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Apr 30, 2012 09:23 PM

May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread

Please use this thread to discuss Fish, Poultry, and Meat from the following chapters:

Food of Spain - Fish and Seafood, pages 297 - 347
Food of Spain - Poultry and Game, pages 349 - 391
Food of Spain - Meat, pages 393 - 437
Moro - Fish Main Courses, pages 177 - 200
Moro - Meat Main Courses, pages 201 -226

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  1. I cheated and started this weekend. On Saturday night we had the Fish tagine with potatoes, tomatoes and olives from Moro (p. 183). The recipes is here, about halfway down the page, for those of you without the book:

    I absolutely loved this dish. Lulu liked it a lot too. LulusDad didn't have a whole lot to say about it, so I'm guessing either he was mulling algebra in his head (yeah, he's sweet but a little weird) or he wasn't so taken with it. But I LOVED it. That said, it took a bit more work than I had expected. A charmoula is made from garlic, salt, cumin, lemon juice, red wine vinegar, paprika, cilantro and olive oil. I used the food processor; you can also use mortar and pestle. Rub about 2/3 of the mixture onto the fish and let sit in the fridge for 20 minutes to 2 hours. Next you boil some waxy potatoes until just tender, drain and halve. Fry some garlic with olive oil until light brown, add halved cherry tomatoes, toss. Then add grilled, peeled, sliced green peppers and the rest of the charmoula. Put about 3/4 of this mixture into the bottom of your tagine or pan (oh, on top of the halved potatoes), add the fish on top, put the remaining tomato/pepper mixture, then sprinkle some olives on top and a drizzle of olive oil. Cover and cook for 10-15 minutes. I didn't need to add any side - there was more than enough for the 3 of us, and it had it all - carbs, protein, vegetables - and loads of flavor.

    5 Replies
    1. re: LulusMom

      This sounds really tasty, but there are a lot of steps involved! Having made the recipe, do you think it would be possible to simplify it a bit, and if so, do you have any tips?

      1. re: Westminstress

        You could make the charmoula ahead of time. You could skip the whole roasting of the peppers (although of course they wouldn't be quite as delicate), but that is about it. I have to say, I was surprised how long I was in the kitchen for this one. At the same time, I really did enjoy it, and was glad I'd taken the time/effort.

        1. re: Westminstress

          there is also a charmoula mix that kalustyan sells that could speed up the assembly. You still have to add parsley etc but its pretty good.

        2. re: LulusMom

          Fish Tagine with Potatoes, Tomatoes, and Olives, p. 183

          Our family also really enjoyed this too, and yes; this was one dish that we ALL liked a lot, children, adults, and even the cook! The "charmoula" was absolutely delicious, giving the fish (I used haddock) and the sauce so much flavor. It is an uncomplicated prep, but does have several steps, some of which could be done ahead (grilling peppers, making the charmoula, assembling the sauce to be reheated later.) I took LulusMom's advice and used the food processor for the charmoula or it would have taken even longer! It was a great one-dish meal, and the next day we had the left-overs for an even-more flavorsome lunch!

          1. re: LulusMom

            I made the fish tagine tonight, using the link provided by LulusMom. I roasted the peppers and made the charmoula (I used the food processor) last night. I used fillets of wild Alaskan cod. I didn't peel the potatoes (why peel new potatoes?) and instead of frying the garlic cloves until brown, I chopped them and sautéed them until just beginning to color before adding the tomatoes.

            I and my guests really enjoyed this. Lots of flavor from the charmoula. I served roasted asparagus tossed with the Moro pomegranate molasses dressing alongside. Looking forward to the leftovers of both for lunch tomorrow.

          2. Mero en Amarillo (Grouper with peas and saffron) p. 184 Moro.

            I used flounder because it was local and fresh and looked beautiful. We all thought this dish was fine, but didn't have the "kebang" factor we like. If you absolutely love saffron, this would be a good dish for you. First you fry up 6 garlic cloves, then some cubed bread. Make a paste out of this (mine was a little dry to be called a paste, but it worked). Season your fish and put in the pan. Fry on each side until "sealed." Add the garlic/bread paste with some white wine. Let that bubble for about 30 seconds; add water with saffron and some peas (I used frozen, which they ok), turn down the heat and cover and cooked until cooked through. Fine, nothing earth-shattering here. Again, for those without the book, a link to the recipe:

            1. Pollo al ajillo (chicken cooked with bay, garlic and white wine), Moro, p220

              This was good for me, but not great. Mr GG loved it though. Simple prep - separate two whole bulbs of garlic into cloves but leave the skins on. Warm 4T EVOO and fry the garlic gently until golden. Remove the garlic and brown a whole, jointed chicken in olive oil. I made it harder for myself by cutting the bird up myself, which really is not my forte. You leave the skin on the breasts and wings and skin the thighs and drumsticks.

              Return the garlic to the pan and add 200ml of white wine or fino and bay leaves (fresh if possible). Simmer uncovered for a few minutes to burn off the alcohol then stir in water. Cover and simmer for 4 minutes, then remove the breasts and simmer the dark meat for 10 mins. These timings were perfect for me. Return the breasts to the pan to heat through then adjust the seasoning if necessary.

              This gave moist chicken in a tasty sauce. I served the whole garlic cloves as well, although it doesn't say to do so, and they were mellow and delicious. We mopped up the sauce with fresh ciabatta and I served a simple green salad on the side with the knock-out pomegranate molasses dressing also from this book. A lovely dinner.

              16 Replies
              1. re: greedygirl

                Pollo al ajillo (page 220)
                I made this last night. Although it was not strikingly different in flavor than other chicken dishes I've made in the past, I found myself unable to stop sopping up the sauce! I was faithful to the recipe
                ( which is described well above) except that I used dried Turkish Bay leaves rather than fresh, and I did halve the recipe. I will make this again sometime.

                1. re: greedygirl

                  I am going to have to do this one; I bet it turns out quite differently with white wine vs. Fino Sherry.

                  I shal report on the Sherry version, as I have a bottle brought by a friend who was recently in Spain:)

                  1. re: gingershelley

                    Pollo al Ajillo, p. 220 Moro Cookbook

                    Although the reviews above are not all raves, I am going to try my hand at this recipe tonight. I have boneless, skinless chicken thighs defrosting in the sink right now and that is my main motivation for trying this dish. I am hoping that my family approves, because my dinner last night was a bust. No plan yet as to what to serve alongside.

                    1. re: dkennedy

                      Pollo al Ajillo, p. 220 Moro Cookbook

                      Well, my family ended up loving this dish though I can't imagine why. I thought it was just so-so.

                      1. re: dkennedy

                        You know, dkennedy, you bring up an interesting question that I have always wondered about; why do my family members and/or Mr. Goblin sometimes really like certain COTM recipes that I am only so-so about too? Sometimes they rave about a recipe that I consider OK but not great. Is it because:
                        1. Folks are always predisposed to like a dish that is served to them--that they didn't have to make for themselves?
                        2. The cook has acquired "admiration fatigue" after all the prep/tasting and so on that getting a recipe made and onto the table requires?
                        3. De gustibus non est disputandem--?

                        And then there're the completed dishes that I think are terrific, and my family doesn't quite "get"!

                        1. re: Goblin

                          And then there're the completed dishes that I think are terrific, and my family doesn't quite "get"! I come across this reaction far too often.

                          Last nights dinner was laughably effortless and yet my daughter asked for seconds (which never happens), so did my DH, and my son said make it again. Meanwhile when I do go through the effort to make a complicated, layered dish it is usually lost on the kids. Frustrating!

                          1. re: Goblin

                            I tend to think 1) is the most common answer. I know that the one night a week that my husband cooks for me is a night when I'm thrilled with dinner almost all the time. Just the fact that someone else has done the work - thinking of what to make, shopping for it, doing the chopping, the cooking, any pre-washing up that is appropriate - that all makes me so happy that I'm very pleased to eat whatever is available.

                            I have an insomnia problem (somewhat less now that motherhood exhaustion is always there), and when I lived alone and worked at an office I would often wake up in the middle of the night and end up making some sort of cake or nibble that I could take in with me, just to keep myself occupied. And people absolutely loved it. Surely the cakes/nibbles were not always so wonderful, but the fact that people found them there, free of charge and energy on their part was a big reason they were such hits.

                            The ones where the family doesn't quite "get" them are the ones that drive me crazy. when I'm loving the meal and the others seem sort of "eh" about the whole thing it makes me slightly crazy.

                            1. re: LulusMom

                              "The ones where the family doesn't quite "get" them are the ones that drive me crazy. when I'm loving the meal and the others seem sort of "eh" about the whole thing it makes me slightly crazy."

                              Totally agree. Had a bit of that tonight when I was loving the grilled mackerel and my family was less enthusiastic about it. It didn't bother me too much though because the prep was so easy and quick that not too much sweat equity invested on my part. Plus, since it is so easy and relatively healthy that I figure I will probably make it again anyway.

                              It is the times I spend a lot of time on a recipe, particularly one that I pick out because I think my husband or kids will like it, and then they are lukewarm that really irk me.

                              Honestly, I think sometimes dishes are huge "hits" at my house because everyone is hungry. On nights when my husband has skipped lunch, he always thinks dinner is a winner :)

                              1. re: greeneggsnham

                                I think you definitely have something there (the hungry theory)! Maybe on nights when I know dinner will be somewhat work intensive I need to figure out some way (constant distractions?) to keep my husband from emptying the fridge at lunch time (or at least backing away from the bag of chips in the afternoon). I'm going to start monitoring which nights get "meh" type responses and what his lunch was (and if Lulu had a birthday party at school that day).

                    2. re: greedygirl

                      THE FOOD OF SPAIN
                      Garlic Chicken (Pollo al Ajillo) - Castile - La Mancha, Pg.351

                      Wow... Great COTM minds. I chose one of the most simple recipes from the FOS book, but arguably one of the most tasty, for our first May dinner too. The procedure is pretty much the same as the Moro recipe it seems, especially since we now know how much the Clarks rely on Rosen. I used dry white wine even though we have Fino in the cabinet. The pan sauce was full of flavor and had a lovely unctuous quality. I feel the chicken has to be aggressively seasoned before browning to defend itself against all the other flavors. Make sure there's plenty of crusty bread to mop up the delicious juices.

                      We loved this. The garlic was not too pronounced but enhanced the flavor of the chicken. I'll make this again to be sure. The side dish was a tapas from Daisy Cooks! by Daisy Martinez: Asparagus with Serrano Ham and Manchego cheese. Yum...

                      I've added a link to a much altered version of this basic recipe but the essence is there and if anyone wants accurate amounts or clarification etc., just ask. Bear in mind, Ms Roden did Not use Wondra flour as the blogger did...

                      1. re: Gio

                        You say, "The garlic was not too pronounced but enhanced the flavor of the chicken."
                        I'm going to make this Sunday or Monday, using a whole cut-up chicken about 3-1/2 lbs.,and am wondering if you used 1 'or' two heads of garlic in yours recipe; i.e.,if you used the FOS recipe or the linked recipe.
                        FOS suggests 1 or 2 heads of garlic for a whole chicken. No biggie, just curious. Thanks, Gio.

                        1. re: Rella

                          Good morning Rella. I used Claudia Roden's recipe in TFOS and I used the 2 heads of garlic. In order to speed the process of peeling each clove I sliced off the root end, and holding the tips, I smashed the head with the side of my chef's knife. This doesn't take all the skin off at once but it gives you a good start. If you make this recipe I hope you enjoy it as we did.

                          1. re: Gio

                            I really don't know what to say, but in this case, there might have been several things that caused us not to like this recipe 'that much.'
                            Defnitely a lot left over for today.
                            Here are the things that probably could have changed the taste. If I had initially browned the chicken more. The pan was not over-crowded. As you say above, the chicken could have been seasoned more .... I'm always afraid that salt will toughen, so it's a close call for me how much to salt chicken.

                            I feel that the garlic could have been more pronounced, and to make it so, if I made it again, I would roast the garlic in oil and squeeze it into the broth.

                            I felt the 3 bay leaves I used flavored the chicken meat. We just didn't like this taste. The wine I used, a Pinot Grigio, my last bottle of this grape I'll ever buy, was not right for this dish. The chicken stock I used was a nice strength of my homemade from the last organic chicken.

                            I did buy a bottle of Spanish olive oil for this dish, and when it heated, I loved the smell, and also when the chicken was frying in it.

                            There was loads of the broth, but somehow it reminded me of the broth in 'Chicken and Rice" - I think it is called - that I liked in Singapore. I think it might have been the je ne sais quoi.

                            1. re: Rella

                              Hmmm... I really don't know what to say also. As a discussion above describes some folks either like or dislike these recipes for whatever reason. Making substitutions is risky I think. One has to be aware of the subtleties and distinct character of ingredients in order to make alternative choices successfully. I'm not saying you don't Rella, but sometimes what we thought would be great... simply isn't. I'm sorry this recipe was not pleasing to you.

                              I must say, though, that we cook A Lot of chicken in many different variations so it takes a noticeable difference in a recipe for us to like it. In this case it must have been the load of garlic, the Chardonnay, homemade salt-free chicken stock, and the dry bay leaves... everything just came together to suit us very well.

                              1. re: Gio

                                "Making substitutions is risky.." :

                                I agree and specifically when cooking cuisine of another country where we have every reason to believe that it is a bona fide recipe of that country by the author.

                                In that case, and here, I don't like to make substitutions my first go-round, but like to try to duplicate the recipe as the author as described.

                                I do love garlic and I've never cooked a 40-cloves of garlic chicken recipe which I think a video covers this type of recipe in ATK/Cook's Illustrated season 4?. I didn't count my cloves, but 1 head was 48 grams. 2 heads is getting cose to 40, heh?

                                Thanks for your reply, Gio.

                      2. re: greedygirl

                        Pollo al ajillo (chicken cooked with bay, garlic and white wine), Moro, p. 220

                        Our turn on this dish. We also thought the dish was good, but not great. The sauce (we used fino sherry) was the highlight (along with the garlic clove)- great for mopping. Roden's version appears to be very similar accept that the skin is kept on the thighs and chicken stock is used instead of water. I may try this to see if it elevates the dish. Either way, it was a satisfying and quick meal on a work night- no complaints.

                      3. Roast Chicken with Harissa – Moro – p. 217

                        Delicious! I picked up a lovely, plump chicken at the butcher’s and though Melissa Clark was tempting me last weekend, I couldn’t stop thinking about this recipe that originally caught my eye when I flipped through the book in the bookstore.

                        If you are using purchased Harissa (and the author’s encourage you to make your own with their recipe, cautioning that store-bought may be bitter) this dish comes together very quickly . . . and I did use my own, doctored version. If you are making your own Harissa, you’ll need to allow a little more time. Given the Clark’s caution, I decided to taste my Harissa and indeed, it was a little bitter so I added some sweet pepper paste and some honey until the flavours balanced out. The bird is rubbed w the Harissa, sprinkled generously w S&P then left in the fridge for a couple of hours prior to roasting at 425°F for 50 mins. I should note that I placed a halved lemon and a head of garlic in the cavity of my bird prior to roasting as we love those flavours w Harissa.

                        Our aromatic bird emerged looking a little burnt in spots due to my addition of honey but thankfully it was perfectly cooked, tender and juicy. The heat of the Harissa was just right and made for a really delicious roast. I’d definitely make this again. I served it with some warm Harissa-infused honey on the side for dipping.

                        21 Replies
                        1. re: Breadcrumbs

                          I'm looking at this recipe for tomorrow night, and I have one question...
                          Does the flavor of the harissa penetrate into the meat at all? I don't really like chicken skin (oh I know, I've nearly lost friendships over this). So if I took off the skin on mine, after cooking, do you think I'd still have a flavorful chicken? Mr. NS likes the skin, so no problem for his share.

                          1. re: L.Nightshade

                            I'm not a big fan of skin either LN so I remove mine too and yes, the Harissa flavour did infuse the meat. I did serve mine w the Harissa honey on the side though so I was getting some Harissa flavour from there as well.

                            For insurance, why don't you put some inside the bird so it steams into the meat as well....if you like lemon you could smear it on the cut side of the lemon prior to inserting the pieces in the cavity.

                            1. re: Breadcrumbs

                              Thanks for your notes Breadcrumbs. I'm also looking at Chicken and shrimp with almond and chocolate sauce, but that one seems more like a weekend dish. This one seems like a good one for a Wednesday!

                          2. re: Breadcrumbs

                            Sounds delicious. I bet you would also like this recipe, which I love (it's got tons of flavor):

                            For homemade ras el hanout (REH is in the recipe linked above), I use the one that's part of this recipe:

                            1. re: Caitlin McGrath

                              Caitlin you won't believe this but that's been my "go to" ras el hanout recipe for years!! I LOVE it and have even made big batches and given it as gifts! What a small world we live in!

                              Thanks so much for sharing that chicken recipe, it sounds fabulous and I will most definitely make it, I really appreciate it Caitlin.

                              1. re: Breadcrumbs

                                Small world, indeed! I've never made the bstillas in the link, but that's definitely my ras el hanout of choice, as well. It's so complex and flavorful. If you try the roast chicken with Moroccan spices, do let me know what you think.

                            2. re: Breadcrumbs

                              Yummy! I can't wait to get started.... do you rub some of the Harissa under the skin on the breasts and thighs?

                              1. re: gingershelley

                                Ha! That's what I'm thinking of doing! Great minds...

                              2. re: Breadcrumbs

                                Roast Chicken with Harissa, Moro, page 217.

                                I did not make my own harissa this time, but used a jar of Mustapha's Moroccan Harissa, which is very nice, and not bitter at all (I far prefer it to the Tunisian harissa that comes in a little can). We made some structural changes in this recipe in that the chicken was spatchcocked and cooked on the grill. I coated the chicken with the harissa (and rubbed some under the skin also), salt, and pepper, and let it rest in the fridge for the better part of the day. Guided by the notes for cooking a boned chicken, on page 216, we started the chicken in a cast iron skillet on the grill. When it came time to flip it, it was plopped onto the grill, and the pan came inside where I added the lemon juice and water to the drippings in the pan to make the sauce.

                                This made a wonderful, tasty bird. And we really liked the cooking method; you end up with a smoky, grilled chicken, and pan drippings for a sauce. The best of both worlds.

                                I served this with a bit of harissa on the side, and a mixed vegetable dish from Food of Spain. Nice combination, lovely dinner.

                                  1. re: Blythe spirit

                                    Thanks Blythe spirit! It was pretty darn good, I must say.

                                1. re: Breadcrumbs

                                  Roast Chicken with Harissa - Moro - p. 217

                                  Loved this dish. The night before cooking, I salted the chicken a la Judy Rodgers (but a little less heavily) and smeared a generous amount of harissa all over the outside and a bit inside the cavity. I did not rub under the skin out of deference to my toddler. I did not make the harissa myself but purchased it from a great specialty store in my neighborhood that makes it fresh - honestly theirs is delicious and probably better than what I would make. The next night I roasted at 425 for a little over an hour. (My oven takes longer than most ovens and I usually turn the temperature up to compensate, but when I roasted at 450 I worried that the harissa was burning and turned the temp down a bit.) The chicken was juicy and delicious, loved the addition of harissa. Served with moros y cristianos and dressed acelgas, see report in the vegetable thread.

                                  I think the harissa would also be great on chicken parts for a faster after-work dinner. I would use drumsticks because then you would get a lot of harissa-coated crispy chicken skin with each bite, and I wouldn't bother to marinate. I have a lot of harissa left over, so I will definitely be trying this simpler version, will post back to let you know how it works out.

                                  1. re: Breadcrumbs

                                    Here's an example of COTM reach beyond the cookbook users. I don't have the Moro cookbook (although, as of yesterday, all three are on their way to me, because I have a cookbook problem). This looked so incredibly tasty to me that I had to have it. So last night, I cut a little under a cup of harissa (store bought) with juice of one pretty juicy lemon. I smeared it all over the chicken and under the skin. I stuffed the cavity with thick slices of another lemon. And I instructed my partner to roast it while I was at a late meeting. He ended up adding a bit of water about 45 minutes in and basting a couple more times after that.

                                    The Tender, incredibly flavorful. Just wonderful. We will have it again. And again and again.

                                    So thanks COTM!

                                    1. re: Breadcrumbs

                                      Roast Chicken with Harissa, Moro, p. 217

                                      Another take on this easy and delicious recipe. It was my first experience with harissa--my, that is a tasty condiment! My jarred version was purchased it from the La Tienda site, and because of the other posts, I did taste it first and added some honey to smooth out the acidity. Don't have too much to add to the other reports, except that I agree that it would be better to rub the harissa under the skin rather than on top--the flavor doesn't really permeate otherwise, even if the chicken is rubbed ahead of time and left in the refrigerator for a few hours. The skin tasted dandy, but I wanted more flavor in the chicken meat itself. I also made a simple pan reduction as the recipe recommends while the roasted chicken is resting--just some water and lemon juice added to the (poured off) fat left in the pan--and this did add more flavor.

                                      The recipe produces a very moist chicken and I will try it again. Here's a photo, which looks remarkably like Breadcrumb's chicken! Served with the cauliflower with saffron, pine nuts, and raisins (p. 236) and roasted asparagus with pomegranate molasses (p. 260).

                                      1. re: Breadcrumbs

                                        Add us to the fans of the Harissa chicken. Delicious. Mr GG hasn't stopped raving about it. Next time I will turn the temperature down slightly as I have a convection oven which runs hot and the Harissa caught a little bit.

                                        1. re: Breadcrumbs

                                          Roast Chicken with Harissa – Moro – p. 217

                                          Late to the party, but having called it quits with the Homesick Texan, I returned to our Spanish month, which I didn't get to explore as much as I wanted due to travel. I remembered this recipe getting rave reviews, and as it was something easy I could do at the end of long day of work, I went for it.

                                          Process has been described pretty well already, so I'll just say that for my version, I didn't have much time for the chicken to sit with the harissa on it (almost no time), so I went ahead and rubbed some under the skin in addition to on the outside. I roasted my chicken in my Breville SmartOven (convection toaster oven), and since it was quite a bit larger than called for, extended the time a bit. I made the gravy with the pan juices as instructed (pour off oil, add water and lemon juice, scrape bottom and reduce sauce). Easy as pie and delicious. I used Mustapha's jarred harissa. This recipe was far better than I expected, for such a no-fuss operation. I'll definitely repeat this one.

                                          1. re: MelMM

                                            MeIMM - how do you like your Breville oven? I've been looking at getting one but my kitchen is very small and I'm not sure if giving up the space would be worth it or not...

                                            1. re: Blythe spirit

                                              I love it. If I had to choose between my regular oven and the Breville, I'd take the Breville. I guess it will depend upon your cooking style, but for me, it really works. I usually cook for just two of us, and I use this for almost everything. Bread, pizza, roast chicken, rack of lamb, cake... anything that will fit, and that is most things for us, I prefer to cook in the Breville. And then, of course, we do occasionally make toast. On the cookware board you can find some posts about it, including some from me.

                                              Honestly, between this thing for indoors and my Big Green Egg for outdoors, I very rarely use my big oven.

                                              1. re: MelMM

                                                Thanks MeImm and Breadcrumbs, I really appreciate the feedback. There is just nothing to compare with anecdotal evidence, and now I'm definitely going to check out the cookware boards as well. It is a bit of a concern that some have had the experience of a total 'burn out' in less than a year. But good to know that purchasing a warranty is a good idea! I have seen the oven demonstrated at my local cooking store and was sorely tempted. Now I can make an informed ( and not purely impulsive!) decision. And now, I must go. Am trying the Zuni Roast Chicken for the first time and am concerned about my cats and me being asphyxiated by smoke....going to open all windows and check back later :-)
                                                Heavens, it's smoky in here.

                                              2. re: Blythe spirit

                                                I'm another fan of this oven Blythe. I don't recall if you've been on the thread in the Cookware board but there is one about Breville Smart Ovens and there's lots of love for them out there. That said, after almost 1 full year of perfect cooking, alas my oven just stopped working. The screen went dark and it just died. Fortunately, since we were just 3 days away from owning it for a year, the store took it back and gave us a new one. I did Google this issue and it seems others have encountered the same problem. So, now we're onto oven 2, year 2 and of course, its working like a dream and like Mel, we love our Smart Oven. Prior to our recent kitchen reno, this was also our oven of choice. I'm keeping my fingers crossed that this one has more than a year's life in it or, if it doesn't, it too has the courtesy to kick the bucket before the year is up so I can exchange it again! We've used it to roast, toast, bake and broil and honestly, it does a fabulous job with everything.

                                                1. re: Breadcrumbs

                                                  BC, great info, as I may be moving on to a new kitchen in next few months; good to know the Breville is worth the cost, and the cautions. I shall check out the Cookware board for more on this.

                                                  Good info:)

                                          2. HAKE IN SALSA VERDE
                                            I made this because I had a lot of parsley but, alas, I had no fish stock just Marigold powder. The recipe was disappointingly blah. Just because of the Marigold?But I have made a very similar recipe before, fish cooked on top of the stove with parsley seems to be a Spanish classic, but it has always been a disappointment so now I have learned my lesson. I'd be curious to know whether any one has had success with this (or similar) recipe. So far I way prefer fish with an Italian green sauce made with uncooked parsley,garlic, oil etc.

                                            4 Replies
                                            1. re: Fuffy

                                              Fuffy, which book is this in? Sorry it didn't work out for you...


                                              1. re: Fuffy

                                                Sorry to hear this was NOT successful for you Fuffy, as was thinking of cooking my fresh whole Channel Snapper this way tomorrow. Albeit grilled, but finished in the 'salsa verde' from Food of Spain.

                                                Do you think I should make a more traditional green sauce, and just drizzle it on the grilled fish?

                                                I have this lovely whole fish, and am going to grill it (despite that COTM has little info on recipes for grilling, which to me is odd, as a long history of Galicia, etc. having fishermen with grilling...).

                                                I have this lovely fish, and want to grill and am trying to figure out a Spanish way.

                                                Any thoughts?

                                                1. re: gingershelley

                                                  Well, I'd love you to try the recipe that didn't work for me to see what the results are - I'd be interested. But I think it would be safer for you to make a traditional green sauce

                                                  1. re: Fuffy

                                                    Not very COTM-ish, in the end Fuffy. I made an uncooked Italian green sauce for the grilled snapper. Just wanted tasty, if not exactly Spanish.
                                                    Back to COTM soon:)