Later On

A blog written for those whose interests more or less match mine.

Yet another two-greens, two-fish grub, with okra

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The 6-qt, wide-diameter pot, not overfilled this time (but pretty full)

2 Tbsp olive oil
2 cioppilini onions, chopped
3 Serrano peppers, sliced thinly
salt, freshly ground pepper
2 Tbsp smoked Spanish paprika (from Penzeys)

Sautéed a while, then added:

1/3 cup minced fresh garlic
3/4 cup chopped celery
1 medium diced yellow crookneck squash
1 wad slivered tomatoes
1 yellow bell pepper, chopped
1 large handful okra, cap removed, sliced—about 1 cup
1 jewel yam, diced (remembered to get jewel this time: much oranger than the Garnet)
1 15-oz can S&W Pinquitos (pink beans, chili peppers, onion, cumin, and garlic, with the liquid)
8 oz frozen yellow corn kernels (half a 1-lb bag)
2 Tbsp champagne vinegar (using it up, little by little)
1/4 c sherry
3/4 c zinfandel
2 Tbsp Dijon mustard
1 Tbsp Taste #5 umami paste—and I don’t think I’ll get it again: too expensive. I can get umami in cheaper ways.

After that simmered about 5-10 minutes, I added:

1 bunch collards, rinsed well, stems minced, leaves cut in strips then crosswise to chop
1 bunch red kale, rinsed well, stems minced, leaves cut across and then some cuts long ways

Both bunches of greens were good size, but not enormous. I let that simmer covered for 30 minutes, stirring occasionally with my wooden spatula and scraping the bottom of the pot, then added:

6 fresh sardines, filleted and cut into chunks across (.87 lb before cleaning)
1 sockeye salmon fillet, cut into chunks (.86 lb)

I stirred that in, simmered 10 minutes more, then turned off heat and let it sit to finish cooking the fish.

Sardines were prepared one by one: gut it, cut off its head, rinse under cold running water, and pull off fins. When all were ready, I filleted each by running my forefinger along the spine on one side, turned it over, and ran my forefinger along the spine on the other side, then discarded spine and tail. I easily cut the entire stack across into chunks.

The sockeye salmon required some pulling of bones (I got the front half of the fillet), but I have tweezers specifically for pulling fish bones and I’ve learned that a slow, steady pull works well: it took no time to speak of. I probably could have left the bones in—they are, in effect, edible, but I decided to take them out. Also included was the skin from the sockeye salmon fillet piece the woman ahead of me in line bought—she asked the fishmonger to cut the fillet off the skin, which she didn’t want, so I asked for the skin (omega-3) to be in with my order. I cut it into very thin chunks.

It’s now ready, but I’ll let it sit for a while.

UPDATE: Just had a bowl. Quite tasty, nicely filling.

Written by LeisureGuy

12 July 2012 at 5:43 pm

Posted in Food, Grub

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