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Cuttle
Fish with Peas
طبق الخثاق
We are about to turn the last corner of
summer but it is still hot everywhere. Squids and cuttle fish
are the true delicacies which are around when everything
disappears in these though fishing days. Chef Nasser Al
Deraan was on
mission again and here is another great recipe from his cousine.
"Here in Kuwait the Cuttlefish Season
just started, so here is one of the many ways to cook it, this
is a very easy and simple recipe."
Ingredients:
Cuttlefish (1,5kg)
Tomatoes (+- 0,5kg)
Peas (+- 750grs - 1 big can)
Onions (1)
Garlic (2)
Bay Leaf (1)
Olive Oil
Salt
Preparation:
Clean the cuttlefish and slice it in small peaces. Peel the
onion (choose a big one) and cut it in small peaces, as well as
the garlic. Combine onions, garlic, bay leaf and olive oil in a
pan, and let it cook for about 3 minutes.
Put the cuttlefish and let it cook for
a few minutes. Then, put the tomatoes (sliced in small pieces)
and the wine, and let it cook a few minutes.
Put some water and let it cook (for
more or less 30 minutes). Almost at the end put the beans. And
now just enjoy it with some salad!.
Fish
Soup
شوربة السمك
Fish
Soup
Hope you guys like
it. This is one of those recipes that we use to eat the less
"noble" fish, like mullet, wrasse, salema and the smaller fish
like smaller saragos and bass. We also usually mix some shrimp.
Ingredients:
Fish* (+- 2kg) / Shrimps (+- 0,5kg)
Potatoes (+- 2kg)
Tomatoes (+- 0,5kg)
Onions (+- 1 kg)
Garlic (2)
Corianders (a lot)
Bay Leaf (1 or 2)
Olive Oil
Pepper
Salt
* - The more different fish you use the better
Preparation:
Clean the fish (take out the guts and the fish scales) and wash
it very well. Cook it in water with salt and keep the water. Cut
the fish in small slices (getting just the meat, no skin, etc..)
Peel the onions and cut them in thin slices, as well as the
garlic. Combine onions, garlic, pepper (grinded at the moment)
and olive oil in a pan, and let it cook for about 5 minutes. Put
the tomatoes (sliced in small pieces). Let it cook for a few
minutes. Peel the potatoes, cut them in slices and put it in the
pan, as well as some water that you used to cook the fish (it
must be filtered). Finally put the corianders gravy (80%) and
let all cook very well. Pass this mixture very well, put the
shrimps and let it cook for a few minutes. If you want you can
use more water. Put the rest of the perforated corianders and
the fish.
And here are the pictures of yesterday supper, for this soup, we
used mullet, wrasse, bass and sarago.
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