Pan-Pacific cook book

Fish and Shell Fish 67. BACALAO— MEXICAN Fry a clove of garlic in a quarter of a cup of olive oil, skim out and add a quarter of a pound of peeled potatoes, sliced. Fry brown and add a pound of codfish, which has soaked for twelve hours and been picked in small pieces. Stir well, add a can of tomatoes, drained, a pinch of oregana (marjoram), a cup of sour wine, or vinegar, and the pulp of six chile peppers (see No. 117). Cook slowly for an hour or more, and strew with ripe olives before serving. 68. BARRACUDA— ITALIAN Make three cups of Italian sauce (No. 132) ; season with a pinch of allspice, and a bit of nutmeg. Add a cup of green peas and half a cup of boiled shrimps ; simmer for five minutes, then cook in it a pound and a half of barracuda, cut into portions, and a glass of claret or white wine. Cover and cook slowly until the fish and peas are done. Serve in a deep dish and garnish with triangles of toast. 69. BRANDAD OF CODFISH— MEXICAN Soak two pounds of cod over night, then break into pieces and boil twenty-five minutes with a sliced onion. Drain and shred. Chop a shaving of garlic; add it to a half cup of thick cream, the beaten yolks of two eggs, the juice of half a lemon and a pinch of cayenne. Stir this in a double boiler until it thickens, then add, little by little, a half cup of olive oil. Mix in the fish, heat thoroughly and serve. 70. BROOK TROUT AU BLEU— AUSTRIAN Strain two quarts of court-bouillon (No. 122) into a large frying pan and boil. Slip in carefully, one at a time (so as not to check the boiling) very fresh brook trout. Simmer six to eight minutes, drain and serve on a platter with parsley, lemon, and melted butter or Hollandaise sauce. The fish skin should be bluish when done. 71. FILET OF FISH A LA ATHERTONWOOD Cut six large filets of sole into two pieces each of uniform size ; spread half of them with a dressing made of break crumbs mixed with finely chopped onion and parsley, salt and paprika and cooked in butter until slightly brown. Cover with the remaining pieces, place on a fireproof platter or pudding dish and sprinkle with a little of the dressing. Pour a spoonful of olive oil over each and bake in a moderate oven, basting with the hot oil occasionally. Serve in the same dish. Any firm, white fish cut in thin slices can be used. 72. FINNAN HADDIE— ISLE DE MIQUELON Place a fine finnan haddie in a baking dish; sprinkle it with an onion, a green pepper and a branch of parsley, all chopped fine. Dot over with bits of butter, then pour in enough fresh milk to cover the fish. Bake in a slow oven for an hour when the milk should be much reduced and thick as cream. Alaska kippered codfish is delicious cooked in the same way. 73. FISH CUSTARD— NEW ZEALAND Lay on a greased pudding dish half a pound of rock cod or white fish cut in filets. Sprinkle with a dessert spoon of onion juice and a teaspoon of finely chopped parsley, salt and paprika to taste. Make a batter of two tablespoons of flour mixed with a cup of milk, two beaten eggs, salt and pepper. Pour over the fish; add a few small bits of butter; sprinkle with grated cheese and bake in a moderate oven for half an hour. 74. FISH GENOESE