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Rock Fish, Red Banded Seabream: Urta a la Requeña

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Rock Fish, Red Banded Seabream: Urta a la Requeña

Postby Alexandria » Mon Apr 30, 2018 7:47 pm

Good Evening, :thumbsup :thumbsup :thumbsup

The Rockfish, Red banded Seabream or Urta, is found on the Cadiz, Andalusian Coast, or the La Costa Gaditana as it is called .. It is served predominately in Cadiz and particulary in Rota, Cadiz and El Puerto de Santa Maria and the City of Cadiz ..

Here is a traditional gem of a récipe ( serves 6 to 8 ) ..

1 Urta or Red banded Sea Bream ( 2 kilos ) *** One can sub: Gilt Head (dorada), Fresh Cod or any other firm White fish ..
3 small onions ( one may sub shallots )
3 Italian Green Horn Shaped Peppers or 3 Small Green bell peppers
4 large red ripe pear shaped tomatoes or tomatoes of choice
2 cloves of garlic minced
1 bay leaf
1 / 4 Litre of Jerez de La Frontera dry Sherry - White wine
salt and black pepper to taste
Spanish Evoo
Freshly minced parsley

For the Caldo ( fish stock ):
1 Head of Red Banded Sea Bream
1 medium sized onion
1 large carrot
1 stalk of celery
1 bay leaf
Salt

1) Firstly, prepare the fish stock .. with water, 1 fish head, onion, peeled and diced carrot, 1 stalk of celery diced and 1 bay leaf and salt to taste ..
2) Peel the garlic cloves and mince.
3) Now peel and mince the onion and the peppers, by de-coring and slicing in strips ..
4) Sauté, the onion, peppers and the bay leaf in 4 tablsps of Evoo ..
5) Now, peel the tomatoes and de-seed, and mince and add to the onions and peppers ..
6) Sauté until "al dente" and add the wine and simmer 10 to 12 minutes.
7) Strain the stock and remove all skin, head parts and bones of the fish stock ..
8) Add 1 wine glass of stock to the onions, tomatoes and peppers in the skillet or sauté pan ..
9) Pre heat the oven on 220 C Degrees ..
10) Place the fish in an earthenware and bake the fish for 20 to 25 minutes until the interior is white flaky (do not over cook the fish ) ..
11) Now add the strained fish stock as a "bed " surrounding the fish ..
12) Take the fish out of the oven and place in a large skillet, and add the tomato, garlic, onion and bell pepper mixture over the fish gently and into the liquid ..
13) Simmer approx 5 minutes .. Add the parsley, salt and freshly ground black pepper ..

Serve with a glass of Sherry and a tri color salad or a baked potato .. Simply lovely .. :clap :clap
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Re: Rock Fish, Red Banded Seabream: Urta a la Requeña

Postby Renée » Mon Apr 30, 2018 10:18 pm

We do have sea bream here. I really enjoy learning about the Spanish ways of preparing fish dishes, which are so much healthier than just frying.

Fish stock is something that I haven't made for many years, so I would like to make this recipe some time soon.

Thank you Alexandria!

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Re: Rock Fish, Red Banded Seabream: Urta a la Requeña

Postby Alexandria » Tue May 01, 2018 12:07 am

Renée, :thumbsup :thumbsup


Yes, Mediterranean cuisine in general is one of the healthiest ways to eat ..

This dish is a simple ancient dish dating back to the medieval times and it is simply delicious with all types of Bream or Cod or Grouper or other firm white fish varieties ..

Thank you and let me know how it turns out and please do take a photograph ..

All my best for the lovely week ahead .. :wave :wave :wave
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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Re: Rock Fish, Red Banded Seabream: Urta a la Requeña

Postby Renée » Thu May 03, 2018 9:01 pm

I made the fish stock a few days ago from fish bones, reduced and put it in the freezer. I made the Urta a la Requena today, using cod loin. It was so delicious!


Image

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Re: Rock Fish, Red Banded Seabream: Urta a la Requeña

Postby Alexandria » Thu May 03, 2018 11:18 pm

Renée, :clap :clap :clap


Absiolutely fantastic ! :thumbsup :thumbsup :thumbsup :thumbsup :thumbsup

It is an exceptionally extraordinary, simple and healthy dish too ..

Thank you so much for preparing my recipe .. :clap :clap

Have a lovely evening .. :wave :wave
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Re: Rock Fish, Red Banded Seabream: Urta a la Requeña

Postby Gillthepainter » Mon May 07, 2018 9:50 am

Renee, what a lovely fish dish.

Nice one!

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Re: Rock Fish, Red Banded Seabream: Urta a la Requeña

Postby Alexandria » Sat May 12, 2018 12:19 pm

Gil & Renée, :thumbsup :thumbsup :thumbsup

Absolutely outstanding ..

Thank you both for all your feedback and have a lovely weekend .. :wave :wave
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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