Fish - Alan's Cookbook

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Open face crab on croissant sandwiches A beautiful snack on a summer day. Croissants Crab meat Mayonnaise Celery Paprika Parsley A good homemade mayonnaise (page 33) is by far the best here. Slice celery into very thin, almost translucent, slices. Slice the croissants as if to make a sandwich. Toast these lightly in a toaster oven or under a broiler. Anoint the toasts artistically with mayonnaise. Sprinkle liberally with celery slices. Place a mound of crab pieces in the center of each. Top with a sprinkle of paprika, and a sprig of parsley. Serves: 2 per croissant Cooking time: 20 minutes - 154 -
Paella Paella is traditionally made in a “paellera,” a large round or oval flat-bottomed pan, without stirring, over a wood fire. I recommend gas, unless you just love cleaning the blackened smudge off the bottom of large round pans. Ground veal or beef Ground sausage Medium shrimp Scallops Calamari Filet of firm fish Chicken broth Clam broth White wine Onion Carrots Bell peppers Bread crumbs Eggs Parsley Cognac Pepper Olive oil Arborio rice Saffron Thyme and bay leaves Optional Chicken Duck Clams and mussels Serves 8-12 Cooking time: 90 minutes Veal is preferred for its milder flavor. Make sure all seafood is fresh smelling—if there is any ammonia smell after you wash it is probably bad. Pino Grigio is a good wine to use. Chicken and shellfish are traditional additions. Make small meatballs with the veal, some finely chopped onion, bread crumbs, chopped parsley and enough egg to bind them. Repeat with the sausage, using finely chopped bay instead of parsley, and no onion. Cut the calamari into rings and bite size pieces. Cut the carrots and peppers into small julienned pieces, about 1/8” x 1/8” x 1/2”. Keep in water. Sauté the scallops in butter or oil. As soon as everything is very hot, splash in some cognac and light it. Cook about 2 minutes total and remove to a large mixing bowl. Add oil to the pan, keeping the heat high, and do the same with the calamari. Three minutes should be plenty. Repeat with the shrimp. Remove them as soon as they turn red. Turn the heat down and sauté the fish until flaky. Now, in the paellera, cook a couple cups of rice, dry, until it begins to pop. Add an equal amount of wine, and let the alcohol boil off. Now add three times that amount of broth—using some of it to deglaze the sauté pan first. Arrange into this all the rest of the main ingredients, some thyme leaves and a bay leaf or two, and generous pinches of pepper and saffron. Reduce heat and cook gently until done, about 45 minutes. - 155 -
Page 1 and 2: Fish a chapter from Alan’s Cookbo
Page 3 and 4: Fettucini with yellow squash, salmo
Page 5 and 6: Scallops with garlic and herbs A wo
Page 7 and 8: Salt cod pancakes These are wonderf
Page 9 and 10: Crab and lobster on potato fritters
Page 11 and 12: Fish with vegetables, olives and ca
Page 13 and 14: Catfish del pacifico A Mexican favo
Page 15 and 16: Mussels If you’ve never had musse
Page 17: Fish on parsnip fettucini An intere
Page 21: Shrimp and friends with saffron lin

Fish - Alan's Cookbook

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