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Poached Swordfish Izmir

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    Posted: 04 January 2016 at 08:31
It’s been six years since Paula Wolfert published her masterfulMediterranean Clay Pot Cooking. At the time I reviewed it (http://www.cheftalk.com/products/mediterranean-clay-pot-cooking-traditional-and-modern-recipes-to-savor-and-share/reviews/3641) I had already prepared nine of her clay pot dishes, and, I said, expected to have cooked that many more by the time the review appeared. Which I did.

My enthusiasm for this book, in the past half dozen years, has not waned. I continue to find inspiration from the book, either following the recipes or modifying them to my own taste. Latest is this wonderful Turkish dish.

The method used is based on a Black Sea technique of poaching called “bugulana.” Wolfert suggest using a Spanish cuzuela covered with foil. Instead, I opted to use a tagine, which works just as well, and negates having to fuss with foil and a hot pot.

Because this is done on the stovetop, it’s important to bring the clay pot slowly up to temperature. For that reason, I added everything but the fish, turned the heat to low, and let it all come to temperature before adding the fish. Seemed to work perfectly. Meanwhile, for service, I heated four individual sized cazuelas in the oven, dividing the fish and broth among them.

Here is Paula’s recipe for:

Poached Swordfish Izmir

1 lb tomatoes, halved
1 lb swordfish, cut 1” thick
4 small garlic cloves, lightly bruised
1 Anaheim pepper, chopped fine
2 tbls heavy cream
1 tbls butter
¼ tsp black pepper
1 tsp sea salt
½ tsp red vine minegar
Pinch of Greek oregano

Use large holes of a box grater to shred tomatoes into a cazuela, discarding the skin.

Add the swordfish, garlic, chili, cream, butter, half the black pepper, the salt, and about 2/3 cup water, or just enough to cover the fish. Cover with foil and set it over medium heat. Slowly cook for 15-20 minutes, or until swordfish is just opague in the center but still juicy.

Remove from heat. Wrap in a cloth napkin and let stand a few minutes. Uncover, divide fish into 4 serving pieces, and sprinkle with the remaining black pepper, vinegar, and oregano. Serve in shallow soup bowls, dividing the sauce evenly.



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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2016 at 19:13
Dang it, Brook - this is another one that I would love to try, but may never be able to, mostly because of availability of the prime ingredient.

Our choices for ocean fish are so limited (and expensive) up here that I've nearly given up. Salmon, cod (and occasionally halibut, tilapia and orange roughy) seem to be the only choices; I might have seed haddock fillets, too. I'll take a closer look at the seafood case the next time I am in the store, in search of an acceptable substitute. Needless to say - whatever t is, there's a 99% chance that it will be frozen.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 May 2016 at 06:34
Don't know why I didn't respond back in January, Ron. But....

Keep in mind that swordfish is very meaty, in texture. More like beef than like most fish. So, if you substitute something like cod, watch your cooking time. You don't want it falling apart.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2016 at 23:46
I'll keep that in mind, Brook - thanks!

Perhaps Tuna or maybe salmon would be a better substitute?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 07 June 2016 at 00:44
Either would likely work. Of the two, I'd opt for tuna as my first choice.
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