Fresh Tuna with Peas

Serves 4
Prep time: 10 minutes
Cooking time: 25 minutes

Ingredients:
1 1/2 lbs. tuna fillet
2 lbs. green peas
1 cup diced tomatoes
1 small onion, finely chopped,
4 tbsp. olive oil
3 tbsp. chopped parsley
2 cloves garlic, finely minced
1 cup water or dry white wine, as needed
Salt and freshly ground black pepper to taste


Direction:

1. Saute the garlic, onion, and parsley in the oil for a few minutes (do not brown).
2. Add the tuna and allow to half-cook on one side. Remove the fish and set aside.
3. Add the tomatoes and peas, water or wine, and allow to simmer covered.
4. Allow to simmer for about 10 minutes.
5. Add the tuna and place the uncooked side into the pan.
6. Cook until done.
7. Transfer to a serving platter and serve at once.

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Fish Soup

Serving: 6
Prep. Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:
2-5 lbs. white fish fillet, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1 large onion, chopped
2 cloves garlic, minced
2 tsp. salt
8 cups water
6 tbsp. minced parsley
4 tbsp. minced basil
1 tbsp. minced chive
3 tbsp. tomato paste
2 tbsp. olive oil
1 small hot pepper (optional)
2 tsp. peeled and grated fresh ginger (optional)



Direction:

1. In a large pot, saute the onion in oil until soft.
2. Add the water and the vegetables and seasoning.
3. Then add the fish and allow the ingredients to simmer together.
4. Adjust the seasoning and salt as desired.
5. Remove when the fish is tender.
6. Serve at once.

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Marinated Fish

Serves: 4-6
Prep. time: 10 minutes
Cooking times: 25 minutes

Ingredients:

2 lbs. whole fresh sardines
2 lbs. white onions, thinly sliced
1 1/2 cups red or white wine vinegar
All-purpose flour for coating
Pure olive oil for frying
Salt to taste

Direction:
Clean the sardines and remove their heads, backbones, but leave the fillet attached. Rinse and pat dry with paper towels.

Spread the flour on a plate. Coat the sardines lightly on both sides.

In a large saute pan, pour olive oil. Heat the oil on a medium-high heat then add the fish and fry until golden on both sides. Transfer the fish to a paper towel to drain. Sprinkle with salt.

Saute the onion in a little oil over a low heat until soft. Add a little salt an 1 cup of the vinegar. Cook the onion and vinegar over a medium heat for about 10 minutes.

Top the fish with the onion and vinegar, add the remainder of the vinegar, and allow to marinate. Marinating may take place for 1 to 2 days. Marinate in the refrigerator if necessary. Allow it to get to room temperature before serving.

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