Saturday, March 16, 2013

Chorizo and fish?

Whoulda thunk it.

I have some Mexican chorizo that I smuggled in from the States, and was cruising the internet looking for some new ideas with what to do with it. I stumbled across this recipe and decided to give it a whirl, despite finding it kind of odd. As usual, some slight modifications:

*It doesn't really specify, but I'm pretty confident that the recipe was thinking of Spanish chorizo, not Mexican. Pretty different, but hey. Also, if i had Spanish chorizo right now I would just eat it plain, not cook with it. Oh man do I love Spanish chorizo.

*Not having dry sherry, I used white wine (which I think gave it a rather fruitier flavor, not entirely unpleasant but I definitely want to try the sherry version.

*Not knowing the Turkish word for haddock, or what any of the Turkish names for fish translate to, I ended up with a fillet of panga. The internet suggests that this is neither a tasty nor a healthy fish. I can't comment on the second, but as to the first, the internet has a point. It's pretty blah. A meatier white fish would have been much better.

*I didn't have crusty bread, I just ate it as it was. Which was fine.

*It said to season the fish, but didn't say with what. I just did salt and pepper.

Overall - wow! I will definitely make this again. A really interesting combination of flavors, and really, really simple to make. There's a slight risk of it being a bit on the sweet side, which probably has a lot to do with what alcohol you end up using. Also, I'm not big into parsley, but I think it was actually pretty crucial to this, for a bit of freshness. But it's a delicious meal, and I know it seems like a weird assortment of ingredients, but it's definitely worth trying.

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