There is nothing like going to work on a typical Wednesday and have a cooler full of fresh caught cod fish. There is a bit of nostalgia that comes over me when i think of whole fish. I was raised in a poor Portuguese neighbor hood off the New Bedford waterfront. Fish was bounty and we used every part of the fish the "head to tail concept was alive than" Fillets for the obvious, Bones for broth, Heads for soup, and fried eye balls.. Now to the norm thoughts of fried eyeballs don't sound to appealing, But to those that have had them there actually quite great. unlike animal eyes balls , fish are more gelatinous and carry a rich savor of the waters they swim in. This lends to a creamy outside with a sea jello inside perfect for frying.
So this dish is a ode to my child hood, and further more to my heritage.
Battered Cod eyes, Chourico Aiolli, Salted lemon, Paprika
No comments:
Post a Comment