In this second installment, we continue by showing some of the most common fish in our seas and recipes for cooking them devised by the best Italian restaurants according to Slow Food. This summer on a boat, stop cooking the usual pasta or sad tuna salad and offer your crew these delicious seafood dishes. These are not difficult recipes, and you will see that the crew will applaud you. We have chosen fish that, of course, you can fish for yourself by trolling or boating….
The Mediterranean is the kingdom of the anchovy (or anchovies), which is nothing more than a small sardine with the leanest and most delicious meat. It is fished with drift gillnets. Lung. max 20 cm. Scientific name: Engraulis encrasicolus
Clean the anchovies, remove their heads, debone them and wash them carefully. Prepare a mince with parsley, onion, garlic and carrot. Lightly brown it in oil in a preferably earthenware pan. Deglaze with wine, then add the previously peeled and chopped tomatoes. After 20 minutes, dilute with 1 1/2 liters of water (or fish broth) and cook for another 15 minutes. Finally, add the anchovies and continue cooking for another 10 minutes. Season with salt and oregano and serve with garlic croutons, toasted but not too much.
For 8 people: one kilogram of fresh anchovies, one kilogram of ripe tomatoes, one carrot, one onion, 2 cloves of garlic, one tuft of parsley, a pinch of oregano, one glass of dry white wine, extra virgin olive oil. Preparation and cooking time: an hour and a quarter.
The restaurant: Osteria dell’Acquasanta, Acquasanta di Mele (Genoa).
Very fast and pugnacious, it also bites on fishing lines. It often lives in solitude and ranges from the surface to 600 m depth. Very good meat with no bones. Lung. max 400 cm. Scientific name: Xiphias gladius
Cut or have cut the fish into 12 cutlets. Tap them gently so that they do not break. Prepare a mince with the rosemary, parsley and
little garlic, only to perfume the preparation. Add the breadcrumbs and adjust the salt. Mix all the ingredients well while stirring the mixture, which should be distributed evenly over the sword slices. Roll them up carefully and close them with a toothpick. Lightly grease the rolls and grill them for about 10 minutes, turning them occasionally. Serve them dressed with a drizzle of extra virgin olive oil and lemon juice.
For 4 persons: 8 ounces of swordfish, one clove of garlic, a small tuft of parsley, a sprig of rosemary, 3 tablespoons of breadcrumbs, the juice of one lemon, extra virgin olive oil, salt. Preparation and cooking time: 20 minutes.
It lives under the sand, hidden by its color and flat shape, between 5 and 80 meters deep. Common throughout the Mediterranean, it has fine, thornless meat. Lung. max 70 cm. Scientific name: Bothus podas
Turbot in soup with tomatoes
Clean the turbot well and cut it into slices. Heat extra virgin olive oil in a frying pan and brown the chopped parsley and garlic. When the garlic begins to brown, arrange the fish pieces in the pan. Adjust the salt and pepper and deglaze with white wine. Once evaporated, add tomatoes cut into wells and cook over medium heat for about 25 minutes. A good density will be achieved, lacking the “watering down” of the sauce that distinguishes guazzetto from a stew or chowder. Note the tendency of today’s cooks to use pachino-type cherry tomatoes instead of traditional salsa tomatoes.
For 4 people: one pound turbot, half a pound of cherry tomatoes, one clove of garlic, a sprig of parsley, half a glass of dry white wine, half a glass of extra virgin olive oil, salt, pepper. Preparation and cooking time: 45 minutes.
Restaurant: Antichi Sapori Restaurant, Torre a Mare, Bari
It bites on trolling lines as well as from a standing position, even pushing itself close to shore when small. Delicious freshly caught, cooks in every way. Lung. max 100 cm. Scientific name: Euthynnus alletteratus
Tuna portoscusese style
For this recipe, dating back to the 19th century, you will have to specifically request what they call “codella” in Portoscuso, which is the part between the navel and the tail, which is best suited for this type of preparation. Thin it, peel it, and cut it into regular cubes. In a saucepan, heat one cup of extra-virgin olive oil. Toss in the tuna cubes and wait for a golden crust to form on the outside. Drain them while the inside is still rare and set aside. Sauté chopped onions and bay leaf in lightly salted oil. Add the tomato paste to the sauté and add, a little at a time, the wine. After about 20 minutes, pour the tuna cubes into the pot and finish cooking.
For 12 people: 4 kilograms of tuna tails one kilogram of white onions, 4-5 bay leaves, two ounces of tomato paste, half a liter of red wine (Carignano del Sulcis or Morica di Sardegna), 2 glasses of extra virgin olive oil, salt. Preparation and cooking time: 45 minutes.
Restaurant: Sa Musciara Restaurant, Portoscuso (Cagliari)
We are talking about the rock mullet, which is red and has some of the finest meat. It lives among rocks or posidonia at shallow depths. There is also angling. Lung. max 40 cm. Scientific name: Mullus surmuletus
Mullet Leghorn style
Fry crushed garlic in oil. When well browned, remove it and tip the tomatoes into the pan. Combine water, pepper and salt. Reduce the preparation to medium heat for about 20 minutes, then lay the desquamated mullet on top and, still uncovered, cook them for 10 minutes, without turning them and just gently shaking the pan. Before serving, sprinkle them with chopped parsley. The Jewish origin of this recipe is more than a guess. In fact, there is an essentially identical dish in Sephardic cuisine called alpha mosaic mullet. The shift to the Livorno gastronomic repertoire is explained by the strong Jewish presence induced by the Grand Ducal law that, in 1593, encouraged the influx of people of all ethnicities and religions into the Labronian city.
For 4 people: 12 red mullets weighing 3 ounces each, one pound of tomatoes
from sauce (or 3 ounces of peeled tomatoes), 2 cloves of garlic, a small tuft of parsley, a glass of extra virgin olive oil, salt, pepper. Preparation and cooking time: 50 minutes
FOR THOSE WHO WANT TO BECOME AN EXPERIENCED BOAT CHEF
Find more great recipes in our volume “The 350 Best Recipes for Cooking on a Boat,” which was created specifically to guarantee you great results in cooking on a boat, making your job easier. Davide Deponti, a well-known tourism-gastronomy journalist, created this handbook from a practical problem: the galley.
David explains the secrets of choosing, storing and cramming food, types of cooking, what utensils to use, how to clean fish, what to eat with seasickness. Plus, a riot of recipes, chosen from those that can be carried out smoothly on board, with helpful hints such as whether cooked dishes can be stored, preparation time, and degree of difficulty. To top it off, lots of cocktails and strong drink recipes from real sailors. YOU CAN PURCHASE IT HERE