Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs by Marlena Spieler Read Free Book Online Page A

add the chopped onion, garlic, parsley and fennel seeds, and fry over a low heat for 5 minutes, or until the onion is softened but not browned.
     
    2 Season the tuna on each side and fry for 2–3 minutes on each side until lightly browned. Transfer the tuna to a shallow baking dish, in a single layer.
     
    3 Add the canned tomatoes along with their juice and the wine or fish stock to the onions and cook over a medium heat for 5–10 minutes, stirring, until the flavours blend together and the mixture thickens slightly.
     
    4 Stir the tomato purée, sugar, if needed, and salt and pepper, into the tomato sauce, then add the peas. Pour over the fish steaks and bake, uncovered, for about 10 minutes, or until tender. Serve hot.
     
    Nutritional information per portion: Energy 339kcal/1411kJ; Protein 28.1g; Carbohydrate 15.4g, of which sugars 7.2g; Fat 16.7g, of which saturates 3g; Cholesterol 25mg; Calcium 49mg; Fibre 5.5g; Sodium 71mg.
     

 
Yemenite poached fish in spicy tomato sauce
     
    This dish is quick and easy to make and can be served as a main course or as a part of a celebratory meal. If you don’t have any fresh red chillies then add one or two teaspoons of chilli paste instead.
     
    SERVES 8
     
300ml/ 1 / 2 pint/1 1 / 4 cups passata (bottled strained tomatoes)
150ml/ 1 / 4 pint/ 2 / 3 cup fish stock
1 large onion, chopped
60ml/4 tbsp each chopped fresh coriander (cilantro) and parsley leaves
5–8 garlic cloves, crushed
chopped fresh red chilli, to taste
large pinch of ground ginger
large pinch of curry powder
1.5ml/ 1 / 4 tsp ground cumin
1.5ml/ 1 / 4 tsp ground turmeric
seeds from 2–3 cardamom pods
juice of 2 lemons, or to taste
30ml/2 tbsp vegetable or olive oil
1.5kg/3 1 / 4 lb mixed white fish fillets
    1 Put the passata, stock, onion, herbs, garlic, chilli, ginger, curry powder, cumin, turmeric, cardamom, lemon juice and oil in a large pan and bring to the boil.
     
    2 Remove from the heat and add the fish fillets to the hot sauce. Return to the heat and allow the sauce to boil briefly again. Reduce the heat and simmer very gently for about 5 minutes, or until the fish is tender. (Test the fish with a fork. If the flesh flakes easily, then it is cooked.)
     
    3 Taste the sauce and adjust the seasoning, adding more lemon juice if necessary. Serve hot or warm, with bread.
     
    Nutritional information per portion: Energy 191kcal/803kJ; Protein 35.1g; Carbohydrate 3.3g, of which sugars 2.7g; Fat 4.2g, of which saturates 0.5g; Cholesterol 86mg; Calcium 39mg; Fibre 0.9g; Sodium 202mg.
     

 
Peruvian whitebait escabeche
     
    Any type of tiny white fish, fried, then marinated with vegetables, is a favourite food in Peru, especially among the Jews. Serve these tangy morsels as an appetizer with drinks or as a main course with a salad of cold mashed potatoes dressed with onions, chillies and lemon juice.
     
    SERVES
     
800g/1 3 / 4 lb whitebait or tiny white fish
juice of 2 lemons
5ml/1 tsp salt
plain (all-purpose) flour, for dusting
vegetable oil, for frying
2 onions, chopped or thinly sliced
2.5–5ml/ 1 / 2 –1 tsp cumin seeds
2 carrots, thinly sliced
2 jalapeño chillies, chopped
8 garlic cloves, roughly chopped
120ml/4fl oz/ 1 / 2 cup white wine vinegar
2–3 large pinches of dried oregano
15–30ml/1–2 tbsp chopped fresh coriander (cilantro) leaves
corn on the cob, olives and coriander (cilantro), to garnish
    1 Put the fish in a bowl, add the lemon juice and salt and leave to marinate for 30–60 minutes. Remove the fish and dust with flour.
     
    2 Heat the oil in a deep frying pan until hot enough to turn a cube of bread golden brown in 30 seconds. Fry the fish, in small batches, until golden brown, then put in a shallow serving dish and set aside.
     
    3 In a separate pan, heat 30ml/2 tbsp of oil. Add the onions, cumin seeds, carrots, chillies and garlic and fry for 5 minutes. Add the vinegar, oregano and coriander, stir well and cook for 1–2 minutes. Pour the onion mixture over the fish and leave