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SEAFOOD RECIPES
SPAIN- THE NETHERLANDS- FRANCE
GERMANY – ITALY- POLAND
COMENIUS
PROJECT
INDEX
SEAFOOD SPAIN
1. - SARDINES HOUSE
2.
- SHRIMP OMELETTES
3. - FISH BALL
4. - FISH CROQUETTES
5. - CUTTLEFISH
HAMBURGER
SEAFOOD THE NETHERLANDS
1. - SALMON
UNDER A GREEN BLANKET
2. - LITTLE LIGHTHOUSES
3. - MACKEREL
SANDWICH WITH CARROT AND DILL
4. - MUFFINS
WITH DUTCH SHRIMPS
SEAFOOD FRANCE
1. - TAPENADE
2. - PISSALADIERE
SEAFOOD GERMANY
1.- FRANZBRÖTCHEN
SEAFOOD ITALY
1. - PASTA WITH SARDINES
2. - COUSCOUS
3. - OCTOPUS SALAD
4. - FRITTERS OF “NUNNATA” (BABYFISH)
5. - BUSIATE WITH AUBERGINES AND SWORDFISH
6. - SANDWICH WITH
ANCHOVIES (PANI CUNZATU)
SEAFOOD POLAND
1. - HERRING AND CREAM
2. - FRIED HERRING IN THE VINEGAR MIXTURE
3. - HERRING WITH VEGETABLES
4. - COD
FISHBALLS
SEAFOOD RECIPES SPAIN
SEAFOOD SPAIN
Development of five
recipes with seafood of Chipiona, within the activities planned for the European Comenius Project for
the year 2011-12
To perform this
activity we have had the help of some student`s parents.
They have been
responsible for organizing the shopping basket
and all the preparations to make everything a succes
Teachers have
collaborated on educational issues with students
These recipes are
very useful to Include fish and seafood in children`s diet
Besides these recipes
are also easy to prepare and the ingredients are cheap and easy to find
1.- SARDINES
HOUSE
INGREDIENTS
Small onion
Tinned sardines
Tomato
Parsley
Red pepper
Olives stuffed with anchovies
Slices of toasted
Bread
TOOLS
Knife
Fork
Cutting board
Mixing bowl
A dish or a tray
PREPARATION
1st. - Wash and chop
the onion finely chopped. Do the same
with the tomato and parsley
2nd. - Carefully remove the sardines from the
tin . Crumble the sardines with a fork and mix
them with onion , tomato and parsley
3rd. - Spread the
slices of toasted bread with the mixture and place them on a tray in the form
of houses. Form the roof adding the red pepper strips and
decorate the top with stuffed olives
2.- SHRIMP OMELETTES
The shrimp omelet recipe is a type starters,
very easy to prepare and ready in 15 minutes. It is usually
served in tapas bars and restaurants, eating freshly
cooked.
INGREDIENTS FOR 4 PEOPLE
250 g uncooked shrimp
450 g of wheat flour
chopped parsley
chopped onion
minced garlic
2 cups olive oil
water
salt
ORIGIN
It is believed that this
specialty was invented in a poor neighborhood of fishermen, sailors, shellfish
and salt in the province of Cadiz, near Chipiona. In the postwar period the sea
was the source of food for them.
Others say that they began to eat at the Venta de Vargas, a restaurant that is
on the outskirts of San Fernando and still continued making them. It is a very
typical cover in bars and restaurants of Andalusia, plus you can buy in the
supermarkets, there are sold frozen.
PREPARATION
In a large bowl, mix flour, salt
and a little cold water. Mix and stir until a homogeneous mass, which should be
neither too liquid nor too thick.
Chop the onion, garlic and parsley, add and mix well. Then add the shrimp and
return to a lot of stirring.
Put the mixture in the refrigerator for 1 hour.
After this time, heat enough oil
in a large skillet to fry the omelets.
The omelets are made by taking a
spoonful of dough and throwing it into the hot oil. When this golden on one
side, flip to brown on the other side.
They are delicious eaten freshly made
For who are not so oily, you can
always put on paper towels to absorb some of the oil
3.- FISH-BALL
INGREDIENTS FOR 4 PEOPLE
1 kg white fish.
6 eggs.
One cup of bread crumbs.
A glass of white wine.
1 large onion.
4 cloves of garlic..
A small bunch of parsley.
Black pepper
Olive oil.
Salt
PREPARATION:
Can use any kind of white
fish.
Carefully gutted and take fish
flakes
If the fish is large, cut in cubes, but if small or medium, leave whole.
Boil water with salt in a saucepan, bring the fish and cook until it is
properly cooked.
A below conveniently dissect carefully, removing the fishbones, head and
skin.
Reserve the meat in a bowl. Beat eggs and add to the bowl of fish.
Form small balls with the dough,
Dust them in bread crumbs and fry the balls in hot oil. Reserve them
Peel, wash and chop fine the garlic and parsley. Heat a little oil in a pan,
add the garlic and saute a few minutes.
Add a floor, salt and white wine, with a little water and add fish balls.
Keep the pan covered appropriately for cooking for 10 or 15 minutes, moving
occasionally to make fish balls taste of salsa
4.- FISH CROQUETTES
INGREDIENTS FOR
4 PEOPLE
300 g sea bass or any other fish
3 eggs
1 onion
1 clove of garlic
Flour
Breadcrumbs
Oil
Water
Sal
Milk
PREPARATION:
We begin this recipe for cooking fish croquettes skinned with salt for
about 5 minutes. After wringing well and break it down by removing all the
spines.
Prepare a béchamel sauce: Chop a small onion and fry in 10 tablespoons of oil,
when transparent add 3 tablespoons flour and fry lightly.
Without stirring, add 300 ml of milk. Continue stirring a few minutes.
Add the flaked fish and cook over low heat until the dough pulls away from pan.
Put in a bowl and let cool a few hours, be tempted to put it in the fridge.
Shape the croquettes in the following way: take a piece of dough and put it in
the palm of the hand, derrar and shape, then go through beaten egg and
breadcrumbs.
Fry the croquettes ..
5.- CUTTLEFISH HAMBURGER
INGREDIENTS FOR 4 PEOPLE
500 g of Cuttlefish
1 clove of garlic
1 onion
1 bunch of parsley
100 g of breadcrumbs
3 eggs
4 mini hamburger buns
2 tablespoons mayonnaise
2 potatoes
Olive oil
salt
1 onion
tomatoes
The origin is present, it is ideal for children to eat fish in your diet.
It also is becoming popular in bars and restaurants with great success.
PREPARATION
The first thing to do is chop very fine the cuttlefish, garlic, onion and
parsley. Put in a bowl
Add the eggs and some bread crumbs, stir well and let stand.
Then shape into balls, roll in bread crumbs and flatten to shape hamburger.
In a plate put a little oil and roast the hamburger.
Toast the hamburger bun.
Meanwhile cut the potatoes into very thin strips and fry in a pan.
Assemble burgers with some onion rings, tomato slices and serve with some chips
and a little mayonnaise.
SEAFOOD THE
NETHERLANDS
1.- SALMON
UNDER A GREEN BLANKET
INGREDIENTS:
For 4 people
2 sheets of puff
4 salmon steaks of 100 gram
800 gram of spinach
Salt and pepper
8 slices of mozzarella cheese
Water
Toothpicks
PREPARATION:
Wash the spinache and
cook until tender. Add a pinch of pepper and salt. Preheat the oven at 180
degrees. Place the pieces of puff in the microwave for 1 minute. Cut them in
them in half. Place on each piece of puff 1 salmon steak, some spinach and two
slices of mozzarella cheese. Fold the puff pretty close a hold it with a
toothpick. Spread al little water on top and place them in the oven for 30
minutes.
LITTLE CHEFS CAN:
Wash the spinach
Cut the pastry
Fill the pastry and fold them.
2.- LITTLE
LIGHTHOUSES
INGREDIENTS:
For 4 people
4 fish filets 100 gram each.
2 small zucchinis
4 firm tomatoes
2 tablespoons of balsamic vinegar
12 fresh leaves of basil
Olive Oil
Salt and pepper.
4 square sheets of aluminum foil.
PREPARATION:
Preheat the oven at
220 degrees. Wash and cut the zucchinis in strips with a vegetable peeler. Wash
and cut the tomatoes in parts. Take the sheet of aluminum foil and rub them
with olive oil. Construct the tower in the middle, start with tomatoes, then
zucchini, then the fish and finally some tomatoes. Sprinkle al little bit of salt and pepper and
some vinegar. Fold the foil on all sides, but not too tightly. Place them in
the oven for 10 minutes. When opened sprinkle the leaves on top. Serve with
boiled potatoes.
LITTLE CHEFS CAN:
Pick and tear the leaves
Cut the tomatoes
Peal the zucchinis
Form the towers
3.- MACKEREL
SANDWICH WITH CARROT AND DILL
INGREDIENTS:
For 4 people
1 smoked mackerel 300 gram
100 gram of carrots julienne
1 tablespoon of lemon juice
1 table spoon of fresh dill, chopped
2 sweet pickles, diced.
4 brown bread rolls.
100 gram of fromage frais with chives.
Black pepper.
PREPARATION:
Clean the mackerel, remove the skin and bones. Divide the meat into pieces. Mix
in an bowl the carrots, juice, dill and pickle. Open the bread and spread the
fromage frais on it. Put on the bottom half of the bread the salad and put on
top some pieces of mackerel. Sprinkle some dill and pepper and place the top
halves of the bread on it.
LITTLE CHEFS CAN:
Divide the meat.
Mix the salad.
Make the sandwiches.
4.- MUFFINS
WITH DUTCH SHRIMPS
INGREDIENTS
FOR 4 PEOPLE
250 g shrimps
150 g self raising flour
50 g Parmesan cheese, grated
salt and freshly ground pepper
1 egg
150 ml of yoghurt
3 tablespoons olive oil
25 g of fresh chives, finely cut
1 tablespoon lemon juice
Yogurt 1 tablespoon mayonnaise
1 tablespoon fresh basil, chopped
75 g rucola
PREPARATION:
Preheat the oven to 200 ° C. 50
g finely chop shrimp. Stir the flour into a
bowl with the cheese, a pinch of salt and pepper
to taste. Break the egg on top and stir in the yogurt,
olive oil, chopped chives and shrimps. Stir to a
stiff batter. Spoon mixture into a muffin pan with 12
small cavities or 4 paper cake case. Bake
the muffins in the oven for 15-20 minutes until golden
brown. Whisk the lemon juice in a bowl with the mayonnaise,
basil and salt and pepper to make dressing and
toss the prawns. Divide the arugula on four plates and
put on each plate three small muffins or a large
muffin in the middle. Divide the shrimp between
the muffins.
LITTLE
CHEFS CAN:
Make the muffins and salad.
Put them on an plate.
SEAFOOD FRANCE
1,- TAPENADE
INGREDIENTS
- Anchovies
-
Capers
-
Black or green olives
-
Garlic
-
Herbes de Provence
-
Olive oil
PREPARATION:
Crush the garlic.
Drain the olives and the anchovies.
Pour the garlic.
Put the capers.
Sprinkle the Herbes de Provence.
With the food processor on, pour in the olive oil in a steady stream to
form a smooth paste.
Process until smooth.
Collect the tapenade.
And taste!
2. - THE “PISSALADIÈRE”
INGREDIENTS
The dough Filling
- Floor -
Onions
- Baking powder -
“Pissala”
- Hot water -
Anchovies
- Salt -
“Olives de Nice”
- Olive oil
PREPARATION:
Pour flour, baking powder and olive oil in a salad bowl.
Gradually add hot water.
Knead the dough.
When the dough has risen, spread it.
The dough is spread!
Spread the “pissala” on the dough.
Cut the onions Cook them in butter for 30 mins and a tea spoon of sugar.
Spread the onions on the pissala.
Lay anchovies. Arrange the “Olives from Nice”.
Oven for 20 mins. It’s good !
“ PISSALA ” RECIPE
In an earth dish, put 1 kg of “ poutine “ mixed with 250 gr of salt.
Add thyme, bay leaves, peppercord and clove.
Stirr 2 times per day with a wooden spoon.
After a month, pass the purée through the vegetable mill.
Conserve in a glass jar
SEAFOOD GERMANY
FRANZBRÖTCHEN
500 g Mehl
40 g Hefe
70 g Zucker
ca. 250 ml lauwarme Milch
70 g Butter
1 Prise Salz
abgeriebene Zitronenschale
Für die Füllung: 100 g flüssige
Butter
100 g Zucker
1 Teel. Zimt
FRANZBRÖTCHEN
500 g flour
40 g yeast
70 g sugar
ca. 250 ml lukewarm milk
70 g butter
1 pinch of salt
grated lemon peel
Filling: 100 g liquid butter
100 g sugar
1 teaspoon cinnamon
Aus Mehl, Hefe, Zucker, Butter, dem Salz und der geriebenen Zitronenscheibe
einen Hefeteig bereiten. Den Teig an einem warmen Ort gehen lassen, ca. 1 Std.
Den Teig ausrollen und mit der flüssigen Butter und Zimtzucker bestreichen.
Den Teig einrollen und ca. 3 cm breite Streifen abschneiden. Mit einem
Holzlöffel in Form drücken. Bei 180° ca 15 – 20 min. backen.
Prepare a mixture from flour, yeast, sugar, milk, butter, the
salt and the lemon peel.
Put the mixture on a warm place for 1 hour, than it will be big.
Roll out the mixture and brush it
with the liquid butter and the cinnamon sugar.
Roll the cake mixture., cut it into pieces (3 cm). Push it in form with a
wooden spoon. Bake it for 15 – 20 minutes with 180 °.
SEAFOOD ITALY
1.- PASTA WITH SARDINES
INGREDIENTS:
Pasta
Sardines
Wild fennel
Raisins
Pine nuts
Anchovies
Bread crumbs
Oil
Salt
PREPARATION
Wash fishes, clean the fennel and put it in a pot, peel and chop an
onion, put it in a pan pour the oil and sprinkle with breadcrumbs, strain the
pasta,put it in a container, add
seasoning and mix, pour on the pan, add the breadcrumbs and put in the
oven to 200°.
Serve at table
2.
COUSCOUS
INGREDIENTS:
Couscous semolina, drinking water, flavours, olive oil, salt.
PREPARATION
Work the semolina, by adding a
little drinking water until it reaches a larger grain.
Flavour the couscous with
salt, olive oil and bake it at steam. Then prepare a fish soup. When the
couscous is cooked, add the broth of the fish soup. Wait twenty minutes and then the couscous is ready. Have a good lunch!
3. OCTOPUS SALAD
INGREDIENTS
An octopus (about a
Kilo) a
carrot
Celery
salt
Two cloves of
garlic Olive oil
Parsley
PREPARATION
1. Boil the water.
2. Dip the octopus.
3. Boil it for 45
minutes.
While the octopus is
cooking…..
4. Cut the garlic and
the parsley,
5. Add the olive oil.
When the octopus is
cooked……
6. Cut it into pieces
and…..add the seasoning.
4. - FRITTERS OF “NUNNATA”
(BABYFISH)
RECIPE FOR
4 PERSONS
500g of baby
fish (whitebait)
1 egg
1 tablespoon of
flour
2 tablespoons
of grated cheese
Some fresh
parsley
Some salt
Black pepper
…..
PREPARATION: mix all ingredients together and fry in hot olive
oil.
5.BUSIATE WITH AUBERGINES AND SWORDFISH
INGREDIENTS FOR 4 PEOPLE :
300g. of
aubergines
White wine
200g.of swordfish Olive of
oil
250g. of ciliegino
tomatoes Basil and
mint
350g. of busiate Garlic
70 g. roasted
pistachios Salt and pepper
PREPARATION:
1. Cut the
Swordfish into pieces.
2. Peel the
aubergines, cut into small pieces and fry them.
3. Fry the garlic,
add the fish and salt.
4. Sprinkle with
white wine.
5. Put in the
ciliegino tomatoes and pepper.
6. Cook the busiate.
7. Add to the
swordfish the aubergines and the chopped basil.
8. Drain the busiate
and add into the sauce. Complete with the mint leaves and the
roasted pistachios.
6. SANDWICH WITH ANCHOVIES (Pani cunzatu)
INGREDIENTS:
1 loaf of bread
2 ripe tomatoes
4 slices pecorino cheese
(primosale)
6 pitted black olives
5 anchovy fillets in oil
extra virgin olive oil
Salt
Oregano
PREPARATION
Cut in half horizontally the loaf of bread baked in wood oven (it would be better to have it freshly baked, or warm it up a bit in the oven).
Make the incisions so
that the crumbs absorb the dressing better.
Sprinkle the slices of bread with salt, oregano
and olive oil.
Wash the tomatoes and
slice them.
Chop the anchovy fillets and black olives, put olives and anchovies on
the bottom half of the bread, top with tomatoes and cheese.
Close the sandwich and press
it lightly.
Cut into quarters and serve hot.
Taste it!
SEAFOOD POLAND
Traditional dishes of the north of Poland, Kashubia.
1.- HERRING AND CREAM
INGREDIENTS
Two onions
Two apples
3 gerkins
Chives
Cream
7 herring fillets
Pepper, salt
Boiled potatoes
PREPARATION
1.Slice herring.
2. Dice apples, onions, gerkins
and chives
3. Mix all ingredients
4 Pour cream.
5 Add pepper and salt.
Eat with boiled potatoes and
lemon tea.
2.- FRIED HERRING IN THE VINEGAR MIXTURE
INGREDIENTS
10 herring
3 onions
Lemon juice
flour
3 Bay leaves
6-8 pepper grains
Salt and sugar
Half glass of wine vinegar
PREPARATION
1Boil vinegar and a glass of water with spices (pepper
grain, bay leaves) ;cool it down
2 Slice onions
3 Sprinkle herring with lemon juice, salt and flour
4 Fry fish in the oil
5 Make fish and onion layers in the platter
6 Pour vinegar mixture into the platter
3.- COD WITH VEGETABLES
INGREDIENTS
fish –cod fillets
3 carrots
1 parsley-root
1 small celery
flour
a tin of tomato puree
Salt, pepper, lemon
juice, bouillon cube, oil
PREPARATION
1.First sprinkle salt, pepper, lemon juice and then
flour the fish
2.Fry fish
3.Grate carrot, parsley-root, celery;
4.Boil vegetables with spices and bouillon cube (20
minutes).
5.Add tomato puree.
6.Put fish into the platter, on the top put boiled
vegetables, again fish and vegetables
You can eat hot or cold dish.
4.- COD FISHBALLS
INGREDIENTS
Two eggs
Two onions
Ground cod fillets
Crumbs (=grated dried roll/bread)
Salt
and pepper
PREPARATION
1. Mix
ingredients.
2. Add salt and pepper.
3.Make
fishballs.
4 Fry
in oil.
SEAFOOD RECIPES
CEIP MAESTRO MANUEL APARCERO CHIPIONA SPAIN