A Spanish Seafood Feast


 
A gathering like this calls to mind the balmy days of late summer and early fall, but high quality tinned fish makes this as close to a year-round feast as we’ve seen.

So if you’re craving some bright flavors to perk up a gloomy winter, you can still pull off this menu – and your guests will think you have a secret cupboard full of Mediterranean sunshine in your kitchen.

We serve this lovely menu with our mellowed-out version of a Sazerac that’s been vacationing in Spain.

The Menu

#1 Ling Cod, Spanish Style, double recipe

#1 Boquerones with Piquillos and Olives, double recipe

#2 Cockles with Tomatoes & Parsley, double recipe

#4 Fennel Sazeracs

Prepare the day before:

  • If you’re making your own chile powder for the ling cod dish, do that ahead of time.
  • The ling cod can also be cut into 8 portions ahead of time.
  • Make the fennel pollen syrup for the Sazeracs by combining 1 cup water, 2 cups sugar, and 4 tsp fennel pollen. Simmer over low heat for an hour. Strain and chill for tomorrow.

Before the party starts:

  • Make the parsley oil for tapas #2.
  • Roast or char the Roma tomatoes for tapas #2. Any you don’t use can go into the ling cod dish.
  • Make a base for the Sazeracs, by combining in a pitcher:
  • For 8 Sazeracs: 2-1/4 cups Rye, 1/2 cup Fennel Pollen syrup, 1 Tbsp + 1 tsp Aromatic bitters, and 2 Tbsp + 1 tsp Peychaud’s bitters.
  • For 16 Sazeracs: 4.5 cups Rye, 1 cup Fennel Pollen syrup, 2.5 Tbsp Aromatic bitters, and 4.5 Tbsp Peychaud’s bitters.
  • Don’t add ice yet; hold it in the fridge or freezer to get very cold.
  • Slice and toast all the crostini bread before guests are due to arrive.

Party time:

  • To finish your pitcher Sazeracs, fill a pint glass with ice, pour in your Sazerac base, and stir well with a bar spoon. Wash 3-4 rocks glasses with Pernod, pour in the base (use a bar strainer to keep the ice in the pint glass), and garnish with lemon twists.
  • With all the ingredients already prepared, the two tapas will come together quickly.
  • The ling cod recipe is best when prepared & served fresh.

Shopping List

Equipment:
40 Small Bamboo Skewers

Seafood:
2 lbs Ling Cod, skinned & boned
2 tins Cockles in Brine
24 Boquerones (white anchovy fillets)

Dairy:
4 Eggs
Heavy Cream (1-1/3 cup)
Crème Fraiche (2/3 cup)
Unsalted Butter, 2 sticks + a bit

Produce:
2 Oranges
3 Lemons
12 Roma Tomatoes
2 Shallots
2 lbs Fingerling Potatoes
1 bunch flat leaf Parsley

Pantry:
A bright fruity Chile Powder (or blend your own)
1 tin Fennel Pollen
2 Jars Piquillos (or other Roasted Red Peppers)
32oz Jarred Tomatoes
1 cup Arbequina Olives
Smoked Arbequina Olive oil
Extra Virgin Olive Oil
Salt & Pepper

Bakery:
2 Baguettes

Booze:
Dry White Vermouth
Rye Whiskey
Scrappy’s Aromatic (or Angostura) Bitters
Peychaud’s Bitters
Pernod

Wine Pairings:

For anyone who’d prefer wine to a cocktail, the bright and light Viognier family would be a lovely pairing for both the appetizers and the ling cod entrée.




Post your recipe or comment here: