CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Maltese |
Ceideburg 2, Malta, Seafood |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
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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, Posted by Stephen Ceideberg; February 18 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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