Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, feast of seven fishes ii - ghalieh mahi | persian cod with herbs and tamarind. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious. Persian Cod With Herbs and Tamarind is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Persian Cod With Herbs and Tamarind is something that I’ve loved my entire life.
Ghalieh Mahi is a fragrant fish dish that originates from northern Iran in the Caspian Sea region where fresh fish is abundant. The Feast of the Seven Fishes (Italian: Festa dei sette pesci), also known as The Eve (La Vigilia, cognate to The Vigil), is an Italian-American celebration of Christmas Eve with dishes of fish and. A slice of life story that follows a large Italian family on Christmas Eve as they prepare for the traditional Feast of the Seven Fishes, reminisce about the past, and seek love in the future. The feast originated with serving seven courses made up of classic Italian seafood dishes, and today, many families create their own customized versions of this tradition.
To get started with this recipe, we must first prepare a few components. You can cook feast of seven fishes ii - ghalieh mahi | persian cod with herbs and tamarind using 32 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Feast of Seven Fishes II - Ghalieh Mahi | Persian Cod With Herbs and Tamarind:
- Prepare Fish:
- Make ready 6 Cod / Halibut Fillets,
- Get Granulated Sugar, 300g or More
- Take Sea Salt, 300g or More
- Make ready Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
- Get Ghee, 6 Heaped TBSP
- Get Pinch Parsley Coarsely Chopped,
- Take Pinch Coriander Coarsely Chopped,
- Prepare Pinch Scallions White Parts Coarsely Chopped,
- Prepare Pinch Mint Coarsely Chopped,
- Prepare Herbs:
- Take 3 TBSP Olive Oil,
- Take 3 Bunches Parsley Coarsely Chopped,
- Get 3 Bunches Coriander Coarsely Chopped,
- Take Scallions White & Green Parts Coarsely Chopped, 2 Bunches + More For Garnishing
- Take 3 Bunches Mint Coarsely Chopped,
- Get 1/3 Cup Dried Fenugreek,
- Make ready White Pepper, 1 TSP Adjust To Preference
- Get Stew:
- Make ready Olive Oil, 2 TBSP + More
- Make ready 2 Yellow Onion Finely Sliced,
- Take Pinch Sea Salt,
- Get Pinch Demerara Sugar,
- Take Pinch White Pepper,
- Prepare 5 Cloves Garlic Crushed,
- Make ready 2 TBSP Turmeric Powder,
- Prepare Red Chili Flakes, 2 TSP Adjust To Preference
- Get 2.5 Cups Vegetable Stock,
- Take Tamarind Paste, 1/4 Cup Adjust To Preference
- Make ready Fresh Lemon Juice, 1/2 Lemon
- Make ready Fresh Lemon Zest, 1/2 Lemon
- Make ready Pinch Dried Mushroom Powder,
Maybe your Nonna butchered live eels in the sink for her feast. But uh, we will not be doing that. This is a brand-new feast of the seven fishes that's both traditional and totally doable. There is no such thing as the "Feast of the Seven Fishes" in the Roman Catholic calendar. (In fact, in Roman Catholicism, a feast day has nothing to do with gorging yourself and everything to do with reflecting on and celebrating an important aspect of the faith, often the life of a saint.) Italian Christmas Eve: The Feast of Seven Fishes.
Steps to make Feast of Seven Fishes II - Ghalieh Mahi | Persian Cod With Herbs and Tamarind:
- Prepare the fish. - - Check for any bones on the fish fillets. - - Wash and pat them dry with a kitchen towel. - - Mix sugar and salt in a container with a lid. - - Place the fish on the sugar-salt mixture. - - Sprinkle some more sugar-salt mixture over the fish. It is best to cover the fish fillets fully. You may need more sugar and salt. - - Cover and chill in the fridge for 24 hrs.
- Prepare the herbs. - - In a skillet over medium heat, add olive oil. - - Once the oil is heated up, add parsley, coriander, scallions and mint. - - Saute until they start to stick to the bottom of the skillet. It should take about 15 mins. - - Add in fenugreek and pepper. - - Saute to combine well. - - Remove from heat and cover. - - Set aside for 5 mins.
- Prepare the stew. - - In another skillet over medium heat, add olive oil. - - Once the oil is heated up, add the onion. - - Season with salt, pepper and sugar. - - Saute until the onion is lightly caramelized. It should take about 10 to 15 mins. - - Add in garlic.
- Saute until aromatic. - - Add in turmeric and 1 TBSP of olive oil - - Saute until well combined and aromatic. - - Add in chili flakes and saute to combine well. - - Deglaze the skillet with vegetable stock. - - Bring it up to simmer.
- Allow it to simmer for 1 to 2 mins. - - Remove from heat and transfer this stew into the herbs mixture. - - Return the skillet back over medium heat. - - Add in tamarind. - - Taste and adjust the seasonings with salt, pepper and sugar. - - Stir to combine well.
- Add 6 more TBSP of olive oil. - - Bring it up to a slow simmer. - - Turn the heat down to low and cover. - - Continue to simmer for about 15 to 20 mins or until the oil separates and floats to the top. - - Stir occasionally to prevent burning.
- Lastly, add in lemon juice and zest. - - Carefully, transfer into a blender. - - Add mushroom powder. - - Blitz until smooth. - - Taste and adjust the seasonings again with salt, pepper, sugar and tamarind. - - Transfer back into the skillet.
- Add about 1/4 cup of water into the blender. - - Blitz to clean up all the leftover nooks and crannies. - - Pour this water mixture into the sauce to loosen up. - - Stir to combine well. - - Bring up to a simmer. - - Remove from heat and transfer into a large bowl and set aside. - - The sauce should not be as thick as a paste or too loose like a stew; somewhere in the middle.
- Cooking the fish. - - After curing for 24 hrs, the sugar-salt mixture should have melted partially. - - Wash the fish fillets thoroughly under running water to wash off excess sugar and salt. - - Pat them dry with a kitchen towel. - - In a skillet over medium heat, add 3 TBSP of oil.
- Heat the oil up to almost smoking point. - - No need to season the fish as they already been cured. - - Place the fish, skin side down, away from you, onto the skillet. - - Using a slotted spatula, gently press the fish down. - - This will prevent the skin from shrinking.
- Tilt and baste the fish with all the liquid. - - Once the bottom starts to crisp up, add in ghee, coriander, parsley, scallions and mint. - - Tilt and continue basting the fish all the liquid for about 1-2 mins. - - Remove from skillet and set aside to rest. - - Do this in batches. Do not crowd the skillet.
- Repeat the process for the remaining fish. - - Transfer the sauce onto the serving plate. - - Place the fish onto the sauce. - - Garnish with some finely chopped green parts of scallions. - - Serve immediately.
- You can view the recipe video: - www.instagram.com/tv/CH20LPdFsgM/
This is a brand-new feast of the seven fishes that's both traditional and totally doable. There is no such thing as the "Feast of the Seven Fishes" in the Roman Catholic calendar. (In fact, in Roman Catholicism, a feast day has nothing to do with gorging yourself and everything to do with reflecting on and celebrating an important aspect of the faith, often the life of a saint.) Italian Christmas Eve: The Feast of Seven Fishes. In less than one week, our page will begin its yearly traditional countdown to La Vigilia.the feast of the seven fishes! We are so excited to be celebrating our Italian traditions again for another year and we hope you are too! Want to turn your Feast of the Seven Fishes into a snacky cocktail party?
So that’s going to wrap this up for this exceptional food feast of seven fishes ii - ghalieh mahi | persian cod with herbs and tamarind recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
