مترجم سایت

مواد لازم:
ماهی شوریده یا قزل آلا بزرگ=1 عدد
گوجه فرنگی حلقه شده=2 عدد
لیمو ترش تازه حلقه شده=1 عدد
نمک=بمقدار لازم
پودر زنجبیل=به مقدار لازم
سیر و شوید تازه=بمقدار لازم

طرزتهيه
بهترين روش طبخ براي ماهي قزل آلا به اين نحو است كه ماهي را شسته و بعد از تميزكردن داخل شكم آن را كمي سيرتازه بماليد و مقداري پودر زنجبيل و نمك به آن بزنيد و مقداري شويد تازه درون شكم قرار داده و بگذاريد يك ساعت در يخچال بماند.
بعد از يك ساعت ماهي را از يخچال بيرون بياوريد و با استفاده از برس آشپزخانه كمي روغن( حدود نصف قاشق غذاخوري روغن زيتون) روي آن بماليد.

روي كاغذ آلومينيوم چند حلقه گوجه فرنگي بگذاريد و بعد چند حلقه ليموترش و بعد ماهي را روي گوجه و ليموترش قرار دهيد و بعد دوباره ليموترش و گوجه فرنگي روي ماهي بچينيد و سپس كاغذ را محكم ببنديد و در فر روي ميله هاي وسط با درجه حرارت 250- 220 درجه سانتيگراد بگذاريد. در مدت نيم ساعت تا 45 دقيقه ماهي آماده مي شود و عصاره گوجه و ليموترش به خورد ماهي مي رود و بسيار خوشمزه است.

Ingredients

1/2-1 lb raw shrimp, calamari and the fish (skinless/ boneless is best) of your choice. **If you can, get the bones/ head of the fish from your fishmonger too – you can throw ‘em in to the stew as it’s cooking for a nice fish stock alternative, and take ‘em out before you add the ‘fer real seafood for serving. Also, whitefish like grouper, etc are best, not something like catfish or salmon.
1 lb fresh, cleaned mussels (optional)
1 large onion (I use red) – finely chopped
4 tbsp extra virgin olive oil
3-4 stalks celery – finely chopped
6-7 cloves of garlic (you heard me) – finely diced/minced
7-8 medium, ripe tomatoes (or the canned equivalent)
900 ml (approx) low-sodium chicken stock (or half chicken/half seafood stock)
1/3 cup dry white wine
1 tbsp tomato puree
Red chilli flakes to taste
Pinch of saffron (optional)
2 bay leaves
1/2 tsp fennel seeds OR half a fresh fennel bulb, finely chopped
5-6 sprigs fresh thyme (on the stalk)
1/4 tsp cumin
Salt/ Pepper to taste
Pinch of sugar (if needed)
Rough chopped cilantro – half handful
Rough chopped basil – half handful
Slurry of 1 tsp all purpose flour and 2-3 tsp water (optional)
Method:

Heat up the olive oil in a nice, big stew pot. Add the onions, celery, fennel and half the garlic and reduce the heat to about medium. Let it cook down, sprinkle a couple of pinches of salt to help dehydrate them faster if you want.
When the mixture is browning nicely and just starting to stick to the bottom, add the white wine, and let it deglaze the base of the pot.
Add the tomatoes, puree, salt, pepper, cumin, chilli flakes, sugar, bay leaves and sprigs of thyme. Increase the heat for a few minutes, let the tomatoes start to break down.
When the tomatoes have softened, add the stock (and the fish heads/ bones if you have ‘em).
Let everything cook on a low simmer – uncovered - till the flavours taste nice and round. Adjust salt, sweetness, heat, etc., at this point. Don’t worry if you’ve oversalted, remember the seafood still has to go in. Simmer at least 20-25 minutes, stirring occasionally. If it’s too thin/ watery, you can add the flour slurry at this point.
Just before you’re about to serve, bring the stew back up to the boil, remove the fish heads, etc if you’ve left ‘em in, remove the bay leaves and thyme stalks (if any). Add in the saffron and seafood, let everything cook for a few (ie: 5-6 ) minutes. DO NOT OVERCOOK YOUR SEAFOOD OR GOD WILL KILL A PUPPY.
Turn off the heat, throw in the cilantro and basil, stir in and serve with some crusty bread.
Serves 6