Parisian-Style Fish and Mayo Spread
This straightforward fish spread pays homage to the Bar Parisienne in Cádiz, one of my cherished cities in Spain. It's most delightful when crafted with hake or fresh cod steaks.
Ingrediënten
Servings: About 6
- ¾ cup dry white wine
- 2 sprigs of parsley
- 1 scallion cut into 3 pieces
- 2 slices of medium onion
- 1 bay leaf
- 3 peppercorns
- Kosher or sea salt
- 1½ teaspoons finely chopped fresh thyme or ¼ teaspoon dried thyme
- 1 cup of water
- ½ pound hake or fresh cod steak
- ¼ cup finely chopped romaine lettuce using the white stem portions only
- Mayonnaise to taste
- Freshly ground black pepper
- Thin slices of baguette or crackers
Instructies
Preparation Time: 30 minutes / Chilling Time: 2 hours to overnight
- In a medium skillet, combine the dry white wine, parsley, scallion, onion, bay leaf, peppercorns, a pinch of salt, and thyme.
- Bring this mixture to a boil over high heat, stirring occasionally, until it's reduced by half.
- Add the water and fish, then return to a boil.
- Reduce the heat to low, cover, and gently simmer, turning the fish once, for approximately 10 minutes.
- Drain, remove the bay leaf, and allow the fish to cool.
- Using your fingers, shred the cooked fish into a medium-sized bowl.
- Gently fold in the finely chopped romaine lettuce and add mayonnaise to your desired taste.
- Season with a dash of salt and freshly ground pepper.
- Cover the bowl and refrigerate for 2 hours, or ideally, overnight to allow the flavors to meld.
Notes / Tips / Wine Advice:
Serve the Parisian-Style Fish and Mayo Spread cold with thin slices of baguette or crackers.
Savor this delightful homage to the Bar Parisienne in Cádiz, a refreshing and modern take on a Spanish classic.
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