Fish w/Artichoke Sauce - pareve

Posted by : Ruth Heiges

Zilla Bahar, a former food columnist of the Jewish Bulletin of Northern
California, sampled this Jewish-Italian Passover recipe by Joyce Goldstein prior
to the publication of Cucina Ebraica. There was a chance it would be included in
the book, but I don't know whether it was included. Bahar writes that Goldstein
"provides two ways of preparing her Pesce Al Sugo Di Carciofi ... She says
versions of this dish appear in Moroccan, Greek and Turkish Jewish cooking as
well. The Moroccan version calls for lots of garlic and onions seasoned with
coriander, sweet paprika and cayenne. The Greek and Turkish versions include
saffron. The Italians sometimes use fennel and cardoons instead of artichokes."

Ruth

FISH WITH ARTICHOKE SAUCE
~~~~~~~~~~~~~~~~~~~~~~~~~
Serves 4 

4 fish fillets such as salmon or sea bass, about 6 ounces each
kosher salt
4 large artichokes
juice of 1/2 lemon added to about 3 cups of water
6 Tbs. olive oil, or as needed
2 white onions, sliced
salt and pepper to taste
1 cup diced, seeded tomatoes 
chopped mint or parsley

Sprinkle fish fillets with kosher salt and refrigerate until needed. Trim the
artichokes of all leaves and pare them down to the hearts. Scoop out the choke
with a sharp spoon and cut the hearts in 1/4-inch thick slices; cut them into
wedges if they are very large. Keep them in a bowl of lemon water until needed.

Film a large sauté pan with olive oil. Sauté the artichoke slices, stirring
often, for about 5 minutes. Add a little of the lemon water and cook until the
artichokes are almost completely tender. Set aside.

Again, fill the pan with olive oil and sauté the onions over moderate heat until
tender and translucent, about 8 minutes. Add diced tomatoes, then return
artichokes to the pan. Combine well. Season with salt and pepper. Now rise the
fish.

At this point, you have two options. You can sauté the fish for 1 or 2 minutes,
top with the artichoke mixture, cover the pan and braise over moderate heat,
until the fish is just tender. Or, you can put the fish in the baking dish, top
with the artichoke mixture, cover the dish and bake in a preheated, 400-degree
oven, until the fish is tender, about 10 minutes. (Make sure you check the fish
2 or 3 minutes before it's supposed to be done.) Garnish with a generous
sprinkle of parsley or mint.

Alternative preparation: If you are feeling adventurous, omit the tomatoes.
Instead, add the grated zest of 1 orange and 1 large lemon to the onions while
cooking, plus a pinch of hot pepper flakes. Follow your preferred cooking method
for the fish. Then, garnish with segments from 2 oranges (try blood oranges)
and, finally, the chopped mint or parsley.

Serve with roasted potatoes or rice.

Return to RFCJ Archive Page