" JimH" not telling you @ pffftt.com wrote in message
...
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


I know there are lots of big words in this recipe, and many difficult
concepts, but if you try real hard, you might be successful with this fish
recipe. A cake recipe follows it.

Fish in Crazy Water

PESCE ALL'ACQUA PAZZA

Recipe from "Marcella Cucina" by Marcella Hazan



1 1/2 pounds fresh, ripe tomatoes

4 cups of water

3 large garlic cloves, peeled and sliced very thin

2 tablespoons very finely chopped parsley

Chopped red chili pepper, 1/8 teaspoon or to taste, or dried red pepper
flakes

1/4 cup extra virgin olive oil

Salt

A 1 1/2- to 2-pound red snapper, filleted with its skin left on

Optional: 4 slices of

day-old or grilled sourdough bread

For 4 persons



One of the most frequently recurring conversational expressions in the
dialect of my native Romagna is anicreid, "I don't believe it." That
skepticism is a characteristic I share with people of my region. When a dish
has a fanciful name, I resist trying it, feeling that it has been dressed up
to cover up a lack of substance. Had it been up to me, I never would have
sampled that Neapolitan creation, fish in crazy water. "What's crazy water
go to do with cooking and anyway, who wants to eat fish in water?" Such were
my thoughts, until my friend from Amalfi, Pierino Jovine, one day simply
brought the dish to the table without asking or telling. Now, I am the one
who goes crazy over it. Water is what brings together all the seasoning
ingredients, the tomatoes, garlic, parsley, chili pepper, salt, and olive
oil. They simmer in it for a full 45 minutes, exchanging and compounding
their flavors, producing a substance that is denser than a broth, looser,
more vivacious, and fresher in taste than any sauce, in which you then cook
the fish.



1.Peel the tomatoes raw using a swiveling-blade vegetable peeler, and chop
them roughly with all their juice and seeds. The yield should be about 2
cups.



2.Choose a saute pan in which the fish fillets can be subsequently fit
flat without overlapping. Put in the water, garlic, chopped tomatoes,
parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to
medium, for 45 minutes.



3.Uncover the pan, turn up the heat, and boil the liquid until it has been
reduced to half its original volume.



4.Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
over, using two spatulas. Add a little more salt and cook for another 12
minutes or so. Serve promptly over the optional bread slice.












Cardamom Cake


½ to ¾ cup crumbs made from vanilla wafer cookies

2 tbs butter (to grease pan)

2 cups all-purpose flour

1-1/4 cups sugar

2 tsp baking powder

2 tsp powdered cardamom

½ tsp salt

3 eggs, at room temperature

1-1/2 cups heavy cream



Preheat oven to 350 F.



Place 8-10 vanilla wafers between sheets of waxed paper and, using a rolling
pin, grind into moderately coarse crumbs. Butter a 9" kugelhopf mold or
Bundt pan. Pour in cookie crumbs and rotate pan to coat sides. The finer
crumbs will stick, leaving the coarser crumbs in the bottom. Distribute
these evenly - they'll become the topping on the cake. There should be
about ¼" of the coarse crumbs.



In large bowl of electric mixer, combine flour, sugar, baking powder,
cardamom and salt. On low speed, blend in the eggs and heavy cream until
thoroughly combined. Increase speed to medium and mix until the batter has
the consistency of softly whipped cream, approximately 5 minutes. Pour into
prepared pan. Bake until toothpick comes out clean, about 55 minutes. Turn
out onto rack immediately and cool before serving.



If desired, dust lightly with confectioner's sugar just before serving. If
cake is to be stored more than a couple of days, wrap tightly and
refrigerate.



Tips:

Ø Stick with name brand vanilla wafers, such as Nabisco. The store
brands don't seem to have much vanilla flavor.

Ø The original recipe called for only 1 tsp of cardamom. If you find
the flavor too strong, go ahead and reduce it to this amount.