Turkish Red Sea Mackerel With Tomato And Parsley Recipes

TURKISH "RED SEA" MACKEREL WITH TOMATO AND PARSLEY

Turkish

This dish comes from Susie Morgenstern, the Judy Blume of France. When she is not writing novels for teenagers or lecturing around France, she is cooking in her marvelous nineteenth-century house, high up in the hills above Nice, overlooking the Mediterranean. When I visited her, she told me I'd need to climb a hundred steps to reach her home. I did, only to find that they were the wrong hundred stairs! So down I went, and up again. But the two climbs were worth it, and I was rewarded with a spectacular view from the house. Although Susie, who greeted me warmly, does not consider herself a good cook, she is known for her Passover Seders, always welcoming people from Nice's diverse cultures. She learned this Turkish Jewish dish, which marries sautéed parsley with mackerel, from her motherin-law, who came to France from Constantinople. Susie calls it "Red Sea" mackerel because of the red color of the dish. Served at Passover, it evokes the story of the Jews crossing the Red Sea during their exodus from Egypt. When I suggested adding garlic to the dish, Susie paused. "My mother-in-law was no garlic miser, but she didn't put it in this; there must have been a reason." This confirms my belief that traditional foods, handed down from generation to generation, are the last to change within a culture.

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1/3 cup olive oil
1 bunch of fresh parsley, finely chopped (about 4 cups)
2 cups puréed peeled fresh or canned tomatoes
Salt and freshly ground pepper to taste
1 tablespoon sugar
2 fresh mackerel, 2 to 2 1/2 pounds each
Juice of 1 lemon

Steps:

Heat the olive oil in a large skillet over medium heat. Sprinkle on the parsley and brown for about 5 minutes, watching carefully, because the parsley can burn easily.
Stir in the tomatoes, salt and freshly ground pepper to taste, and the sugar. Simmer, stirring occasionally, for about 1/2 hour.
Cut off the heads and the tails of the mackerel, and carefully remove the fins. Then slice each fish through the bone into four pieces. Nestle the pieces in the sauce, and simmer, uncovered, for about 20 minutes, making sure to spoon the sauce over the fish as it cooks. Remove from the heat, and place the mackerel on a plate. Check the sauce; if it's too thin, cook it down a bit more. Spoon the sauce over the fish, and squeeze the lemon over all. Eat at room temperature.

TURKISH-STYLE TOMATO AND RED-PEPPER SPREAD

Turkish-Style Tomato and Red-Pepper Spread image

Provided by Ruth Cousineau

Categories Condiment/Spread Food Processor Tomato Appetizer Cocktail Party Quick & Easy Walnut Bell Pepper Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 11

Ingredients

2 garlic cloves
1/2 cup plus 1 tablespoon tomato paste (one 6-ounce can or a little less)
1 (12-ounce) jar roasted red peppers, rinsed and patted dry
2/3 cup walnuts (2 ounce)
1 (5-inch) piece of baguette, crust discarded, bread torn into pieces (1 rounded cup)
1/2 cup extra-virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/3 cup finely chopped cilantro or parsley
Accompaniments:
baguette slices, pita toasts, or crackers

Steps:

Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt.

TURKISH TOMATOES

Turkish Tomatoes image

Make and share this Turkish Tomatoes recipe from Food.com.

Provided by Latchy

Categories Turkish

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 -10 large tomatoes
60 ml olive oil
2 onions, finely chopped
2 medium eggplants, chopped
30 g fine fresh breadcrumbs
3 tablespoons finely chopped parsley
3/4 cup finely grated tasty cheese
2 eggs, beaten

Steps:

Preheat oven to 180C (or 350F).
Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp.
Heat the oil in a pan and saute onions until lightly browned.
Add tomato pulp and simmer for 5 minutes.
Stir in eggplant and simmer for 5 minutes until tender.
Add breadcrumbs, parsley and season to taste.
Cook, stirring, for 2 minutes.
Remove pan from heat and beat in cheese.
Stir in eggs and mix thoroughly.
Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish.
Bake for 30 minutes.

Nutrition Facts : Calories 440.1, Fat 25.4, SaturatedFat 8.2, Cholesterol 131.7, Sodium 278.1, Carbohydrate 42.3, Fiber 14.9, Sugar 19.2, Protein 17

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