As promised last time, here is the final part of the unknown fish - doesn't anyone know what it is? Pictures and recipe are courtesy of Alan Spriggs of World-girdling and Atlantic-crossing fame. The fact that I happened to be there when the fish was caught has little or nothing to do with it. However, having caught your fish and desided to use it all, which is what all long-distances sailors should do, you need to 'cut it up' like this:
The fish ready for the pot.
Take head and bones of fish free of all gills, guts, scales and fins. Chunks of filleted fish may be included if price is no object. Gently simmer in pan with enough water to almost cover for 5 minutes and leave to cool.
Feel through the cooled fish by fingertips to remove and hard bits, bones, scull, parts of the eyes leaving the jelly. All soft gelatinous stuff should be left in. Put remaining fish to one side keeping the stock.
In a large pan put:-
The Stock
Cubed potatoes
Sliced carrots
Slice red pepper
Celery
Garlic
Tin of diced tomatoes
Olive Oil
Hot Sauce
Salt & Pepper
Onions or shallots to taste
Make up your own mind about the quantities and simmer for some time then allow to cool and sit a while.
Hungry ? Heat everything up together and simmer during aperitifs and then serve piping hot with crusty b&b, adding more hot sauce to taste.
You will have made too much so freeze the rest for night watches.
And this is what it should look like in the pot.
You will note that this is a pressure cooker - it is the way to save gas on a long distance sail - and it also saves all the goodies in the fish. This is seriously tasty eating and I can recommend it first hand!
That's it for the moment - I'll be back soon with some more great pictures. A really great one taken by Alan after the ARC.
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