https://www.saltshaker.net/20130119/a-fish-or-eight-less-common Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 13 Oct 2013 13:15:30 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20130119/a-fish-or-eight-less-common#comment-220456 Sun, 13 Oct 2013 13:14:55 +0000 https://www.saltshaker.net/?p=9145#comment-220456 […] bit first. Today is going to be another step-by-step in the fish world. The fish, locally known as abadejo (or in Chile, congrio, which everywhere else refers to a conger eel, go figure), in English, […]

]]> https://www.saltshaker.net/20130119/a-fish-or-eight-less-common#comment-216571 Sat, 19 Jan 2013 18:05:57 +0000 https://www.saltshaker.net/?p=9145#comment-216571 Such a great post, but I actually love Angel fish and always buy it if I see it. I normally buy it in filet.
My recipe (very basic, but I often serve for company):
In an “essen” pot (I think they are called dutch oven, basically a thick pot with a lid) put a bit of oil to heat. Add sliced onions, carrots, red bell pepper, potatoes. Cover on medium heat. Once vegetables are cooked in their own juices, about 20 minutes, stirring ocassionaly, add the fish on top, plus a bit of garlic, lemmon and soy sauce. Once fish is cooked through and falls off the bone (about 3 minutes) serve dressed with chopped parsley, a touch of olive oil and lemmon on the side.
Variation: add diced tomatoes to make it more juicy. Can also be cooked in the oven.
This isn´t an Argentine recipe, but I can get even an Argie fish hater to eat fish this way.

]]> https://www.saltshaker.net/20130119/a-fish-or-eight-less-common#comment-216569 Sat, 19 Jan 2013 17:02:41 +0000 https://www.saltshaker.net/?p=9145#comment-216569 Thanks again for the article. It will make my fish shopping easier next time I am in BA.

]]>