2 classics : fish and chips and bouillabaisse, so different but both so good!

My sister asked me for a fish recipe, spot on because I always promise myself to make more fish dishes, but at the end we always end up with red meat on the plate. Unless it's a lobster sale week :)

Even though we live so close to the coast and New England is well known for the fish delicacy, is not so easy to find fresh seafood around here. I do not want to start this post with complaints, but it is really better to eat seafood not so often but fresh, than some frozen blocks of ''who knows what', seasoned and breaded by ''Captain Fishy''.
Don't get me wrong, frozen fish in many cases is better and fresher than, what we can get in the fish section of our local supermarket. Shrimp, calamari, squid, king crab, prawns, octopus etc... those are usually safe to buy frozen, because they get blast-frozen on the boat, or right after the fisherman gets to the shore with their catch.
But if you can find and afford from time to time a fresh, not frozen ''frutti di mare'' go for it!
Just remember few tips:  keep your eyes open, nose sharp and read labels!
Make sure your fish is wild caught and not farmed. If you buy it as FRESH, look your fish deep in the eyes, if they are foggy, stay away from it. The skin should be firm and shiny. Fish should smell like an ocean water, delicate, I would dare to say, should almost not smell at all.
Remember about your local varieties of fish, ask in your seafood shop what is in season. Don't forget about freshwater fish, shellfish or crawfish, they are as delicious as their cousins from salty waters.

But lets go back to the business, I decided to prepare two different dishes, that I hope will satisfy everyone:

Fish and chips: English tasty classic, homemade fries sprinkled with sea salt and homemade tartar sauce.

Bouillabaisse: delicate fish soup, colorful and sophisticated but will surely satisfy your seafood cravings.

you need:

sharp knife

plastic cutting board

heavy soup pot

heavy skillet

4 flat containers or plates

baking sheet

aluminum foil

small bowl

big plate

paper towel

ingredients:

fish and chips:

6 flounder fillets (can be whitefish, tilapia, cod)

sea salt

pepper

1 egg

splash of milk (1-2 tablespoons)

1 cup all purpose flour

1 cup panko (japanese breadcrumbs) or regular breadcrumbs 

pinch of paprika

pinch of cayenne pepper

handful fresh parsley

4-5 big potatoes

2 cups and 2 tablespoons sunflower oil or corn oil

tartar sauce:

2 tablespoons mayo

1 tablespoon mustard

1 teaspoon horseradish

1 tablespoon  diced onion

1 clove of garlic minced

1/2 teaspoon garlic powder

2-3 little cornichon pickles

1 tablespoon capers

pinch of salt

fresh pepper

1/2 teaspoon sugar

1 teaspoon fresh lemon juice

Preheat your oven to 450°F (230-250°C), peel your potatoes and cut into wedges or thicker fries (you can leave the skin on for the rustic taste and look). Place aluminum foil on baking sheet, toss your fries with 2 tablespoon on oil sprinkle some salt and pepper and place in the oven for 20 min. Or until fork tender and golden brown (broil for last 3-4 min.).

Fries made like this are very good and contain 100% potato, unlike the  fries you buy in the freezer section of your store.

Prepare your breading station, place 4 plates one after the other. First with flour, second with whisked together: egg, milk, a pinch of paprika and cayenne pepper, third with panko bread mixed with chopped parsley and fourth empty.

Fresh parsley will give unexpected color and fresh taste to your fried fish.

The fish fillets season good with salt and pepper and start the breading action.

First cover  with flour, next dunk it into the egg mixture, next cover with crispy panko breadcrumbs and at the end place on a empty plate to rest. Do exactly the same thing with all you fish pieces and let them rest for few minutes.

In a heavy skillet heat up 2 cups of oil (let the oil cover the skillet up to 2 inches high, about 3-4 cm). You wanna be sure, that you have enough oil in the skillet, so the fillets will  float. This way the fish will fry fast, become golden brown and crispy. Heat your oil on medium high heat, until really hot (320°F or so). Fry it with caution, depends on how thick your fillets/pieces are, will take you from 1-2 min. on one side and 30 sec.-1 min. on the other side. So pay close attention and don't burn the fish. Use a heatproof spatula to turn the fish on the skillet. Ready fillets place on a plate with paper towel that will trap the access oil. Do not overcrowd the skillet, fry max 2-3 fillets at once. Don't let the oil temperature drop down to low, this will make your fish soggy and oily, you really do not want that!

You can place your fish in a warm oven to keep it crisp, while you are making the tartar sauce.

To a small bowl add: mayo, mustard, horseradish, garlic powder and a squeeze of fresh lemon juice.

On the cutting board chop very thinly: onion, cornichon pickles, capers and garlic.

Add them into the mayo mixture and really mix well. Taste it and add salt, pepper, lemon and a bit of sugar according to your taste.

Homemade tartar sauce rocks and takes so little to make it.

Sprinkle sea salt over the chips, eat your flaky fish with a bit of tartar sauce and a cold beer! It's a feast even for those, who don't appreciate the glorious taste of seafood. 

                                                 

ingredients:

bouillabaisse:

4 pieces of sea bass or any other fish (best to have bones and head for stock)

assorted seafood : calamari, crabs, sea urchins, shrimp, octopus 

(I used frozen seafood medley: calamari, clams, shrimp and crab meat)

2 big potatoes diced or sliced

1 cup small grape or cherry tomatoes

1 cup diced onion

1 cup diced fennel bulb

1 cup diced celery

1 small carrot (optional)

1 small parsnip (optional)

2 cloves garlic

1/4 teaspoon saffron threads

1/4 cup olive oil

1 cup dry white wine

4 cups water

1 vegetable bullion cube (optional)

1 teaspoon thyme

2 bay leafs

2-3 allspice corns

2-3 black pepper corns

handful fresh parsley

half lemon plus lemon zest

salt

Its a one pot meal so all you need is a heavy soup pot, or a round dutch oven (I use a dutch oven for almost anything! It's so worth buying ). Heat up oil over medium heat. Cook onion, garlic until translucent. Add thyme sprigs and let it release the natural oils.

Add a cup of wine and water (add bullion cube if you use it), add fish bones and the head (a perfect fish stock is when you use lobster or crab shells, they give a distinct, almost sweet sea taste to a broth). Add diced celery, fennel, parsnip and carrot (dice them or leave whole so you can easily take them out later). Cut the cherry tomatoes in half's and squeeze out the seeds and juice, when seedless add to your stock. Add the bay leafs, allspice, few sprigs of parsley and saffron.

Bring to a simmer and cook, covered for 30-40 mins.

After the stock is ready, take out the fish head, bones, bay leaf, parsley and thyme sprigs, carrot and parsnip (if you left them in 1 piece). Add salt, black pepper and a bit of lemon zest. Next add diced potatoes and let it cook- simmer for another 10 min. When almost tender add the actual fish meat and seafood medley. Cover it and cook it no longer than 5-7 min.

Do not overcook the seafood, it will become tough and rubbery. For this soup you can really use any kind of fish or seafood, sky is the limit. At the very end squeeze fresh lemon juice and sprinkle with fresh chopped parsley. Serve with sourdough bread and good wine.