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Pixín - rape - monkfish
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Bob
Moderator


Joined: 24 Feb 2003
Posts: 1725
Location: Connecticut and Massachusetts

PostPosted: Fri Mar 19, 2004 2:21 pm    Post subject: Pixín - rape - monkfish Reply with quote

If anyone has good recipes for pixín (called rape in castellano and monkfish in English), I would very much appreciate your posting them here. Thanks.

Bob Martinez

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Trans. Ana

Si alguien tiene buenas recetas para el pixín (rape en castellano y monkfish en inglés) le agradecería que las pusiera aquí. Gracias.

Bob Martínez
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jomaguca



Joined: 18 Nov 2003
Posts: 230

PostPosted: Sat Mar 20, 2004 6:17 pm    Post subject: Re: Pixín - rape - monkfish Reply with quote

fritos de pixin
ingredientes: pixin
ajos
huevo
Quitamos la espina al pixin, lo adobamos con ajo picado y poco de sal,luego lo rebozamos en harina y después en huevo ,lo freimos en aceite bien caliente.

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Translated by Bob

Fried pixin
Ingredients: pixin [usually sold as monkfish fillets in the US]
garlic cloves
eggs
Remove the bone from the monkfish. Garnish with finely chopped garlic and a little salt, then coat it with flour, followed by beaten egg. Fry in hot oil until done.
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jomaguca



Joined: 18 Nov 2003
Posts: 230

PostPosted: Sat Mar 20, 2004 6:28 pm    Post subject: Re: Pixín - rape - monkfish Reply with quote

Por cierto ,Terechu recomendaba la página web de Karlosnet.com, pués en esa página encuentras cantidad de recetas de PIXIN Ó RAPE,y de muchas cosas más ,ademas las recetas son fáciles de hacer y por eso le doy las gracias a Terechu. Laughing
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jomaguca



Joined: 18 Nov 2003
Posts: 230

PostPosted: Sat Mar 20, 2004 6:28 pm    Post subject: Re: Pixín - rape - monkfish Reply with quote

Por cierto ,Terechu recomendaba la página web de Karlosnet.com, pués en esa página encuentras cantidad de recetas de PIXIN Ó RAPE,y de muchas cosas más ,ademas las recetas son fáciles de hacer y por eso le doy las gracias a Terechu. Laughing mi madre cuando tiene alguna duda ,la mira en dicha página. Rolling Eyes


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Translated by Bob

Indeed, Terechu recommended the website of Karlosnet.com. At this site you can find many recipes for PIXIN or RAPE, and for many more things. Moreover, the recipes are are easy to make and for this reason I thank Terechu. My mother, when she has any question [about a recipe] consults this website.
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Bob
Moderator


Joined: 24 Feb 2003
Posts: 1725
Location: Connecticut and Massachusetts

PostPosted: Tue Dec 11, 2007 5:48 am    Post subject: Reply with quote

Here's what I prepared for dinner last night. My own recipe, improvised on the spot. I don't claim it is authentic, but it was very good.

2 fillets of pixin (monkfisk)
8 oz crushed tomatoes
8 oz chopped piquillo peppers
1 very large onion, chopped
5 large garlic cloves crushed
extra virgin olive oil
white wine
smoked sweet paprika

Saute the onion and garlic in extra vrigin olive oil until the onion is translucent, Add the tomatoes and piquillo peppers. Heat briefly and add the white wine (low acidity - most chardonnays would not work well). Cook until done, adding wine as needed to maintain the desired thickness.

When the sauce is ready, slice the pixin into 1 cm thick pieces, toss with a teaspoon or two of sweet, smoked paprika, and saute in extra virgin olive oil until done. Be careful not to overcok the fish.

Plate by spooning the sauce into a dish and placing the pixin slices on top. Season with salt and freshly ground pepper as desired. Serve with fresh crusty bread or garlic toast.
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granda



Joined: 24 Sep 2007
Posts: 103

PostPosted: Tue Dec 11, 2007 2:05 pm    Post subject: PIXIN ALANGOSTADO Reply with quote

INGREDIENTES:
1Kg y 1/2 de cola de rape(pixin)
1/2 vaso de aceite
1/2 vaso de vino blanco
1 cebolla
2 dientes de ajo
1 hoja de laurel
1 ramita perejil
pimentón dulce
sal
pimienta en grano


PREPARACIÓN:
Se enrolla la cola de rape y se ata con un hilo de bramante. Se reboza de pimentón dulce y se envuelve en un trapo blanco y se vuelve a atar con un hilo. Se pone al fuego una cazuela con abundante agua y añadimos el aceite, el laurel, los ajos pelados, la cebolla cortada, el perejil, la sal, la pimienta y el vino. Cuando el agua comience a hervir introducimos el rape y dejamos cocer durante una hora a fuego lento. Transcurrido ese tiempo lo dejamos enfriar. Una vez frío, le quitamos el trapo y el hilo y lo cortamos en rodajas. Lo presentamos en una fuente adornada con unas hojitas de perejil y acompañado de mayonesa


1Kg 1/2 pixin tail
1/2 wine glass
1/2 white wine glass
1 onion
2 garlic cloves
1 bay leave
Parsley
smoked sweet paprika
salt
pepper

Coil the pixin and tie it up with twine bramante. Sprinkle the pixin with paprika and cover the pixin with a white muslim. Tie again the pixin with bramante
In pan with full of water add oil, bay leave, garlic cloves (peeled), onion (quartered), parsley, salt and pepper and wind
When the water starts boiling introduce the fish and leave it boil for an hour very slow.
We remove it, we leave it cooling down, remove the muslin and we cut in slices
Serve on a tray with parsley and mayonnaise...
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Quince



Joined: 18 Mar 2008
Posts: 3

PostPosted: Tue Mar 18, 2008 1:43 pm    Post subject: Zarzuela de Pescado y Mariscos Reply with quote

Enjoy!!!!!

Zarzuela de Pescado y Mariscos
or Maria’s Seafood Stew

8 Large pieces of fleshy white fish (Rape was used here, about 2 pounds)
Shellfish (~ 1 cup of small clams and 15 medium shrimp, head on)
2 cups of tomatoes
White wine, about ½ a bottle
2 cups Bread pieces (like large croutons)
Olive oil
1 head of Garlic
Parsley
½ cup Toasted almonds (or fried)
Salt

Prepare ahead of time:

Fry bread pieces in olive oil until well browned
Toast or Fry Almonds
One head of garlic cloves, cleaned

Skin and grate the tomatoes when ready to start

Preparation

Use a large flat non-stick pan that can be covered later.

Fry the tomato in a large flat pan until reduced to a thickened sauce

Take bread, almonds, garlic, parsley and a pinch of salt
Blend together (use a boat motor) until mixed well but still a coarse mixture
Add this to the tomatoes and stir in.
Add white wine, stirring in a few times

Now add the fish pieces and turn to coat them. Now let the mixture simmer.
Cover and let cook for about 10 minutes, turning at least once.
Add the clams and shrimp, and cook for another 8 minutes, covered

Serves 6 - 8
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Art
Site Admin


Joined: 17 Feb 2003
Posts: 4471
Location: Maryland

PostPosted: Tue Mar 18, 2008 2:51 pm    Post subject: Reply with quote

That's an interesting recipe, Quince. Welcome to the forum!

Is this part a joke, perhaps because the sauce is thick: "use a boat motor"?

What happens to the bread? Is it used to thicken the sauce?

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Es una receta interesante, Quince. ¡Bienvenido (o bienvenida?) al foro!

¿Esta parte: "use a boat motor [usa una motor de barco] es un chiste, quizás porque la sausa sea muy espesa?

¿Que ocurre con el pan? ¿Está empleado para hacer la sausa más espesa?
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Bob
Moderator


Joined: 24 Feb 2003
Posts: 1725
Location: Connecticut and Massachusetts

PostPosted: Tue Mar 18, 2008 3:43 pm    Post subject: Reply with quote

Don't forget that sliced chorizos caseros asturianos are always a great addition to paella.

As far as the boat motor goes, I have a little heat-resistant immersible blender device that works wonderfully for sauces and soups and anything else hot that needs to be homogenized a bit.
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Art
Site Admin


Joined: 17 Feb 2003
Posts: 4471
Location: Maryland

PostPosted: Tue Mar 18, 2008 3:49 pm    Post subject: Reply with quote

Ah, Quince must be talking about a "batidora." Maybe they call this a "hand blender" in English?

Bob, you're like the angel of chorizo or, depending on one's point of view, the chorizo devil! I'm imagining a funny routine in which one character weaves "chorizo!" into every one of his lines. Maybe we should create that for the next conference!

---------------------

Oh, Quince debe de hablar de una "batidora". ¿Tal vez se lo llamen una "hand blender" en inglés?

Bob, eres como el ángel de chorizo o, según el punto de vista, ¡el diablo de chorizo! Estoy imaginando un número gracioso en que un carácter intercala "¡chorizo!" en cada frase. ¡Quizás podamos crearlo para la próxima conferencia!
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Quince



Joined: 18 Mar 2008
Posts: 3

PostPosted: Wed Mar 19, 2008 2:30 am    Post subject: Reply with quote

Si Senores, the boat motor is a hand blender...americano!
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Art
Site Admin


Joined: 17 Feb 2003
Posts: 4471
Location: Maryland

PostPosted: Wed Mar 19, 2008 4:16 pm    Post subject: Reply with quote

It *is* a lot like an outboard motor.

What happens to the bread? Is it used to thicken the sauce?

-----------------------

Pues, sí, es parecido a una motor fueraborda.

¿Que ocurre con el pan? ¿Está empleado para hacer la sausa más espesa?
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is
Moderator


Joined: 15 Aug 2006
Posts: 837
Location: Yaoundé

PostPosted: Wed Mar 19, 2008 5:40 pm    Post subject: Reply with quote

Bob wrote:
I have a little heat-resistant immersible blender device that works wonderfully for sauces and soups and anything else hot that needs to be homogenized a bit.


Gee menetles, where did you find a 'heat resistant immersible blender device', Bob? I'm intrigued and may I add it reminded me of German submarines in WWII, things that attack destroyers and reemerge in Sicily, but are not usually associated with kitchens. Are these things you find at yard sales? The Sharper Image?
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Bob
Moderator


Joined: 24 Feb 2003
Posts: 1725
Location: Connecticut and Massachusetts

PostPosted: Wed Mar 19, 2008 6:55 pm    Post subject: Reply with quote

Here's an example of an immersible blender. They are handy little gadgets.

http://www1.epinions.com/content_143443922564
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Maestro Tomberi



Joined: 21 Aug 2009
Posts: 170
Location: Gijón, Asturias

PostPosted: Fri Aug 21, 2009 6:47 am    Post subject: Reply with quote

How come that no one has mentioned yet the "Pixín alangostáu"? (lobster-looking monkfish)

Razz
_________________

Maestro Tomberi, creador de fantasía y surrealismo
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