Posted tagged ‘Fish’

Lent

February 16, 2018

LentAs many of you know yesterday we observed Valentine’s Day, but also we observe Lent. Now the church that I belong to does not observe Lent (or Ash Wednesday). So I was at my weekly Bible study meeting on Wednesday and I asked our pastor, what gives? How come and why not?

Now I would expect our pastor to know this stuff but unfortunately he didn’t have a clue. At first, he said that he thought it was Catholic/Protestant thing. To which, I answered that I knew many Protestant churches that observed Lent. Anything else? Alas, he had nothing.

Sigh. So it seems that I would have to find out the answer myself. So, I asked my number one spiritual adviser, Google. It seems that Google had a ton of answers on the subject.

So Google tells me that most Protestant churches do indeed observe Lent and Ash Wednesday. The main exception is the Baptists. The Baptists come from a Calvinist/reformation background and as such got rid of all church holy days. The only exception that was kept was Easter and Christmas.

The only other (Christian) religious sects that do not observe Lent are the Amish and the Mennonites.

And while we’re on the subject of Lent, let’s talk about meatless Fridays. I grew up in a Roman Catholic family in the 1950’s .and 1960’s. We not only did we not eat meat on Fridays during Lent, we observed that practice the entire rest of the year. I got so used to fish on Fridays, I got to liking it. My Dad would cod-fish cakes on Friday for breakfast. They were so good.

Here is an interesting article that goes in depth about the issue of Lent and repentance.

Cioppino

December 30, 2014

Cioppino is an Italian fish stew that an excellent choice for a cold winter’s day. (Even in LA). Temperature today in San Pedro is in low 50’s with light rain. Not exactly weather back in Mass, but chilly nevertheless. The attached recipe belonged to Paula’s father Harold. Harold died in 2009. Whenever we have it, we think of him. It was one of his favorite dishes.

There are tons of recipes for cioppino available online. Here is the pointer to the Wikipedia entry.

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Selection of fish depends on what’s available at fish monger. Quantity depends on how many people you are serving. Our choices also depend on the price of various fish components. One can end up spending a lot of money at the fish counter.

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Ingredients

1/4 c Olive Oil
1 Onion (large), chopped
1 Clove garlic, crushed
2 Tbsp Parsley, fresh, chopped
1/2 c Celery, chopped.
1/2 c Green Pepper, chopped
1 large can of crushed tomatoes
1 6oz can of tomato paste
2 tsp salt
1 tsp paprika
2/3 c red wine (Harold’s handwritten copy specifies 1 cup Stanley wine. Back in the day, Harold made his own wine.)
4 c water (optional: substitute 8 oz clam juice for one cup of water)
1/4 tsp Basil
1/2 tsp Red Pepper
pinch of Rosemary (Harold’s copy suggested “or any other young lady”)
1/2 tsp Oregano
1 tsp Worcestershire Sauce
2 lobster tails – Cut in 1″ pieces
1/2 lb Medium shrimp
6-12 Scallops
3 Crab legs – cut in half
6-12 Little shell clams
6-12 Mussels
1 lb white fish ( Swai, Cod or whatever’s available. One can find Cod on the west coast but usually it’s expensive.), cut in 1″ pieces

Directions

Heat oil in large kettle. Saute onion, garlic, parsley, celery and green pepper until golden.

Add tomatoes, tomato paste, salt, paprika and wine.

Simmer 15-20 minutes – Stir occasionally.

Add water and remaining seasonings. Cook slowly for 45-60 minutes.

15 minutes before serving. Add chunks of white fish.
10 minutes before serving. Add shell fish.
Cook over low heat until fish are done. The clams should open up when they are done.

Serve with garlic bread and a glass of red wine (in a glass, not the soup). I suggested Chianti, but I was outvoted by Paula. So we had a nice Cabernet Sauvignon). Thr version we made tonight didn’t have either the crab legs or lobster tails. Too expensive.

– Posted using BlogPress from my iPad

 

Salt Cod Fish Cakes

September 17, 2013

Back in the day when I was a child, on Friday’s we would eat cod fish cakes for breakfast. My Mom and Dad would prepare them the night before so we would have a hot breakfast in the morning before school.

So I decided it was time to find the recipe for salt cod cakes and try making them myself. Finding a recipe wasn’t a problem. Finding salt cod on the west coast was a problem.

We finally found some in an Albertson’s Supermarket in San Pedro. And the meat guy knew what I was talking about. Salt Cod comes in a small box with about a pound of cod preserved in salt from Nova Scotia. It was the same box that I remember from when I was a kid living in Brighton. So without further adieu, here is the recipe.

Ingredients

1 box of salt cod. (If stores have it, it usually can be found in frozen meat section). Ask. I suppose you could substitute 1 lb fresh white fish of some sort. Doesn’t seem right though.

2 Large potatoes, peeled and cubed

1 tsp seafood seasoning

Ground black pepper to taste

1/2 cup chopped fresh parsley

1 large onion diced

2 eggs

1/2 c white flour

 

Directions

  1. Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.

  2. Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 20 minutes.
  3. Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
  4. Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

I generally put ketchup on my fish cakes. Paula laughed. She though tartar sauce was right. She tried the ketchup. She agreed it was right. This recipe makes enough for 4-5 servings.

 

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