancing the dish. One of the best things about mussels (apart from their price) is the speed at which they cook; great for a quick supper after work. 

Serves 2

For the sweet potato chips:
2 Large Sweet Potatoes
2 tbsp Extra-Virgin Olive Oil
2 tsp Dried Oregano
Sea Salt and Freshly Ground Pepper

For the mussels:
1 Kg Fresh Mussels (cleaned and de-bearded)
2 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 Chilli (finely chopped)
1 clove of Garlic (finely chopped)
zest of 1 Lemon (keep lemon for juice)
200 ml White Wine
Sea Salt and Freshly Ground Pepper
handful of Fresh Flat Leaf Parsley (finely chopped)

1. First make the chips. Cut the sweet potatoes and place on a baking dish. Pour over the oil and oregano and mix, to ensure everything is evenly coated. Season well and roast in a 190 degree oven for 20-25 minutes. Give them a good shake halfway through.

2. Next, prepare the mussels. Make sure they're clean, de-bearded and all are closed (if not, give them a sharp tap, if they don't close, discard). Heat the oil over a medium heat and add the onion, chilli, garlic and lemon zest. Season and cook for 5-7 minutes to soften. Add the wine and bring to the boil before adding the mussels. Put a lid on the pan and allow to cook for 3-5 minutes, shaking every so often, until the mussels open (discard any that remain closed). Take the lid off, add parsley and the juice of half a lemon. Allow to cook for another 2 minutes before serving with the chips.

Portuguese Fish Stew

World Cup, Day 5 - Portugal

Fish Stew

Day 4 was an entertaining day on the pitch and in the kitchen. France had a 3-0 win against a physical Ecuador side, while Argentina overcame an impressive Bosnia and Herzegovina. Food wise, the omelette was a nightmare! I failed miserably at something so basic, which was made worse by Ali ordering burger and chips. I was determined to make up for it today!

Today we celebrate Portugal - few will be after their hammering at the hands of Germany! I don't know much about Portuguese food but I was excited after doing some research. Lots of pork and fish sound like a diet I could get on board with! I settled on a Portuguese fish stew. It was great, I recommend trying it out. Again this isn't the most authentic of recipes but it works well. I would have liked to use mussels as well but Monday isn't a great day to buy shell fish (who wants mussels that have been sitting in the fridge since Friday?!). Try using other fish if you like, I used what was cheap and available.

Serves 4

5 tbsp Extra-Virgin Olive Oil
20g Hard Chorizo (finely chopped)
1 Chilli (finely chopped)
3 cloves of Garlic (finely chopped)
1 medium Onion (finely chopped)
1 Red Pepper (diced)
1 tin of Chopped Tomatoes
100ml White Wine
150ml Fish Stock
1 Bay Leaf
300g Smoked Coley (in small chunks)
500g Pollock (in small chunks)
handful of Fresh Flat Leaf Parsley (finely chopped)
Sea Salt and Freshly Ground Pepper
Mashed Potatoes to serve

1. Heat 3 tbsp of the oil over a medium heat and add the chorizo. Cook for 5 minutes until the chorizo releases its juices. Add the chilli, garlic, onion and red pepper and continue to cook for 5-7 minutes until softened. Season and add the tin of tomatoes, wine, stock and bay leaf and bring to the boil.

2. Add the fish and season. Stir well and cover for 5-7 minutes until the fish is cooked through. Add the parsley, remove the bay leaf and check for seasoning. Serve on a bed of mashed potato.

Simple Fish Soup

Simple Fish Soup

From an early age, my Dad used to take my brother and I fishing almost every month. Hail, rain or shine we'd be sitting on the side of a lake or river with some form of dead bait on the end of our line waiting for the slightest of movements of the rod to indicate a fish was on. As we got older we were promoted to spinning and eventually the art of fly fishing but one thing always remained, the sense of excitement when you felt the pull of a fish, guessing how big he was and usually being incredibly surprised with the fight they put up (especially Pike!). My favourite time for fishing was always the trout season when we'd take home our catch and have it that day for dinner. Nothing better than fresh, wild trout!

My fishing days are pretty much behind me apart from the odd excursion but my excitement for fish remains very much intact. For me, fish epitomizes the quick, delicious and healthy meal. It can be prepared so quickly and yet still be so delicious. This is a very simple yet delicious fish soup. It's very filling and it looks impressive too. Please dont neglect to put the bread at the bottom of your serving dish, it soaks up all the flavour and is the perfect way to round off the meal. As always, the quality of the fish will determine the outcome of this meal, get the freshest you can. This recipe will serve 4 as a starter or 2 as a good sized main. Enjoy!

1tbsp Semolina optional
3tbsp Extra-Virgin Olive Oil
1 Small Onion (finely chopped)
7-10 Mini San Marzano Tomatoes or good Cherry Tomatoes (halved)
1tbsp Tomato Puree
80ml White Wine
500g Mussels
700ml Vegetable Stock
200g Tiger Prawns
1 Squid Tube (cut into rings)
1tsp Dried Oregano
100g Orzo Pasta
Juice of 1/2 Lemon
Sea Salt and Freshly Ground Pepper
1 Ciabatta Roll (halved)

1. Put the mussels in a large mixing bowl and cover with cold water. Add a good pinch of Sea Salt and 1 heaped tablespoon of Semolina (optional) and leave to soak for one hour. Remove from the water and wash under cold running water, taking off the beards and any barnacles as you go. If any mussels are open, give them a sharp tap on the counter, if they dont close immediately discard.

2. Heat the Oil in a saucepan over a medium heat and add the onion, season well and allow to cook for 5-7 mins until soft but not coloured. Add the Tomatoes and Tomato Puree and cook for 1 minute, add the wine and stir well. Tip in the mussels, put on the lid and allow to cook until the mussels open, a good shake every now and again will help them on their way! Discard any that remain closed.

3. Add the Stock, Prawns, Squid, Oregano and Pasta. Season well and bring back to the boil, put on the lid and simmer for 8 minutes. Stir in the Lemon Juice and check for seasoning.

4. To serve, put half (or a quarter if for a starter) of the Ciabatta at the bottom of each bowl and a few good ladles of Fish and Broth on top. 

Variations

There are hundreds of variations on a Fish Soup and every region in Italy will have its own take. I like to add a Chilli for some kick and of course any fish can be added depending on what you like.

Don't turn your back on the cat while doing this one, it can only end in disaster!

Simple Supper 1

 Spaghetti with Squid and Tomato Sauce



 

 

Passata in the pan

Sometimes simple really is better. At its heart, Italian food is among the simplest on the planet and there are some amazing dishes that can be put together in minutes. This recipe is perfect for when you have little time but still want a delicious, home cooked meal. I prefer to make the Tomato Sauce in bulk and keep it in the fridge instead of making a little at a time.

 

Squid

I always had trouble making a tasty Tomato Sauce until I read Paolo Tullio's technique, adding the Oil and Garlic right at the end gives it a great flavour kick. I normally add some torn Basil at the end too but I didn't want the Basil flavour in this dish. Enjoy!



Tomato Sauce

 

Serves 2

For Tomato Sauce:

*500g Tomato Passata

*1 Garlic Clove (minced)

*4 tbsp Extra-Virgin Olive Oil

*Sea Salt and Pepper



Squid, Frying

For the dish:

*1 tbsp Extra-Virgin Olive Oil

*125g Squid (thinly sliced)

*6 tbsp Tomato Sauce

*250g Dried Spaghetti

*Sea Salt, Pepper and Chilli Flakes

*Freshly Grated Parmesan (to serve)



Squid in Tomato Sauce

1. Make the Tomato Sauce by heating the Passata over medium heat and let reduce by half. Add Salt, Pepper, Oil and Garlic and stir well to combine.

2. Cook the Spaghetti in salted boiling water until al dente. Drain, reserving some of the cooking water.

3. Meanwhile, fry the Squid in the Oil with some Salt, Pepper and Chilli Flakes for approximately two minutes until just cooked. Add the Tomato Sauce (6tbsp) and stir well before adding the cooked Spaghetti and about 5tbsp of the pasta cooking water.

4. Serve with a sprinkling of freshly grated Parmesan Cheese and a drizzle of Extra-Virgin Olive Oil.