| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Maltese |
Malta, Seafood, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
The sauce is the important element in this Maltese dish. It can be
served with fish cooked plainly in any manner++grilled, fried,
poached, baked or barbecued.
Chop 1 large onion and 4 cloves of garlic. Fry gently in a
tablespoon of oil until golden. Add 1/2 kg of peeled and chopped
ripe tomatoes (or use a 400 g tin), 1 tablespoon tomato paste, 1/2
teaspoon sugar, juice of 1/2 lemon and salt and pepper to taste.
Simmer for 15 minutes then add 3 tablespoons of capers, the zest of
1/2 lemon and 2 tablespoons chopped mint. Cook until the sauce is
thick and serve with 4 portions of cooked fish.
Makes 4 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
1/19/93.
Posted by Stephen Ceideberg; February 18 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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