Hake? Snapper?

Hake would be the italian "nasello", Nils would call it Kummel and a zoologist Merluccius merluccius. Use cod if you cannot find it.

Are you sure they don't mean saltcod or stockfish?

The fish to be used is snapper. I want to know if this recipe is suitable. I don't see why not, but I want to ask others.

By the way, you can make the liquid ahead of time. But, if that means making it the previous day, don't add the parsley. It might lose some of its bright green color and look unattractive. Put it in the next day and simmer a bit.

I'll pass this recipe and instructions along to Mike Sellaroli, who is doing the fish. I am doing polenta with ribs and susage, and San Gnuseppi soup.

So long as it is a southern or Sicilian/Sardinian recipe, it will work. No recipe from Veneto or any place like that would be suitable.

Yeah....it sounds too simple at first glance, but it's quite remarkable.

Mike, If hake is equivalent to kummel (I suppose you've got it in your database), I would not recommend substiotuting cod for hake as hake is firmer and more tolerant to heat than cod. This is just my experience and my not be shared by all.

Cheers

Nils Gustaf

The fish is to be snapper. The recipe has to be southern Italian or Sicilian or Sardinian.

Those are the constraints.

UC wrote: > The fish is to be snapper. The recipe has to be southern Italian or

Make a snapper couscous. It is truly delicious, the only places I know where fish couscous is made are Tunisia and Sicily. A yearly world festival of Couscous is held at San Vito lo Capo:

As you know, Sicily after being an major part of ancient Greece (Archimedes and Empedocles are both Sicilian) passed over to Carthage, then to the Roman empire, then to the Vandals, the Goths, became part of the Byzantine empire and later became a major center of Arab civilization for two centuries. After which it fell to the Norman conquest but under the Normans there was a harmonious coexistence of Arabs, Normans and Latin cultures, and Palermo still bears witness to this in its fabulous architecture and of course in the cuisine.

Couscous, fantastic pastries, all of these are remnants of that time.

Polenta from Sicily? Corn polenta? Polenta is actually northern Italian, AFAIK.

Reka

I also never heard of sicilian polenta. It is northern manly but you will find it as far as Lazio and Abruzzi or Marche. So maybe this is the Lazio bit...

I don't find polenta to be that manly, it's frou-frou food. :)

The menus is mixed Lazio and Sicily.

Yes.

Menu:

Prosciutto & figs (???) San Gnuseppi soup (Sicily) Mushroom bruschetta (Lazio) Folded pizza stuffed with broccoli rabe (Lazio) Asparagus rissoto (Lazio) Eggplant Sandwiches (Sicily) Polenta w/ribs & sausage (Lazio) Peppers stuffed with cheese and sardines (Sicily) Fish (snapper) Orange salad (Sicily)

UC wrote: > Menu:

Not aware of any gnu in Lazio or Sicily. Unless you are a Linux type.

If you have it with fennel yes (italians might understand this silly reply).

Ah. Funny Siracusa dialect...

I come from a very poor country. We don't have dialects.

In fact my country is so poor, our chief export is bums.

"UC" skrev i melding news: snipped-for-privacy@f16g2000cwb.googlegroups.com...

Oh, I see, that's why you are in the US! :-) Anders