— by Viviana González De Marco-Schapiro
Many of us associate summer with going to the ocean. That means fresh caught fish! Here is a seasonal delicacy from Murcia. Murcia is a city in south-eastern Spain, nestled along the Mediterranean Sea. Haddock in beer is a local favorite!
More after the jump.
<Haddock in Beer
- 8 slices of fresh
- 2 large green onions
- 6 leeks
- 1 teaspoon flour
- three glasses of fish broth
- 1 pint of beer
- 2 cloves
- a teaspoon of thyme
- 1 bay leaf
- a pinch of nutmeg
- 1 tablespoon olive oil
- Peel and finely chop the onions and the white part of the leeks.
- Fry in a couple of tablespoons of oil onions and leeks, and before they are browned, add the broth, beer, cloves, thyme, bay leaf and pepper.
- Bring to a boil, reduce heat, cover and simmer about 10 minutes.
- Boil the haddock in the broth and reserve about ten minutes in a hot source to maintain temperature.
- Let the broth reduce and thicken, remove the bay leaf and cloves and add flour to thicken.
- Add the nutmeg, mix well and pour the sauce over the serving dish in which the fish is placed.
- Sprinkle with parsley on top.
You can serve with white rice or a nice salad.
Viviana González De Marco-Schapiro is the creator of La Cocina de Viviana, where she teaches Argentinian cooking.