MARIS STELLA SAILING CLUB                      
                                          Sailing is our passion

[ The Club ] [ News From Bookshop ] [ Our Contacts ] [ Next Door Friends ] [ Ocean Sailing ] [ Paul Silver Page ] [ Doctor Fernando ] [ Charley News ] [ Muni Fashion ] [ Music on Board ] [ Events ! ] [ Cooking on Board ] [ Aid For Navigation ] [ Sail With Us ] [ Search Engines ] [ Curio's ] [ Millenium Calendar ] [ Merry Chrismas ]

Advertisement Area

   Our Favourite On-Board Cooking

Our best Recipies of this month.                Read also:
                                                                                                                  October 1999, November 1999, December 1999,
April 2000                                                                           January 2000, February 2000

For meals on board it is usually easier to cook "pasta" with a different sauce every time. But maybe some of our friends may like to try a different dish from time to time.For example a:

Fish Risotto

For a crew of four: two deep sea rock fishes of aproximately one kilo weight, for example the scorpion-fish, but also the less known in Italy as "Gallinelle" water-hens will do just fine, with also a handful of shelled shrimps.

Separate the heads of the fishes and put them in a pan with a head of clove of garlic, a tomato, some celery, two cloves, and some parsley.
Let everything boil and when ready keep the broth warm.

In a frying pan with a high rim, add a spoon of of oil a clove of garlic, a "Jerusalem artichoke", a pice of cinnamon no large than a match.
Heat the oil and add the fish filleted with care to avoid the bones and the shrimps brown the whole for a few minutes, add a glass of white wine and wait for evaporation. Add the rice, we recommend the highly praised "Carnaroli", let it brown for some moments, don’t forget that the "Risotto" must not overcook , and add the fish broth that you have already prepared, making sure that it does not get to dry.

In a small saucepan, pour two tablespoons of broth, a pinch of tarragon, a pinch of chili pepper, let boil and add the juice of a big lemon when the broth has thickened and looks creamy, the sauce is ready.

Serve the "Risotto" in the dishes, and pour on it a tablespoon of sauce decorated with some parsley.

Wine: Tocai, Abbazia di Rosazzo, Ronco delle Acacie.

[ Home ] [ Up ] [ Cooking Jul 2000 ] [ Cooking Aug 2000 ] [ Cooking Oct 2000 ] [ Cooking Nov 2000 ] [ Cooking Dec 2000 ] [ Cooking Mar 2001 ] [ Cooking Oct99 ] [ Cooking Nov99 ] [ Cooking Dec99 ] [ Were to eat well ] [ Cooks in the Web ] [ Cooking Jan2000 ] [ Cooking Feb 2000 ] [ Cooking Apr 2000 ]