Recipes |  Recipe Books (by Ingredient) |  Recipe Books (by Cuisine) |  Recipe Software |  Cooking Resources

Search Recipes

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
Recipe Books
Find your favorite recipe books: 
  • Recipe books by ingredient
  • Recipe books by cuisine

    Web Resources
    Check our selection of favorite recipe and cooking sites on the Web: PrimaRecipe Selection

    PrimaRecipes --> Seafood

    recipe title: Psari Spetsiotiko - Fish, Spetsai style
    category: Seafood
    keywords: greek, Fish, Seafood
    servings: 4
          2 lb Fish
               -(snapper, porgy, mullet,
               -OR any favorite), cleaned
               -and left whole or sliced
               -into steaks
          1    Lemon; juiced
        1/3 c  Olive oil
          4    Ripe tomatoes
               -(fresh or canned)
               - peeled and chopped
        1/4 c  White wine
               - (more if necessary)
          4    Garlic cloves; sliced
        1/2 ts Granulated sugar
               Freshly ground black pepper
          1 c  Chopped fresh parsley
               Bread crumbs
               Tomato juice, if necessary
    Wash and dry the fish (if using dried cod be sure it was soaked overnight), then sprinkle with salt and lemon juice, particulary inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (The amount of garlic may be reduced, but it *IS* the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat the procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 F) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (A golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wie or tomato juice if necessary; some sauce should remain around the fish. Serve hot. NOTE: This makes an excellent first course with dry white Demesticha or Samos wine. Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN: 0-517-27888-X Typed for you by Karen Mintzias

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2004 PrimaSoft PC Inc. All rights reserved.