Shnugga's b-base
This is my youngest daughter's choice. Pay attention.
4 lbs of redfish and or red snapper ( yeah...bait)
3 sprigs of thyme, minced very fine, so take your thyme doing it
3 sprigs of parsely, fine as well
3 bay leaves, these are fine too
3 cloves of garlic Guess what?, these are chopped fine too.
6 allspice ground....fine
2 tablespoons of your ...finest... olive oil or butter. (Use the oil
)
2 onions, you guessed it, chopped fine
2/3 cup sherry If you don't drink, like me, use a flavored oil in lieu of the sherry, about 1/4 cup and some vinegar.
2 cups of pureed tomato
1/2 a lemon sliced, yep..fine
1 pint fish stock or boil some water if you don't cook much
salt, pepper and a good dose of cayenne pepper. Not too much for the kids and if the person at the other end of the table is someone you want to have over again. And over again.
A pinch of saffron, chop it fine...it costs.
Rice.
Now here's where I hook you up- fish stock 101.
Boil the heads of the red snapper and red fish together in 1 1/2 quarts of water, (no I don't know how many liters that is...) containing a sliced lemon and a cheesecloth bag of thyme, bayleaf and parsley. We cook types call it a bouquet. She'll call it and you, cute. When this is reduced to a pint, pull the heads, strain and reserve.
Dat's fish stock.
Rub each slice of fish with salt and pepper and then the mixture of the herbs, garlic and allspice. Rub her too. Really work it in,(the spices guys!), as you want the stuff really deep in the fish.
Heat the oil in your best iron pan that'll let the fish sit in there without overlapping. Everything needs it's space... Add the onion to the oil and lay the fish in and let it, now get this- etouffe, or smother about 10 minutes, turning once, letting it partially cook. Remove the fillets and add the vino and stir it up before you add the tomato, lemon and fish stock. Salt pepper and cayenne here. Boil this off until it's reduced by half. Take her for a stroll down to the creek or something...
Check your hair for muss, then add the fillets back to the mix and cook for another 5 minutes. I spalsh in the habanero sauce here and a pinch of saffron so it dissolves. Spread the saffron over the fish. Ladel this stuff over the cooked rice and get after it. Immediately. She wants it.
Who's the man? :king
sven
