Fish cooked in the oven in metalpaper with seafood

Today I write you Italian recipe for fish with seafood cooked in metalpaper in the oven. Ingredients may be all or partially, my advice is to put all vegetables, but the shrimps, scampi, mussels, can be escluded all or partially. 

You will need one serving:

• one dorado fish, common pandora or other similar marine fish. Take a small one of 500gr for one portion, or bigger one for two portions (in this case take ingridients twice).
• cherry tomatoes, 4-5 pcs
• celery, a small piece or a few leaves
• couple cloves of garlic
• 5-6 olives
• capers
• salt, pepper, olive oil
• scampi, shrimps, mussels, scallops - your choice
• aluminum metalpaper
• casserole

Clean fish (if it wasn't done in the fosh shop), cut tomatoes in half, peel and cut garlic

IT's time to prepare casserole - cut long strips of metalpaper and place on the bottom of the form, and then pour the olive oil and a little salt and pepper.

Lay the fish and put it into 1-2 small pieces of garlic.

then put the rest of the ingredients around. Finish pouring a little water to get a tasty broth. Another bit of salt and pepper on top.

Close the foil and secure the edges and place in a preheated 200 degree oven for about 30-40 minutes (until fish will be cooked). I'm usually open the foil and put on the grill for the last 5 minutes , but it is not mandatory.

As you can see, the recipe is simple, requires minimal time to prepare and perfect for the holiday table or for every day.

Bon Appetite!

Pasta with Red scorpionfish - italian recipe

Earlier I wrote a recipe for pasta with crabs. Today I will tell you how to cook my husband's favorite dish - pasta with Red scorpionfish. Here they are in the photo - red and dark - ugly, with spiny fins, but very tasty)) 

First you need a Red scorpionfish 500-800 for two portions. That is one big or two smaller fishes. In the store they have cleaned the fish: 

Then you need

• garlic, 
• 0.5kg of cherry tomatoes, 
• 300 ml of white wine, 
• olive oil, 
• pasta - tubettini (about 80-100g per person) - you can take a different pasta, such as spaghetti or paccheri. 

Then you need big deep pan, because we won't cook pasta separately but put it directly to sauce. So, fry the garlic until it became golden brown, then remove it from the oil. 

Put fish into a pan and cover it immediately, because there will be splash of oil. 

After 5 minutes,put the tomatoes cut in half 

5 minutes later, pour a little of wine into the pan. You can leave it open. 

Leave the fish to stew until it will be cooked.
And now we make other preparations. Take the rest of the wine and mix it with boiling water in a ratio of 1:2 (or 1:3). This method of cooking in wine gives the finished dish amazing taste. The main thing is not put too much wine and its quality should be good. Bad wine can spoil the whole taste of the dish. 

When the fish is cooked, remove it from the pan and collect all the bones, which remained in the pan. Add wine mixed with water and when it boils, add the pasta. Yes, we do not cook the spaghetti separately but in sauce, because they will absorb a full taste of the sauce, and you just can not break away until eat all))
Add a little of salt (quite a bit, because the sauce will be boiled down and salinity increase).

Yes, I left fish for a photo and removed it later) 

The time necessary to cook spaghetti read on the package. But of course we are preparing them by eye, or rather by taste - as the Italians say, "al dente", which means to the tooth. When spaghetti are ready they are not hard inside, but a little sink in teeth. Then while you put them on a plate and carry on the table, they will reach the desired condition, but will not be overcooked.

Before serving dish, sprinkle with chopped parsley. Parsley can also be added to the spaghetti for 3-5 minutes before finish to cook.

Buon appettito) 

Italian seafood soup

As I promiced in my sunday post today I write about Zuppa di pesce - Fish soup or Italian Seafood soup. It's famouse plate of South Italy. It's easy to cook but need many ingridients.

I made these photos when we cooked Zuppa for ten persons, so, you can see many ingredients and full pan of seafood. 

For cooking Zuppa for two persons you would need:

100 ml/ 3,5 fl. Oz. - extra virgin olive oil (di oliva),
3-4 garlic cloves,
0,5 kg/17.6 oz. tomatoes
2 scampi (wild shrimps)
6 shrimps
1 small cuttlefish
10-12 black mussels (better to use the type called mussels Taranto)
15-20 clams
2 fasolari (Callista chione)

One small goosefish
One-two different small rock-fish that have intense flavor 

It's important that fish is very fresh! All mussels, clams and fasolari must be alive. Ask to control clams at the fishmarket - it can contain sand. In this case one clam will damages all plate. Crustaceans must be also very fresh. Do not use the crustaceans that have the flesh is very soft, greenish-gray.

If you use bake ware the flavor will be more intense.
Recipe:
Put some oil in pan. Fry garlic a little. Then put fish, and sliced cuttlefish and tomatoes. (You can put also some seafood - in this case you will need to remove it from pan together with fish)

The trick that fish must always be bathed in broth or sause. You don't need to salt because the sea fish is lready quite salty.
Remove fish from the pan after 10-15 minutes. Put all seafood in the pan. Add some chopped parsley. Stew it about 15 minutes. 

If a broth is insufficient consistency, pour a little bit of water with salt.
After 15 minutes put the fish back to the broth. 
Boil it for 1-2 minutes.

At the same time toast 3-4 pieces of bread.

Put in the plate Zuppa for serving along with toasted bread.

Buon apetito!

Sunday by the Ionian Sea

Today was wonderful day, warm and sunny. That’s why we decided to go to the Ionian sea (Brindisi is near Adriatic sea). It's about 40 minutes from Brindisi. 

Water was splendid and turquoise. It’s not cold already and I wet my feet. Sand was hot and gold. We passed 2 hours at the beach walking and reading. Of course I have done what I prefere at the beach – gathering of the shells.  And of course I payed for this my a little burned shoulders) I don't know where I will use these sheel but I like them very much!

In the evening we gone in the other town, Porto Cesareo, for walking and looking the sunset.

This town is very famous for fishermans and there are many fish markets. We bought many kind of small fish and the sea food to do wonderful “Zuppa di pesce” – Fish soup. This is very particular plate of our region. Today I show you some photos made in fish markets and next week I will post recipe for this famouse plate of South Italy. 

The sign of one fish market:

Sword-fish:

Tunnies (tunas) and other fish:

Differernt fish:

Mussels: