Fritura de Pescado a la Oranesa

Ingredientes

1,5kg de pescados mixtos para fritura

100 gr de harina

Sal

Aceite para freír

Para la chermoula

6 dientes de ajo

Un manojo de cilantro fresco y perejil

Cúrcuma

Pimentón dulce

Guindilla picante en polvo

2 limones

Sal y pimienta

Aceite de oliva

Para la salsa roja

3 tomates maduros

½ cebolla

4 dientes de ajo

Un manojo de cilantro fresco

Perejil

Comino en polvo

Tomate concentrado

Sal y pimienta

Aceite de oliva

Preparación

Salsa chermula

Exprimir los limones, poner el zumo en un cuenco y añadirle el ajo pelado y picado finamente con cilantro y perejil, una pizca de cúrcuma y guindilla picante, media cucharada de pimentón, sal, pimienta y medio vaso de aceite. Remover la salsa para que emulsione y dejar reposar.

Salsa roja

Picar el ajo y la cebolla con cilantro y perejil y rehogar suavemente el picado en una sartén con 2 cucharadas de aceite, unir los tomates en trozos pequeños; cocer 5 minutos y agregar una cucharada de tomate concentrado diluido en un vaso de agua caliente cocer 20 minutos a fuego fuerte revolviendo; 5 minutos antes de terminar, añadir una pizca de comino, apagar el fuego y reservar la salsa al calor.

Para el pescado

Limpiar el pescado, pasarlo por harina y freírlo poco por vez en abundante aceite hirviendo, retirándolo con la espumadera .Servir el pescado con las salsas.

Cajun Seafood Pasta (serves 4 - 6)

2 cups (500 ml) heavy cream

2 scalliions (spring onions) green and white parts, finely chopped

1/4 cup chopped fresh parsley

1 tbsp chopped fresh basil

1 tbsp chopped freshthyme

1-2 tsp red pepper flakes, or to taste

1/2 lb (225 gr) shrimp peeled and devained

1/2 lb (225 gr) bay scallops

1/2 cup shredded Gruyere or Swiss cheese

1/2 cup grated parmesan cheese

salt and ground pepper to taste

1 lb (450 gr) fetuccine or other pasta of your choice, cooked according to package directions and drained

Bring the cream to a boil in a saucepan over moderate heat and let simmer uncovered until reduce by about 1/3.  Add the scallions, herbs, and red pepper flakes and simmer for abut 5 minutes.

Add the shrimp and scallops and stir to combine.  Stir in cheeses and cook, stirring constantly, until cheeses have melted and the shrimp are firm and opaque, about 3 minutes.

Adjust seasoning with salt and pepper and serve over cooked pasta.

Cacciuco alla Livornese

4 tbsp extra virgin olive oil

1 medium onion finely chopped

1 stalk celery finely chopped

1 medium carrot finely chopped

4 - 8 calamari, cleaned and chopped into rings

1 cup dry red wime

1 28 oz can italian plum tomatoes

1 lb mussels, cleaned and de-bearded

1 dozen littleneck clams

1 cup water

1 dozen medium shrimp, peeled and de-veined

1 dozen sea scallops (optional)

2 lb assorted firm fleshed fish (haddock, schrod, cod, monkfish, etc.) cut into large chunks

4 tbsp flat leaf Italian parsley, finely chopped

freshly ground black pepper

Heat the olive oil over moderate heat in a four to six quart pot, then add the onion, celery and carrot, stirring as they go in.  Saute the vegetabñes until they become soft and slightly browned, about ten minutes.

Raise the heat to high and add the calamatri, saute, stirring constantly, until they become purple and begin to brown slightly, two or three minutes.

With the heat still on high add the red wine, scraping the bottom of the pot for any bits of vegetables that may have caramelized.  Boil for a minute or two in order to evaporate the alcohol.  Reduce the heat to low, and with the pot off the stove, add the tomatoes, crushing them with the back of a fork as they go in.

Return the pot to the stove and bring the calamari/tomato/wine mixture to the simmer, simmer gently while you prepare the mussels and clams.  In a four to six quart pot, add the mussels, clams and water, then bring to the boil.  Cover the pot, lower the heat to medium and allow the shellfish to steam for about five minutes, or until their shells open.  Discard any that have not opened.  When they have finish steaming, remove the pot from the stove and remove the shellfish with a slotted spoon, reserving the steaming liquid.  When the shellfish are cool enough to handle, remove them from their shells.

Add the shrimp and optional scallops to the simmering tomato mixture.