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SEAFOOD RECIPES

SPAIN- THE NETHERLANDS- FRANCE GERMANY ITALY- POLAND

COMENIUS PROJECT

INDEX SEAFOOD SPAIN


1. - SARDINES HOUSE 2. - SHRIMP OMELETTES 3. - FISH BALL 4. - FISH CROQUETTES 5. - CUTTLEFISH HAMBURGER

SEAFOOD THE NETHERLANDS


1. - SALMON UNDER A GREEN BLANKET 2. - LITTLE LIGHTHOUSES 3. - MACKEREL SANDWICH WITH CARROT AND DILL 4. - MUFFINS WITH DUTCH SHRIMPS

SEAFOOD FRANCE
1. - TAPENADE 2. - PISSALADIERE

SEAFOOD GERMANY
1.- FRANZBRTCHEN

SEAFOOD ITALY
1. - PASTA WITH SARDINES 2. - COUSCOUS 3. - OCTOPUS SALAD 4. - FRITTERS OF NUNNATA (BABYFISH) 5. - BUSIATE WITH AUBERGINES AND SWORDFISH 6. - SANDWICH WITH ANCHOVIES (PANI CUNZATU)

SEAFOOD POLAND
1. - HERRING AND CREAM 2. - FRIED HERRING IN THE VINEGAR MIXTURE 3. - HERRING WITH VEGETABLES 4. - COD FISHBALLS

SEAFOOD RECIPES SPAIN

SEAFOOD SPAIN
Development of five recipes with seafood of Chipiona, within the activities planned for the European Comenius Project for the year 2011-12 To perform this activity we have had the help of some student`s parents. They have been responsible for organizing the shopping basket and all the preparations to make everything a succes Teachers have collaborated on educational issues with students These recipes are very useful to Include fish and seafood in children`s diet Besides these recipes are also easy to prepare and the ingredients are cheap and easy to find

1.- SARDINES HOUSE


INGREDIENTS Small onion Tinned sardines Tomato Parsley Red pepper Olives stuffed with anchovies Slices of toasted Bread TOOLS Knife Fork Cutting board Mixing bowl A dish or a tray PREPARATION 1st. - Wash and chop the onion finely chopped. Do the same with the tomato and parsley 2nd. - Carefully remove the sardines from the tin . Crumble the sardines with a fork and mix them with onion , tomato and parsley 3rd. - Spread the slices of toasted bread with the mixture and place them on a tray in the form of houses. Form the roof adding the red pepper strips and decorate the top with stuffed olives

2.- SHRIMP OMELETTES


The shrimp omelet recipe is a type starters, very easy to prepare and ready in 15 minutes. It is usually served in tapas bars and restaurants, eating freshly cooked. INGREDIENTS FOR 4 PEOPLE 250 g uncooked shrimp 450 g of wheat flour chopped parsley chopped onion minced garlic 2 cups olive oil water salt ORIGIN It is believed that this specialty was invented in a poor neighborhood of fishermen, sailors, shellfish and salt in the province of Cadiz, near Chipiona. In the postwar period the sea was the source of food for them. Others say that they began to eat at the Venta de Vargas, a restaurant that is on the outskirts of San Fernando and still continued making them. It is a very typical cover in bars and restaurants of Andalusia, plus you can buy in the supermarkets, there are sold frozen. PREPARATION In a large bowl, mix flour, salt and a little cold water. Mix and stir until a homogeneous mass, which should be neither too liquid nor too thick. Chop the onion, garlic and parsley, add and mix well. Then add the shrimp and return to a lot of stirring. Put the mixture in the refrigerator for 1 hour. After this time, heat enough oil in a large skillet to fry the omelets. The omelets are made by taking a spoonful of dough and throwing it into the hot oil. When this golden on one side, flip to brown on the other side. They are delicious eaten freshly made For who are not so oily, you can always put on paper towels to absorb some of the oil

3.- FISH-BALL
INGREDIENTS FOR 4 PEOPLE 1 kg white fish. 6 eggs. One cup of bread crumbs. A glass of white wine. 1 large onion. 4 cloves of garlic.. A small bunch of parsley. Black pepper Olive oil. Salt

PREPARATION: Can use any kind of white fish. Carefully gutted and take fish flakes If the fish is large, cut in cubes, but if small or medium, leave whole. Boil water with salt in a saucepan, bring the fish and cook until it is properly cooked. A below conveniently dissect carefully, removing the fishbones, head and skin. Reserve the meat in a bowl. Beat eggs and add to the bowl of fish. Form small balls with the dough, Dust them in bread crumbs and fry the balls in hot oil. Reserve them

Peel, wash and chop fine the garlic and parsley. Heat a little oil in a pan, add the garlic and saute a few minutes. Add a floor, salt and white wine, with a little water and add fish balls. Keep the pan covered appropriately for cooking for 10 or 15 minutes, moving occasionally to make fish balls taste of salsa

4.- FISH CROQUETTES


INGREDIENTS FOR 4 PEOPLE

300 g sea bass or any other fish 3 eggs 1 onion 1 clove of garlic Flour Breadcrumbs Oil Water Sal Milk

PREPARATION: We begin this recipe for cooking fish croquettes skinned with salt for about 5 minutes. After wringing well and break it down by removing all the spines.

Prepare a bchamel sauce: Chop a small onion and fry in 10 tablespoons of oil, when transparent add 3 tablespoons flour and fry lightly.

Without stirring, add 300 ml of milk. Continue stirring a few minutes. Add the flaked fish and cook over low heat until the dough pulls away from pan.

Put in a bowl and let cool a few hours, be tempted to put it in the fridge. Shape the croquettes in the following way: take a piece of dough and put it in the palm of the hand, derrar and shape, then go through beaten egg and breadcrumbs.

Fry the croquettes ..

5.- CUTTLEFISH HAMBURGER


INGREDIENTS FOR 4 PEOPLE

500 g of Cuttlefish 1 clove of garlic 1 onion 1 bunch of parsley 100 g of breadcrumbs 3 eggs 4 mini hamburger buns 2 tablespoons mayonnaise 2 potatoes Olive oil salt 1 onion tomatoes

The origin is present, it is ideal for children to eat fish in your diet. It also is becoming popular in bars and restaurants with great success.

PREPARATION The first thing to do is chop very fine the cuttlefish, garlic, onion and parsley. Put in a bowl Add the eggs and some bread crumbs, stir well and let stand. Then shape into balls, roll in bread crumbs and flatten to shape hamburger. In a plate put a little oil and roast the hamburger. Toast the hamburger bun. Meanwhile cut the potatoes into very thin strips and fry in a pan. Assemble burgers with some onion rings, tomato slices and serve with some chips and a little mayonnaise.

SEAFOOD THE NETHERLANDS

SEAFOOD THE NETHERLANDS

1.- SALMON UNDER A GREEN BLANKET INGREDIENTS:

For 4 people 2 sheets of puff 4 salmon steaks of 100 gram 800 gram of spinach Salt and pepper 8 slices of mozzarella cheese Water Toothpicks

PREPARATION:

Wash the spinache and cook until tender. Add a pinch of pepper and salt. Preheat the oven at 180 degrees. Place the pieces of puff in the microwave for 1 minute. Cut them in them in half. Place on each piece of puff 1 salmon steak, some spinach and two slices of mozzarella cheese. Fold the puff pretty close a hold it with a toothpick. Spread al little water on top and place them in the oven for 30 minutes. LITTLE CHEFS CAN:

Wash the spinach Cut the pastry Fill the pastry and fold them.

2.- LITTLE LIGHTHOUSES INGREDIENTS:

For 4 people 4 fish filets 100 gram each. 2 small zucchinis 4 firm tomatoes 2 tablespoons of balsamic vinegar 12 fresh leaves of basil Olive Oil Salt and pepper. 4 square sheets of aluminum foil. PREPARATION:

Preheat the oven at 220 degrees. Wash and cut the zucchinis in strips with a vegetable peeler. Wash and cut the tomatoes in parts. Take the sheet of aluminum foil and rub them with olive oil. Construct the tower in the middle, start with tomatoes, then zucchini, then the fish and finally some tomatoes. Sprinkle al little bit of salt and pepper and some vinegar. Fold the foil on all sides, but not too tightly. Place them in the oven for 10 minutes. When opened sprinkle the leaves on top. Serve with boiled potatoes. LITTLE CHEFS CAN:

Pick and tear the leaves Cut the tomatoes Peal the zucchinis Form the towers

3.- MACKEREL SANDWICH WITH CARROT AND DILL INGREDIENTS:

For 4 people 1 smoked mackerel 300 gram 100 gram of carrots julienne 1 tablespoon of lemon juice 1 table spoon of fresh dill, chopped 2 sweet pickles, diced. 4 brown bread rolls. 100 gram of fromage frais with chives. Black pepper. PREPARATION:

Clean the mackerel, remove the skin and bones. Divide the meat into pieces. Mix in an bowl the carrots, juice, dill and pickle. Open the bread and spread the fromage frais on it. Put on the bottom half of the bread the salad and put on top some pieces of mackerel. Sprinkle some dill and pepper and place the top halves of the bread on it. LITTLE CHEFS CAN:

Divide the meat. Mix the salad. Make the sandwiches.

4.- MUFFINS WITH DUTCH SHRIMPS INGREDIENTS FOR 4 PEOPLE

250 g shrimps 150 g self raising flour 50 g Parmesan cheese, grated salt and freshly ground pepper 1 egg 150 ml of yoghurt 3 tablespoons olive oil 25 g of fresh chives, finely cut 1 tablespoon lemon juice Yogurt 1 tablespoon mayonnaise 1 tablespoon fresh basil, chopped 75 g rucola

PREPARATION:

Preheat the oven to 200 C. 50 g finely chop shrimp. Stir the flour into a bowl with the cheese, a pinch of salt and pepper to taste. Break the egg on top and stir in the yogurt, olive oil, chopped chives and shrimps. Stir to a stiff batter. Spoon mixture into a muffin pan with 12 small cavities or 4 paper cake case. Bake the muffins in the oven for 15-20 minutes until golden brown. Whisk the lemon juice in a bowl with the mayonnaise, basil and salt and pepper to make dressing and toss the prawns. Divide the arugula on four plates and put on each plate three small muffins or a large muffin in the middle. Divide the shrimp between the muffins.

LITTLE CHEFS CAN:

Make the muffins and salad. Put them on an plate.

SEAFOOD FRANCE

SEAFOOD FRANCE
1,- TAPENADE

INGREDIENTS Anchovies Capers Black or green olives Garlic Herbes de Provence Olive oil

PREPARATION: Crush the garlic. Drain the olives and the anchovies. Pour the garlic. Put the capers. Sprinkle the Herbes de Provence. With the food processor on, pour in the olive oil in a steady stream to form a smooth paste. Process until smooth. Collect the tapenade. And taste!

2. - THE PISSALADIRE INGREDIENTS The dough - Floor - Baking powder - Hot water - Salt - Olive oil PREPARATION: Pour flour, baking powder and olive oil in a salad bowl. Gradually add hot water. Knead the dough. When the dough has risen, spread it. The dough is spread! Spread the pissala on the dough. Cut the onions Cook them in butter for 30 mins and a tea spoon of sugar. Spread the onions on the pissala. Lay anchovies. Arrange the Olives from Nice. Oven for 20 mins. Its good ! Filling - Onions - Pissala - Anchovies - Olives de Nice

PISSALA RECIPE

In an earth dish, put 1 kg of poutine mixed with 250 gr of salt. Add thyme, bay leaves, peppercord and clove. Stirr 2 times per day with a wooden spoon. After a month, pass the pure through the vegetable mill. Conserve in a glass jar

SEAFOOD GERMANY

SEAFOOD GERMANY
FRANZBRTCHEN

500 g Mehl 40 g Hefe 70 g Zucker ca. 250 ml lauwarme Milch 70 g Butter 1 Prise Salz abgeriebene Zitronenschale Fr die Fllung: 100 g flssige Butter 100 g Zucker 1 Teel. Zimt FRANZBRTCHEN 500 g flour 40 g yeast 70 g sugar ca. 250 ml lukewarm milk 70 g butter 1 pinch of salt grated lemon peel Filling: 100 g liquid butter 100 g sugar 1 teaspoon cinnamon

Aus Mehl, Hefe, Zucker, Butter, dem Salz und der geriebenen Zitronenscheibe einen Hefeteig bereiten. Den Teig an einem warmen Ort gehen lassen, ca. 1 Std. Den Teig ausrollen und mit der flssigen Butter und Zimtzucker bestreichen. Den Teig einrollen und ca. 3 cm breite Streifen abschneiden. Mit einem Holzlffel in Form drcken. Bei 180 ca 15 20 min. backen.

Prepare a mixture from flour, yeast, sugar, milk, butter, the salt and the lemon peel. Put the mixture on a warm place for 1 hour, than it will be big. Roll out the mixture and brush it with the liquid butter and the cinnamon sugar. Roll the cake mixture., cut it into pieces (3 cm). Push it in form with a wooden spoon. Bake it for 15 20 minutes with 180 .

SEAFOOD ITALY
1.- PASTA WITH SARDINES INGREDIENTS: Pasta Sardines Wild fennel Raisins Pine nuts Anchovies Bread crumbs Oil Salt

PREPARATION Wash fishes, clean the fennel and put it in a pot, peel and chop an onion, put it in a pan pour the oil and sprinkle with breadcrumbs, strain the pasta,put it in a container, add seasoning and mix, pour on the pan, add the breadcrumbs and put in the oven to 200. Serve at table 2. COUSCOUS INGREDIENTS: Couscous semolina, drinking water, flavours, olive oil, salt. PREPARATION Work the semolina, by adding a little drinking water until it reaches a larger grain. Flavour the couscous with salt, olive oil and bake it at steam. Then prepare a fish soup. When the couscous is cooked, add the broth of the fish soup. Wait twenty minutes and then the couscous is ready. Have a good lunch!

3. OCTOPUS SALAD

INGREDIENTS An octopus (about a Kilo) Celery Two cloves of garlic Parsley a carrot salt Olive oil

PREPARATION 1. Boil the water. 2. Dip the octopus. 3. Boil it for 45 minutes. While the octopus is cooking.. 4. Cut the garlic and the parsley, 5. Add the olive oil. When the octopus is cooked 6. Cut it into pieces and..add the seasoning.

4. - FRITTERS OF NUNNATA (BABYFISH)

RECIPE FOR 4 PERSONS 500g of baby fish (whitebait) 1 egg 1 tablespoon of flour 2 tablespoons of grated cheese Some fresh parsley Some salt Black pepper .. PREPARATION: mix all ingredients together and fry in hot olive oil.

5.BUSIATE WITH AUBERGINES AND SWORDFISH INGREDIENTS FOR 4 PEOPLE : 300g. of aubergines 200g.of swordfish 250g. of ciliegino tomatoes 350g. of busiate 70 g. roasted pistachios White wine Olive of oil Basil and mint Garlic Salt and pepper

PREPARATION: 1. Cut the Swordfish into pieces. 2. Peel the aubergines, cut into small pieces and fry them. 3. Fry the garlic, add the fish and salt. 4. Sprinkle with white wine. 5. Put in the ciliegino tomatoes and pepper. 6. Cook the busiate. 7. Add to the swordfish the aubergines and the chopped basil. 8. Drain the busiate and add into the sauce. Complete with the mint leaves and the roasted pistachios.

6. SANDWICH WITH ANCHOVIES (Pani cunzatu)

INGREDIENTS:

1 loaf of bread 2 ripe tomatoes 4 slices pecorino cheese (primosale) 6 pitted black olives 5 anchovy fillets in oil extra virgin olive oil Salt Oregano

PREPARATION

Cut in half horizontally the loaf of bread baked in wood oven (it would be better to have it freshly baked, or warm it up a bit in the oven). Make the incisions so that the crumbs absorb the dressing better. Sprinkle the slices of bread with salt, oregano and olive oil. Wash the tomatoes and slice them. Chop the anchovy fillets and black olives, put olives and anchovies on the bottom half of the bread, top with tomatoes and cheese. Close the sandwich and press it lightly. Cut into quarters and serve hot. Taste it!

SEAFOOD POLAND
Traditional dishes of the north of Poland, Kashubia.

1.- HERRING AND CREAM INGREDIENTS Two onions Two apples 3 gerkins Chives Cream 7 herring fillets Pepper, salt Boiled potatoes

PREPARATION 1.Slice herring. 2. Dice apples, onions, gerkins and chives 3. Mix all ingredients 4 Pour cream. 5 Add pepper and salt.

Eat with boiled potatoes and lemon tea.

2.- FRIED HERRING IN THE VINEGAR MIXTURE

INGREDIENTS 10 herring 3 onions Lemon juice flour 3 Bay leaves 6-8 pepper grains Salt and sugar Half glass of wine vinegar PREPARATION 1Boil vinegar and a glass of water with spices (pepper grain, bay leaves) ;cool it down 2 Slice onions 3 Sprinkle herring with lemon juice, salt and flour 4 Fry fish in the oil 5 Make fish and onion layers in the platter 6 Pour vinegar mixture into the platter

3.- HERRING WITH VEGETABLES

INGREDIENTS fish cod fillets 3 carrots 1 parsley-root 1 small celery flour a tin of tomato puree Salt, pepper, lemon juice, bouillon cube, oil

PREPARATION

1.First sprinkle salt, pepper, lemon juice and then flour the fish 2.Fry fish 3.Grate carrot, parsley-root, celery; 4.Boil vegetables with spices and bouillon cube (20 minutes). 5.Add tomato puree. 6.Put fish into the platter, on the top put boiled vegetables, again fish and vegetables You can eat hot or cold dish.

4.- COD FISHBALLS

INGREDIENTS

Two eggs Two onions Ground cod fillets Crumbs (=grated dried roll/bread) Salt and pepper PREPARATION 1. Mix ingredients. 2. Add salt and pepper. 3.Make fishballs. 4 Fry in oil.

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