The European cookbook for American homes (from Italy, Spain, Portugal and France)

FISH LUSITANIA STYLE (Pescada a Lusitana) Y2 pound fish 3 tablespoons grated Parmesan 2 cups mashed potatoes cheese Salt and pepper Butter 1 egg yolk, beaten 1 tablespoon lemon juice From the tail end of a fish have slices cut the thickness of a fifty-cent coin, removing bones. Have ready the mashed potatoes, seasoned with salt and pepper, and mixed well with egg yolk and Parmesan cheese. Melt 3 tablespoons butter in a baking pan, and stir into it the lemon juice. Season fish slices with salt and pepper and lay side by side in the pan. Mask each slice with a thick layer of mashed potatoes, neatly smoothing with a knife repeatedly dipped in melted butter. Place in a moderate oven (350° F.) for about 10 minutes, or until fish is cooked and potatoes are golden brown. The name of this dish is derived from the ancient Latin, Lusitania, for the land that is now Portugal. FISHWIFE'S STEW {Caldeirada a Pescadora) 2 pounds assorted fish, sliced 1 dozen sorrel leaves (optional) (such as flounder, bass and 1 bay leaf blackfish) 1 teaspoon minced parsley lA cup olive oil 1 tablespoon vinegar 1 onion, sliced 1V2 cups white wine 1 garlic clove, crushed Salt and pepper 2 tomatoes, peeled and sliced Thinly sliced stale bread Lay fish slices in saucepan, add oil, vegetables, herbs, vinegar and wine and shake pan to mix evenly. Season. Bring to a boil, cover closely and simmer 15 minutes. Cover bottom of a casserole with bread slices, lay fish on top and pour pan contents over. Cover closely and set over very slow heat for 15 minutes. Serve in the casserole. Caldeirada a Pescadora should be cooked on the high poop of a Portuguese fishing boat, by a brawny, nut-brown fisherman, or his wife, with the odors of the herbs mingling with the clearing sea mist of early morning to whet an appetite already ravenous from strenuous fishing. Anything from net or hook may go into the earthenware olha — eel or ray as well as the choice of the catch — sole, roballo (sturgeon) or salmonete (red-mullet). The cooking fire should, by rights, be slow charcoal burning in a low iron brazier. SMALL MACKEREL GRILLED (Sarda Fresca Grelhada) 4 small mackerel i tablespoon onion juice 3 tablespoons olive oil Salt and pepper Juice of Y2 lemon i teaspoon minced parsley Split mackerel the entire length. Remove backbones, heads and tails. Wash and dry the fillets. Lay in dish. Mix olive oil, lemon juice, onion juice, salt and pepper. Pour over the fish, covering well. Let marinate 2 or 3 hours, turning occasionally. Grill and serve sprinkled with parsley. The marinating liquid may be heated and poured over, or they may be spread with melted butter. STUFFED SALMON (Salmao Recheado) 1 (3- to 4-pound) salmon 16 shrimp, cooked and shelled Salt 2 tablespoons butter 1 pound any white fish, whiting, 1 cup champagne porgy, etc. 2 teaspoons gelatin 2 cups cooked rice lA cup water Yi cup fat 1 cup olive oil Pepper 1 teaspoon dry mustard 3 eggs Tarragon vinegar 6 oysters Salmon roe, or other fish butter