COTRIADE - FISH STEW FROM BRITTANY

One of France's most rugged regions, the northwestern province of Brittany, is a captivating blend of spectacular coastline, verdant countryside, ancient towns with castles and medieval cobbled streets, stone megaliths, exquisite islands, inland woods and inviting sandy beaches.

 Jutting out into the Atlantic, between the English Channel and the Bay of Biscay; Brittany was a Celtic duchy for more than one thousand years before its annexation to France in the 16^th century.  It is a land rich in culture, tradition and history. Even today, one-fourth of Brittany speaks Breton, a language closely related to Celtic Cornish and Welsh. Many habitués prefer beer over wine.

Brittany is also famous for their large number of Michelin starred chefs, and is the birthplace of crepes.

Surrounded by the sea, Brittany’s coastal location offers a wide selection of seafood dishes; but of particular note are the fish stews, which provide a popular, hearty meal and use a wide variety of fish.

One particularly tempting seafood dish is Cotriade (co tree ahd), a specialty of Brittany. Cotriade is a wonderful fish stew, sometimes made from monkfish and/or mackerel and mixed with onions, parsley, white wine, garlic and potatoes, and is traditionally served with crusty baguette slices.

Adapted from Practical One Pot, Parragon Book, Bath, UK 2002

Cotriade – Fish Stew from Brittany           Serves 4

                            

Ingredients:

• ¼ teaspoon saffron
• 2 ½ cups fish bouillon or stock, heated
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 leek trimmed and sliced
• 1 small fennel bulb, thinly sliced
• 1 pound potatoes, pared and cut into chunks
• 2/3 cup white wine
• 1 tablespoon fresh thyme leaves or 1 ½ teaspoons dried
• 2 bay leaves
• 4 tomatoes, chopped
• 2 pounds mixed fish filets, such as haddock, cod, mackerel etc
• 3 tablespoons chopped fresh parsley
• Salt and pepper
• Crusty bread

Method:                       

1. Crush the saffron in a mortar and pestle or spice grinde
2. Stir into heated fish bouillon and then let steep for ten minutes
3. Heat oil and butter together in a large saucepan
4. Stir in the onion and cook 4 minutes over low heat, stirring occasionally
5. Stir in the garlic, leek, fennel and potatoes
6. Cover and cook for about ten minutes or until the vegetables are almost softened
7. Pour in the wine, stir, turn up the heat, and gently boil for three minutes
8. Check level, wine should be reduced by about half
9. Stir in the thyme, bay leaves and tomatoes
10. Add the saffron/fish bouillon
11. Bring to the boil, lower heat and cover
12. Simmer gently for about ten minutes so that all vegetables become tender
13. Add the fish, bring to the boil and then simmer for only three minutes
14. Stir in the parsley and season to taste

With a slotted spoon, remove the fish and vegetables to a warmed serving dish.

 Traditionally, the soup portion is served separately followed by the fish and vegetables, but you could serve it as one dish.

Last time I served this Brittany fish stew, the hummers came out. After every mouthful it was hmm, umm, hmm, almost ad infinitum; and why not?  It’s that good.

Enjoy Cotriade, a fine fish stew from Brittany soon.

                                                                                                                                                                 

BOBOTIE, A SOUTH AFRICAN CURRY

The heady flavour of curry is found outside of India in places like the Caribbean, but did you know that there are curries as far away as South Africa?  It’s an interesting story about how exotic foods like Sosatiese (kebabs) and Bredie (stew) became popular in South Africa. They were brought there by Dutch captives from the Malay Archipelago 300 years ago.

The giant Dutch East India Company opened a station in South Africa in 1652 to refresh supplies for its ships traveling to the Far East. They needed workers but were forbidden by Dutch law from enslaving the southern African natives. The political exiles or prisoners from places like Java, who had opposed the colonization of their homeland, were brought by the Dutch to South Africa as indentured servants or slaves.

By 1669, the Dutch East India Company was the richest private company in the world; with over 150 merchant ships, 40 warships, 50,000 employees and a private army of 10,000 soldiers. It had almost absolute ruling power in Dutch colonies from Africa east across the Pacific.

In Cape Town today, the Cape Malay culture still thrives, especially with its distinctive food. Cape Malay cuisine is stimulating, often consisting of exciting combinations of fruit, spices, vegetables and meat. The Cape Malay people spiced up European fare with zesty sambals and chutneys. An important contribution was their introduction of the sweet and sour flavour, now a characteristic of South African cookery.

A traditional Cape Malay dish is the classic Bobotie, a curry type of stew with fruit overtones. It might be the national dish of South Africa. The Dutch introduced the minced meat, but the Cape Malay introduced the spices.  Here is the last Bobotie version I made. We enjoyed it and I’m sure you will also.

From: The Farm Kitchen, Colette Comins, Struik, 2006

Bobotie                                            Serves 6

Ingredients:

1 large onion, chopped coarsely

2 inch length of fresh ginger, peeled and chopped

7 garlic cloves, peeled

1 tablespoon cumin seeds

1 tablespoon turmeric

3 cardamom pods, crushed, or 1 teaspoon powdered

2 tablespoons commercial curry powder

½ stick of cinnamon, broken up

2 tablespoons vegetable oil

2-1/4 pounds ground lamb or beef

1 tablespoon tomato paste

1 tablespoon apricot jam

2 tablespoons lemon juice

1 tablespoon cake flour

1 thick slice white bread

1 cup plus 2 teaspoons milk

4 eggs

3 drops real almond extract

¾ teaspoon grated nutmeg

6 bay leaves

Method:

• Preheat oven to 325F/163C
• Put first 8 ingredients in food processor
• Pulse them until chopped
• Heat oil in a big saucepan
• Add processed ingredients
• Fry until onion is soft
• Remove and put into a large bowl
• Add the ground meat and next 4 ingredients to the bowl
• In a separate bowl soak bread in  milk
• Squeeze out the liquid and add the bread to the meat mixture, reserving liquid

• Pack the meat mixture into an 8x12 inch rectangular casserole dish
• Beat eggs into the reserved milk
• Add almond extract and nutmeg
• Pour milk mixture over meat mixture
• Arrange the bay leaves on the top
• Bake for one hour until firm to the touch

This fragrant beauty is now ready to serve. Traditionally it is served with yellow rice but that’s up to you. A green salad would be a nice accompaniment as well.

Prepare this wonderfully tasty dish and see for yourself why Cape Malay fare is recognized far and wide as an unparalleled aspect of South African culture, via Indonesia.

ZUCCHINI SOUP

A-Z Soups

If you grow zucchini or know someone who does, you probably have plenty. Why not make a simple, satisfying zucchini soup of this wonderful vegetable? What a great way to whet your appetite for a nice meal.

From: http://www.recipegirl.com/2008/10/19/zucchini-fresh-oregano-soup/

Zucchini Soup                               Serves 4-6

Ingredients:

2 tablespoons unsalted butter
1 tablespoons olive oil
1 medium onion, finely chopped
1 3/4 pounds zucchini, sliced
3 1/2 cups chicken or vegetable broth
2 tablespoons finely chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup half & half cream
1 tablespoon finely chopped fresh oregano for garnish

Method

·        Heat butter and oil in a 3- quart saucepan

·        Add onion and fry over low heat, stirring occasionally, until translucent.

·        Add zucchini and continue frying for 2 minutes.

·        Add stock and 2 Tablespoons oregano and bring to simmer.

·        Cover and cook for 30 minutes, or until tender.

·        Puree in a blender.

·        Return to saucepan to heat up again. Add salt and pepper and half and half.

Taste for seasoning. Garnish with fresh oregano and serve.

YOGHURT AND SPINACH SOUP

A-Z Soups

Here is a lovely colourful soup, low in fat, high in protein and vibrant with healthy yoghurt and spinach.

From: Cook’s Library, Parragon Publishing, UK, 2002

Yoghurt and Spinach Soup         Serves 4

Ingredients:

20 ounces chicken broth or stock

4 tablespoons long grain rice. Rinsed and drained

4 tablespoons water

1 tablespoon cornstarch

2 ½ cups low-fat plain yoghurt

3 egg yolks, lightly beaten

Juice of 1 lemon

12 ounces young spinach leaves, washed and drained, large stems removed

Salt and pepper

Method:

Put a pot of water on heat to boil for the spinach blanching to come.

Put the chicken stock into a large saucepan, season with salt and pepper (careful, the stock might have salt) and turn heat on.

Put in the rice and simmer for 10 minutes, until just barely cooked.

Remove the pan from the heat.

Combine water and cornstarch and make a slurry.

Pour the yoghurt into a separate pan and stir in the cornstarch slurry

Put pan over low heat and bring yoghurt to boiling, stirring in one direction only (either clockwise or anti-clockwise), this is important to keep the yoghurt from breaking down.

When the yoghurt approaches boiling state, simmer under the gentlest heat for 10 minutes.

Remove the pan from the heat and set aside to cool slightly.

When cooled down, stir in the beaten egg yolks

Pour the yoghurt mixture into the stock and stir in the lemon juice, blending thoroughly.

Keep the soup warm, but disallow it to boil.

Blanch the spinach in salted boiling water for a minute or two only, so as to soften but not wilt.

Then pour the spinach into a colander and drain well.

Stir the spinach into the soup and warm through.

Taste for salt and pepper.

Serve with baguettes if desired.

The whole spinach leaves add a lovely colour to this extraordinary yoghurt and spinach soup.

Enjoy.

XEROPHILIC SOUP

A-Z Soups

Xero means “dry” as in Xerox Corp. who invented dry copying.  In the 1950’s, prior to Xerox, copy machines used a liquid and special paper. Phile means fondness for or liking.  So this soup involves a vegetable that “likes” a dry climate. This could have been titled Cactus soup or Sopa Nopalitos but …   …that doesn’t start with an “X”.  Okay, fine.

Everyone thinks of cactus as a prickly, off- putting vegetable; however cactus, known as Nopalitos in old Mexico, is relatively mild with a slight tart quality. You can find nopalitos, sliced and recipe-ready, in cans or jars and fresh tomatillos at Mexican groceries or ethnic sections of large markets.

http://www.bigoven.com/recipe/58813/sopa-de-nopales-cactus-soup

Xerophilic Soup or Cactus soup                    Serves 8

Ingredients:

1 tablespoon olive oil

2 onions, chopped

1 pound tomatillos, husks removed and chopped

6 cups chicken broth or stock

1 large jar (2 pounds) sliced cactus

2 tablespoons lime juice

2 tablespoons coriander leaves (cilantro)

2 ounces feta cheese

Lime wedges

Method:

Put oil in a 5 quart Dutch oven and add onion

Cook 15 minutes, stirring occasionally

Add the tomatillos; cook about 5 minutes, just to soften

Add the broth and bring to boiling over high heat

Stir in cactus, lime juice and coriander and cook until hot

Sere with cheese and lime wedges.

Xerophilic soup, sopa nopalitos or cactus soup. By any name it is a delicious soup.

WATERCRESS AND ALMOND SOUP

A-Z Soups

Add the watercress and cook it for 2 minutes

Stir in the vegetable stock, cover and cook gently, simmering for 10 minutes

In an electric blender or a food processor with a metal blade, puree the watercress mixture.

Rinse out the saucepan and put in the puree

Stir in the ground almonds

In a small cup, combine the cornstarch and one cup of cold milk.

Stir cornstarch mixture into the watercress mixture

Stir in the remaining cup of milk and simmer it for 5 minutes, Here is a refreshing cool, green soup you can enjoy sipping on a warm, sunny day. Watercress and Almond soup is a delight to eat when the heat is on and the more you know about watercress, the more you will appreciate it.

Watercress goes way back. At about the time that Plato was studying philosophy under Socrates, the Greek doctor Hippocrates started the first hospital and used watercress to treat blood disorders. He grew this herb in nearby natural springs. Watercress is among the oldest leafy greens consumed by humans and is much more than a garnish. It is loaded with vitamins and minerals. Back in the early sea journey days, scurvy was a problem and we’ve all heard about slivers of lime being given to sailors to prevent scurvy. Lesser known is that a 17^th century herbalist celebrated watercress as a remedy for the scurvy problem. When James Cook went around the world he actually took plenty of watercress for him and the crew.

Since watercress was served at the very first Thanksgiving with the Pilgrims in New England, it has been acknowledged as an important leafy green vegetable.

If you have tasted potage cressionniere you have enjoyed watercress in an enchanting hot soup.

Today I present watercress in a chilled soup because I want people to eat soup even when the temperature is soaring. If watercress is new to your pantry, get ready for a thrilling expedition when you make watercress and almond soup. Bon voyage, mates.

From: Book of Soups, Lorna Rhodes, HP Books, N.Y., 1989

Watercress & Almond Soup                                                     Serves 4

Ingredients:

2 large bunches watercress

2 tablespoons butter

1 small  onion, minced

2 cups vegetable stock

1/3 cup blanched almonds, toasted and then ground

1 heaping tablespoon cornstarch

2 cup scold milk

Salt and pepper

Thinly sliced almonds, toasted lightly

Method:

Wash and drain watercress. Reserve a few sprigs

Cut off coarse stalks and chop the watercress

Melt butter in a large saucepan

Fry the onion in the butter until softened

stirring intermittingly.

Remove from heat, allowing to cool.

Refrigerate at least 4 hours to marry flavours.

Garnish with thinly sliced almonds and watercress sprigs. Enjoy this delicious, multi-vitamin of a plant in watercress and almond soup

VERMICELLI SOUP

A-Z Soups

 Here is a wonderful Italian soup full of good groceries like pasta, olive oil, tomatoes and cheese. I hope you will give vermicelli soup a try.

http://www.ifood.tv/recipe/zuppa-alla-vermicelli

Vermicelli Soup                              Serves 6-8

Ingredients: 

½ pound vermicelli, broken

2 tablespoons olive oil

2 tablespoons butter

½ cup minced onion

1 garlic clove, minced

1 cup tomato puree

8 cups beef stock or broth

½ cup Italian parsley, minced

½ teaspoon salt

¼ teaspoon pepper

1 recipe Pilou (below)

Freshly grated parmesan or Romano cheese

Method:

Heat butter and oil in skillet.

Fry the broken raw vermicelli in the skillet until golden, stirring constantly.

Remove with slotted spoon and reserve

Add onion and garlic to skillet and fry until soft.

Add tomato puree, stock, parsley and reserved vermicelli.

Cover, bring to boil and cook until vermicelli is tender.

Add the salt and pepper.

Prepare Pilou in a soup tureen or serving bowl.

Gradually pour the soup over the pilou.

Ladle out the soup and offer the cheese.

To make Pilou:

In soup tureen place 3 egg yolks.

Beat the yolks until golden.

Gradually beat in 3 tablespoons olive oil

Beat until smooth.

Simple to make, enjoy some vermicelli soup soon.