bbs.bunglefever.com

My faves fish (in no particular order)

Swordfish
Red Schnapper
Ling
Tuna
Salmon
Haddock
Marlin

Swordfish =

you spelled fish wrong..

its F.I. not F.U.

ha ha.. FU..

Site Admin?

*shakes head in disbelief*

floodmatt";p="173136 wrote:its F.I. not F.U.

ha ha.. FU..

like i give a fick eh

the great below";p="173575 wrote:Site Admin?

*shakes head in disbelief*

you're skating on thin ice buddy..

i dont want to have to ban you... but i will..

you and your brother...

I'll have some swordfish & tuna carpaccio, thanks

Marmitako (yummy tuna stew from the Basque Country) for 4 people:

1 kg tuna or bonito (similar to tuna, even yummier!)
50 ml olive oil
1 onion, chopped
4 cloves garlic, chopped
2 sweet peppers, red and/or green
500 g tomatoes
2 ts paprika
salt
pepper
1 small chili pepper
1 kg potatoes
200 ml white wine
100 ml water

Cut the tuna into chunks, discarding the bone. If using bonito,
cut it first into slices, then with a knife or fork pull off chunks
of the flesh from the bone. Heat the oil in a heatproof casserole
and in it saute the chopped onions, garlic and peppers, cleaned of
seeds and cut into strips. When they are soft, add the tomatoes,
peeled, seeded and chopped, the paprika, salt and pepper and chili.
When tomatoes are somewhat reduced add the potatoes, cut in dice.
Stir for a few minutes, then add the wine and water. Cover the pot
and cook on a high heat until the potatoes are nearly tender, about
20 minutes. Add the fish to the casserole, cover and cook another
5 minutes, or until fish flakes easily but is still juicy. Let the
casserole rest, covered, for 5 to 10 minutes before serving.

I cut'n'pasted this recipe, but it's quite similar to the one i do.