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Monday, December 26, 2011

Garoupa no Tinto à Carapacho

Simple delicious recipe that can be done with any rockfish like rockcod. This a recipe from the island of Graciosa in the Azores.

Recipe calls for:
Olive oil
Sliced onion (2)to cover bottow of the pan
5 Sprigs Mint
5 Springs Parsley
Red Wine
In a sauce, place about 5 TSP of olive oil, and add sliced onions. Place the whole fish cut in half and add a salt to taste, a bit of black pepper, 1/2 cube of butter and about half a bottle of red wine and cover.
Place on stove top for 15 minutes. Add parsley and mint. Cover and cook for an additional 2 minutes. Turn off the fire and remove mint and parsley.
Plate fish, being careful not to break apart and sprinkle with chopped parsley and mint.
May be served with steamed potatoes or rice.
Translation: José M. L. Alves

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