European Cuisine Vol 27

Hello ladies and gents today we are going to the little country of Monaco .


As many tourists find this place as an extension of France, the cuisine of Monaco has its Mediterranean character with fish, sea foods, fresh vegetables, rice and olive oil as the basic meal of Monaco. Fish industry is one of the main sources of income of Monaco, with the Nice River and the Mediterranean Sea close to it.

Not only for the consumption purpose but for exporting too this industry is given much importance.

Cod fish is the main food served along with wine during festival cuisine. As Monaco has both the French and Italian influences in the past, the cuisine too depicts the same. The fine combination of sweet and sour recipes forms the main food of Monaco.

STOCAFI

(Apology for the picture)




SHOPPING LIST
Here's the list of what you need:

• 1lb dried salt cod
• 7 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, peeled and finely chopped
• ½ red chilli, finely chopped and seeds removed
• 60ml white wine
• 1 x 400g tin chopped tomatoes
• ½ teaspoon dried thyme
• 1 tablespoon chopped fresh parsley
• 1 bay leaf
• 6oz red or green bell pepper, chopped
• 30 pitted black olives
• 1 tablespoon capers, rinsed
• A little extra-virgin olive oil for drizzling
• Sea-salt crystals and freshly ground black pepper

WHAT TO DO

1. Place the dried cod in a bowl, cover with cold water, and soak for at least 48 hours, changing the water every 12 hours
2. Remove the cod from the water, pat dry with paper towels, and cut into 1 inch (2.5cm) pieces
3. Heat 3 tablespoons oil in a large frying pan, add the cod in small batches, and fry until lightly browned; set aside and repeat with remaining cod
4. Warm 4 tablespoons oil in a large flame-proof casserole. Add the onions, garlic, and chilli, and cook gently for 5 minutes
5. Pour in the wine, and reduce until the liquid has mostly evaporated. Add the tomatoes and bring to a simmer
6. Add the salt cod and herbs, cover the casserole, and simmer gently for 45 minutes
7. Add the peppers, olives and capers, and simmer for an additional 15 minutes
8. The stew should have plenty of liquid; if it becomes dry, add a little water or fish stock
9. Ladle into bowls, drizzle with a little olive oil, and sprinkle with plenty of black pepper and a few coarse sea-salt crystals
10. Serve with crusty fresh bread

Looks delcious to me i dont about you guys but mmmmmmm and as always have a chilled day from the Viking