Tunny in Casserole (Atun en Olid)

Ingredients

• 1 pound tinned tunny fish
• 1/4 cup butter
• 1 onion, sliced
• 2 cups cooked chick peas
• 1/4 head cabbage, chopped
• 1 tomato, chopped
• 1 celery stalk, chopped
• 1/2 teaspoon each cinnamon
• 1/2 teaspoon each cloves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon saffron
• 1 teaspoon flour

Method

1. 1

   Cut or break the tunny into neat pieces.

2. 2

   Heat 2 tablespoons butter, lay tunny in carefully and brown, taking care that it is not broken in turning.

3. 3

   Take up and set aside.

4. 4

   Add 1 tablespoon butter to pan, and fry onion until golden.

5. 5

   Press chick peas with their liquor through a fine sieve, and add with cabbage, tomato, celery, seasonings.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 53. The excerpt below is the record exactly as published.

1 teaspoon saffron 1 pound fish (any kind) Fry garlic and tomato in oil until a delicate brown. Remove from oil, add saffron, and mash to a paste. Brown flour in remaining oil and gradually stir in the boiling water. Add paste and cook 10 minutes, stirring constantly. Salt the fish and add. Cook until brown on both sides and all sauce is absorbed. Spaniards are quite partial to saffron, which makes even a simple dish look festive, especially when served in the beautiful native pottery. Saffron is made by infusing the stamens of a variety of crocus which flowers in Autumn, and its use in food originated in Persia or Kashmir, from whence the Arabs carried it west and the Monguls east. The Crusaders brought it to England, but we Anglo-Saxons have limited its use to a harmless vegetable coloring matter. It is valued for its pungent taste and peculiar musky odor wherever the influence of Arabian, Persian, and East Indian cooking has spread. A Spanish writer describes his country as "God's paradise, fruitful in crops, delicious with fruits, plenteous in deer and all kinds of game, abounding with fish, made glad by good wines, sweetened with honey, lighted with wax, seasoned with oil, and gay with saffron." 128 THE EUROPEAN COOKBOOK FRIED FISH IN SAUCE (Pescado Frito y en Salsa) 6 small fish i garlic clove, halved Salt 6 peppercorns Flour i tablespoon minced parsley Oil or lard 2 tablespoons lemon juice Roasted filberts, chopped Clean, salt the fish and flour them. Have the fat deep enough to cover the fish well. Fry a garlic clove in fat, remove; then put in the fish. Remove when done, and keep hot on serving plate while you make the following sauce: Crush peppercorns with parsley and lemon juice. Moisten with a little boiling water and pour over the fish. Place under the grill for not more than 5 minutes while the sauce penetrates the fish. It must not be too dry. Sprinkle chopped roasted filberts on top and serve. SMALL FISH BREADED (Pescadillas en Caldo Empanado) % cup olive oil 1 tablespoon butter 1 clove garlic, minced 1 cup hot water 1 onion, minced Juice of 1 lemon 2 bay leaves, minced Salt 2 pounds small fish Toasted bread crumbs 1 teaspoon flour 1 teaspoon pepper sauce Saute in oil, clove, garlic and bay leaf. Clean fish, curve them and fry in rings in the oil. Remove when crisp and place in a hot serving dish. Make a roux with flour and butter and stir in water gradually until blended. Add lemon juice, salt and pepper sauce. Sprinkle toasted bread crumbs on fish and pour sauce on top. SPANISH 129 FISH IN SOUR SAUCE (Pescado en Adobo) 2 pounds bass, whiting, or trout 1 bay leaf Olive oil or lard 3 tablespoons orange flower water 1 garlic clove, minced l/2 orange, sliced Yi teaspoon cumin seeds /4 cup vinegar (Substitute anise or caraway) % cup hot water A bit of fennel Salt and pepper Fry firm white fish in oil or lard without flouring. Leave 2 tablespoons of the oil in the frying pan, in which fry the garlic. Add the cumin seeds, fennel, bay leaf, orange flower water, orange slices, vinegar and hot water. Cook slowly for 10 minutes, season with salt and pepper. Remove the bay leaf and put the fried fish in the sauce. Serve hot. FRIED FISH {Pescadillas Fritas) Clean and wash fish well, season with salt and pepper, wet with milk and drain. Roll in flour and fry in deep hot olive oil. Serve with slices of lemon and sprinkle chopped almonds over them. LITTLE FISH WITH LEMON (Pescadillas con Limon) 2 pounds perch, small trout or Flour bass Oil or fresh lard Salt and white pepper 2 lemons, sliced 1 tablespoon minced parsley Wash the fish, drain thoroughly on a napkin, season with salt and pepper, fasten the tails into the mouths of the fish, securing each with a toothpick, and dip in flour. Fry in deep fat. Put into the frying pan, one by one, and do not let them touch during the process of cooking. Serve hot, delicately browned and garnished with slices of lemon, dipped in parsley. 130 THE EUROPEAN COOKBOOK RAY WITH ALMOND SAUCE (Raya con Nueces) i pound ray fish i tablespoon flour (wings of the skate) i tablespoon lemon juice Salt Vi teaspoon nutmeg i onion, sliced 2 tablespoons almonds, peeled Liver of ray and ground 1 tablespoon butter, melted Place the ray in cold water in a casserole with a little salt and the sliced onion. Bring to a boil, then take up the fish, drain, remove skin and put to cook in just enough boiling water to cover. When done, take out and place on a hot serving plate. Meanwhile boil the liver of the ray in a separate saucepan. Blend melted butter with flour. Mash the liver with iJ4 cups of the liquid it was boiled in, and add, with the lemon juice, nutmeg and ground almonds. Cook for 5 minutes, stirring con- stantly, and serve with the fish. A white sauce seasoned with capers often accompanies this fish. TUNNY IN CASSEROLE (Atun en Olid) 1 pound tinned tunny fish 1 celery stalk, chopped *4 cup butter % teaspoon each cinnamon, 1 onion, sliced cloves, salt, pepper and 2 cups cooked chick peas caraway seeds *4 head cabbage, chopped % teaspoon saffron 1 tomato, chopped 1 teaspoon flour

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