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