recipe: hadoque azur y ensopado d’ervilha olho preta y feijão preto

The original desire for this dish was something delta leaning but when I got to the market to do my regular shopping my mind shifted to cod in seeing the fresh cod laid out. Once I got a better look at the fillets I decided against them, however, they had fresh haddock which is another wonderful white fish very similar in flavor and texture to the traditional cod of Portuguese cooking. This then allowed me to meld the concept of the delta idea I originally had using the beans I was so craving at home along with the haddock. This hybrid recipe uses a great deal of the Ilha de Azur and southern Iberian idea and combine it with the African influence to create this Creole recipe (using the trinity as the basic aromatics of both parts). The wonder of these types of recipes is how not noveau they really are in reality and yet when they become ‘invented’ like this they always seem to attract so much attention. Remember the Haddock here should be Cod, if you could get it fresh, but any fish of a similar flavor / texture pallet from either the Mid-Eastern Atlantic or the Gulf Coast would reprise the same result, or more importantly if you did it with the white fish of your choice that you can get fresh… I saw this cooking idea once in a restaurant and always wanted to try it so today was the first time, it involves the aromatics as a way to steam the fish, I have no idea how authentic it really is but it came out great.

Azur inspired haddock

Haddock fillet
garlic
onion
bell pepper
celery
Port Wine (or Madeira)
coriander
cumin
black and white pepper ground pepper corns
large skillet

** if desired, which I found very nice, fresh rosemary and citrus zest (lime, lemon, orange)

Chop the onion, bell pepper, celery and garlic
Place them in the skillet (if desired with a little bit of olive oil)
Pat the fish dry and rub with a combination of coriander, pepper and cumin and then place the fish on top of the fish
Over medium heat place the skillet, covered and allow the fish to steam over the veggies while they brown underneath
Allow the fish to cook through until it begins to flake. It may begin to separate as it does, that is normal but try to pull it before the fillet loses its integrity. Time will vary depending on the length and thickness of the fillets.
Remove the fish as it finishes and allow it to rest, covered on the plate.
Add the wine (** and additional ingredients) to the skillet carefully as to not allow it to flare up over the flame, and deglaze the pan with the now somewhat charred veggies being integrated into the wine.
Reduce the wine over high flame by at least half being careful not to ignite the alcohol (or burn the additional ingredients)
Once the ‘sauce’ is ready drizzle over the fish for serving being careful to remember the fish is the important flavor and the sauce is just a compliment to the dish

Black eyed pea and black beans

Black eyed peas
Black Beans
onion
bell pepper
celery
garlic
collard (or kale or other dark leafy green)
cilantro
coriander
cumin
paprika
bay leaf
olive oil
black and white pepper ground pepper corns
large skillet

** two other ingredients that make this nice are linquisa (or chorizo) and piri piri (or other hot pepper) both of which I will include below, tomato paste can also be used as a thickener if the starch from the beans isn’t enough…

Coarsely chop the onion, bell pepper, piri piri, celery and garlic as well as the linguisa
Place the above in a warm skillet and allow the flavors to begin to meld using the natural fats from the linquisa to set the dish
Once the veggies and sausage begin to brown lower the heat and then add the beans and season the mixture with the cilantro, coriander, cumin, paprika and a bay leaf and toss.
Coarsely chop the collard.
Allow the entire skillet to meld over low heat and once the beans are heated through and tossed several times, then begin to add the collard in handful bunches at a time. \
This is also the time to add the tomato paste if necessary… Remember, the dish is about the beans, not the collard, so don’t overfill the pan with collard.
Allow the collard to steam for a few minutes in the mixture, reseason if necessary and serve.

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About thedoormouse

I am I. That’s all that i am. my little mousehole in cyberspace of fiction, recipes, sacrasm, op-ed on music, sports, and other notations both grand and tiny: https://thedmouse.wordpress.com/about-thedmouse/
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