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The Quilt Inn Country Cookbook
Aliske Webb
aside. Combine garlic and onions in blender until smooth. Add bread, lemon juice,
olive oil and dash salt. Blend until mixture has thick, creamy consistency, thin with water
or thicken with more bread, if necessary. Chill before serving.
To ensure that their fish was fresh, superstitious ancient Greek cooks often set
out in boats lit with lanterns which attracted the fish. These lanterns were also
believed to ward off monsters of the deep, and therefore I suppose we can safely
assume that Greeks invented the first nightlight!
For lighter Greek fare, try these delicious seafood recipes.
Hearty Fish Soup
2
1
5
1
1
1
3
1
1
1
1
2
lbs. fish pieces (cod, halibut or red snapper)
large onion, chopped
cloves garlic, minced
ripe sweet green pepper
/4 cup olive oil
cup tomato sauce
/4 cup water
cup white wine
/4 cup fresh parsley, chopped
/2 tsp. thyme
tsp. oregano, crushed
bay leaves
fresh ground pepper
Saute onion, garlic and sweet pepper in oil until tender. Add tomato sauce,
water, wine, parsley, oregano, thyme, bay leaves and pepper. Cover and simmer for
15 minutes. Add fish and simmer another 15 minutes. Serve in bowls with crusty bread,
and a light dry table wine like Hymettus or St. Helena.
Baked Fish Casserole
2
lbs. fish chunks (cod or snapper will do just for the halibut)
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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