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Pine Bark StewServes 6
1# Fresh fish fillet
6 slices Bacon or 4 Tbsp. Butter
1 Med. Onion, chopped
2 tea. Curry powder
2 large potatoes, peeled and cut into ½ inch cubes
3 C. water
2 tea. Salt
pepper to taste
½ tea. Hot pepper sauce, or to taste
1 C. Catsup
Cut bacon into small pieces and brown with onion and curry powder. Add water and potatoes, salt and pepper. Cook until potatoes are almost tender. Add pepper sauce, catsup, and fish. Cook about 15 minutes or until fish is flaky. Do not boil.
We met Amber Sky at anchore in Aqua Verde and shared this wonderful and unexpected breakfast on a glorious morning before snorkeling. This recipe requires a little extra work and oven time, but it was prepared for us by a professional chef who was thrilled with the unexpected bounty of fresh goat cheese found in this small village.
1 Med onion, chopped
1 Tbsp. Butter
1 C. Cream
4 oz. Goat cheese, crumbled
½ # smoked salmon, chopped (we had this abord in a foil no-fridge pack, but they also sell smoked tuna that is to die for in Mexico)
3 scallions or green onions, chopped
3 Tbsp. Fresh or dried dill, chopped
1 tea. Kosher salt
½ tea. Black pepper.
Preheat oven to 350 deg.
Saute onion in butter in a 10 inch. Omelet pan over med-low heat until onion is translucent, about 5 min. In a large bowl, beat eggs, add cream, cheese, salmon, scallions, dill, salt and pepper and combine. Pour mixture over onion and place in oven. Bake for 50 min. until it puffs and knife inserted in center comes out clean.
Fish recipes when cruising are always welcome. This is a good way to “keep” fish longer when you have had a windfall.
1 Kilo fish fillet, Dorado or other firm white fish, cut in thin slices or small chunks
3 ½ C. water
2/3 C. cider vinegar
1 Tbsp. Salt
Combine water, vinegar, and salt to make pickling mixture. Pour over fish and refrigerate overnight.
3 Tbsp. Sugar
¼ C. water
1 Tbsp. Red wine vinegar
1 Tbsp. Cider Vinegar
1 Tbsp. Salt
Drain pickling mixture off fish. Mix the sauce ingredients. Layer fish and sauce in an airtight container. Marinate 2-3 days in the refrigerator. Pickled fish will keep, refrigerated, for 2 to 3 weeks.
4 Tomatoes, sliced in half-moons
4 white onions, sliced in half rings
18 oz. Can pitted green olives
2 8-oz. Cans tomato puree
3 green peppers, cut into strips
1 tsp. Oregano
1 tsp. Salt
1 tsp. Pepper
¼ C. Olive oil
2 C. water
4 Tbsp. Butter
8 fillets, firm white fish
8 cloves garlic, minced
In a large saucepan, heat oil, and add garlic and onions. Cook until onion is translucent. Add bell pepper, tomatoes, tomato puree and seasonings. Cook 5-8 min. Add water to prevent sticking. Add olives during last 3 minutes of cooking.
Saute fish in butter and garlic. Smother fish in sauce and serve.