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LoginIf anyone has good recipes for pixín (called rape in castellano and monkfish in English), I would very much appreciate your posting them here. Thanks.
Bob Martinez
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Trans. Ana
Si alguien tiene buenas recetas para el pixín (rape en castellano y monkfish en inglés) le agradecería que las pusiera aquí. Gracias.
Bob Martínez
Pixín - rape - monkfish
Moderators: almudena, Moderators
Re: Pixín - rape - monkfish
fritos de pixin
ingredientes: pixin
ajos
huevo
Quitamos la espina al pixin, lo adobamos con ajo picado y poco de sal,luego lo rebozamos en harina y después en huevo ,lo freimos en aceite bien caliente.
______________________________
Translated by Bob
Fried pixin
Ingredients: pixin [usually sold as monkfish fillets in the US]
garlic cloves
eggs
Remove the bone from the monkfish. Garnish with finely chopped garlic and a little salt, then coat it with flour, followed by beaten egg. Fry in hot oil until done.
ingredientes: pixin
ajos
huevo
Quitamos la espina al pixin, lo adobamos con ajo picado y poco de sal,luego lo rebozamos en harina y después en huevo ,lo freimos en aceite bien caliente.
______________________________
Translated by Bob
Fried pixin
Ingredients: pixin [usually sold as monkfish fillets in the US]
garlic cloves
eggs
Remove the bone from the monkfish. Garnish with finely chopped garlic and a little salt, then coat it with flour, followed by beaten egg. Fry in hot oil until done.
Re: Pixín - rape - monkfish
Por cierto ,Terechu recomendaba la página web de Karlosnet.com, pués en esa página encuentras cantidad de recetas de PIXIN Ó RAPE,y de muchas cosas más ,ademas las recetas son fáciles de hacer y por eso le doy las gracias a Terechu. 
Re: Pixín - rape - monkfish
Por cierto ,Terechu recomendaba la página web de Karlosnet.com, pués en esa página encuentras cantidad de recetas de PIXIN Ó RAPE,y de muchas cosas más ,ademas las recetas son fáciles de hacer y por eso le doy las gracias a Terechu. mi madre cuando tiene alguna duda ,la mira en dicha página. 
____________________________
Translated by Bob
Indeed, Terechu recommended the website of Karlosnet.com. At this site you can find many recipes for PIXIN or RAPE, and for many more things. Moreover, the recipes are are easy to make and for this reason I thank Terechu. My mother, when she has any question [about a recipe] consults this website.
mi madre cuando tiene alguna duda ,la mira en dicha página. ____________________________
Translated by Bob
Indeed, Terechu recommended the website of Karlosnet.com. At this site you can find many recipes for PIXIN or RAPE, and for many more things. Moreover, the recipes are are easy to make and for this reason I thank Terechu. My mother, when she has any question [about a recipe] consults this website.
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Bob
- Moderator
- Posts: 1774
- Joined: Mon Feb 24, 2003 3:54 am
- Location: Connecticut and Massachusetts
- asturias_and_me:
Here's what I prepared for dinner last night. My own recipe, improvised on the spot. I don't claim it is authentic, but it was very good.
2 fillets of pixin (monkfisk)
8 oz crushed tomatoes
8 oz chopped piquillo peppers
1 very large onion, chopped
5 large garlic cloves crushed
extra virgin olive oil
white wine
smoked sweet paprika
Saute the onion and garlic in extra vrigin olive oil until the onion is translucent, Add the tomatoes and piquillo peppers. Heat briefly and add the white wine (low acidity - most chardonnays would not work well). Cook until done, adding wine as needed to maintain the desired thickness.
When the sauce is ready, slice the pixin into 1 cm thick pieces, toss with a teaspoon or two of sweet, smoked paprika, and saute in extra virgin olive oil until done. Be careful not to overcok the fish.
Plate by spooning the sauce into a dish and placing the pixin slices on top. Season with salt and freshly ground pepper as desired. Serve with fresh crusty bread or garlic toast.
2 fillets of pixin (monkfisk)
8 oz crushed tomatoes
8 oz chopped piquillo peppers
1 very large onion, chopped
5 large garlic cloves crushed
extra virgin olive oil
white wine
smoked sweet paprika
Saute the onion and garlic in extra vrigin olive oil until the onion is translucent, Add the tomatoes and piquillo peppers. Heat briefly and add the white wine (low acidity - most chardonnays would not work well). Cook until done, adding wine as needed to maintain the desired thickness.
When the sauce is ready, slice the pixin into 1 cm thick pieces, toss with a teaspoon or two of sweet, smoked paprika, and saute in extra virgin olive oil until done. Be careful not to overcok the fish.
Plate by spooning the sauce into a dish and placing the pixin slices on top. Season with salt and freshly ground pepper as desired. Serve with fresh crusty bread or garlic toast.
PIXIN ALANGOSTADO
INGREDIENTES:
1Kg y 1/2 de cola de rape(pixin)
1/2 vaso de aceite
1/2 vaso de vino blanco
1 cebolla
2 dientes de ajo
1 hoja de laurel
1 ramita perejil
pimentón dulce
sal
pimienta en grano
PREPARACIÓN:
Se enrolla la cola de rape y se ata con un hilo de bramante. Se reboza de pimentón dulce y se envuelve en un trapo blanco y se vuelve a atar con un hilo. Se pone al fuego una cazuela con abundante agua y añadimos el aceite, el laurel, los ajos pelados, la cebolla cortada, el perejil, la sal, la pimienta y el vino. Cuando el agua comience a hervir introducimos el rape y dejamos cocer durante una hora a fuego lento. Transcurrido ese tiempo lo dejamos enfriar. Una vez frío, le quitamos el trapo y el hilo y lo cortamos en rodajas. Lo presentamos en una fuente adornada con unas hojitas de perejil y acompañado de mayonesa
1Kg 1/2 pixin tail
1/2 wine glass
1/2 white wine glass
1 onion
2 garlic cloves
1 bay leave
Parsley
smoked sweet paprika
salt
pepper
Coil the pixin and tie it up with twine bramante. Sprinkle the pixin with paprika and cover the pixin with a white muslim. Tie again the pixin with bramante
In pan with full of water add oil, bay leave, garlic cloves (peeled), onion (quartered), parsley, salt and pepper and wind
When the water starts boiling introduce the fish and leave it boil for an hour very slow.
We remove it, we leave it cooling down, remove the muslin and we cut in slices
Serve on a tray with parsley and mayonnaise...
1Kg y 1/2 de cola de rape(pixin)
1/2 vaso de aceite
1/2 vaso de vino blanco
1 cebolla
2 dientes de ajo
1 hoja de laurel
1 ramita perejil
pimentón dulce
sal
pimienta en grano
PREPARACIÓN:
Se enrolla la cola de rape y se ata con un hilo de bramante. Se reboza de pimentón dulce y se envuelve en un trapo blanco y se vuelve a atar con un hilo. Se pone al fuego una cazuela con abundante agua y añadimos el aceite, el laurel, los ajos pelados, la cebolla cortada, el perejil, la sal, la pimienta y el vino. Cuando el agua comience a hervir introducimos el rape y dejamos cocer durante una hora a fuego lento. Transcurrido ese tiempo lo dejamos enfriar. Una vez frío, le quitamos el trapo y el hilo y lo cortamos en rodajas. Lo presentamos en una fuente adornada con unas hojitas de perejil y acompañado de mayonesa
1Kg 1/2 pixin tail
1/2 wine glass
1/2 white wine glass
1 onion
2 garlic cloves
1 bay leave
Parsley
smoked sweet paprika
salt
pepper
Coil the pixin and tie it up with twine bramante. Sprinkle the pixin with paprika and cover the pixin with a white muslim. Tie again the pixin with bramante
In pan with full of water add oil, bay leave, garlic cloves (peeled), onion (quartered), parsley, salt and pepper and wind
When the water starts boiling introduce the fish and leave it boil for an hour very slow.
We remove it, we leave it cooling down, remove the muslin and we cut in slices
Serve on a tray with parsley and mayonnaise...
Zarzuela de Pescado y Mariscos
Enjoy!!!!!
Zarzuela de Pescado y Mariscos
or Maria’s Seafood Stew
8 Large pieces of fleshy white fish (Rape was used here, about 2 pounds)
Shellfish (~ 1 cup of small clams and 15 medium shrimp, head on)
2 cups of tomatoes
White wine, about ½ a bottle
2 cups Bread pieces (like large croutons)
Olive oil
1 head of Garlic
Parsley
½ cup Toasted almonds (or fried)
Salt
Prepare ahead of time:
Fry bread pieces in olive oil until well browned
Toast or Fry Almonds
One head of garlic cloves, cleaned
Skin and grate the tomatoes when ready to start
Preparation
Use a large flat non-stick pan that can be covered later.
Fry the tomato in a large flat pan until reduced to a thickened sauce
Take bread, almonds, garlic, parsley and a pinch of salt
Blend together (use a boat motor) until mixed well but still a coarse mixture
Add this to the tomatoes and stir in.
Add white wine, stirring in a few times
Now add the fish pieces and turn to coat them. Now let the mixture simmer.
Cover and let cook for about 10 minutes, turning at least once.
Add the clams and shrimp, and cook for another 8 minutes, covered
Serves 6 - 8
Zarzuela de Pescado y Mariscos
or Maria’s Seafood Stew
8 Large pieces of fleshy white fish (Rape was used here, about 2 pounds)
Shellfish (~ 1 cup of small clams and 15 medium shrimp, head on)
2 cups of tomatoes
White wine, about ½ a bottle
2 cups Bread pieces (like large croutons)
Olive oil
1 head of Garlic
Parsley
½ cup Toasted almonds (or fried)
Salt
Prepare ahead of time:
Fry bread pieces in olive oil until well browned
Toast or Fry Almonds
One head of garlic cloves, cleaned
Skin and grate the tomatoes when ready to start
Preparation
Use a large flat non-stick pan that can be covered later.
Fry the tomato in a large flat pan until reduced to a thickened sauce
Take bread, almonds, garlic, parsley and a pinch of salt
Blend together (use a boat motor) until mixed well but still a coarse mixture
Add this to the tomatoes and stir in.
Add white wine, stirring in a few times
Now add the fish pieces and turn to coat them. Now let the mixture simmer.
Cover and let cook for about 10 minutes, turning at least once.
Add the clams and shrimp, and cook for another 8 minutes, covered
Serves 6 - 8
That's an interesting recipe, Quince. Welcome to the forum!
Is this part a joke, perhaps because the sauce is thick: "use a boat motor"?
What happens to the bread? Is it used to thicken the sauce?
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Es una receta interesante, Quince. ¡Bienvenido (o bienvenida?) al foro!
¿Esta parte: "use a boat motor [usa una motor de barco] es un chiste, quizás porque la sausa sea muy espesa?
¿Que ocurre con el pan? ¿Está empleado para hacer la sausa más espesa?
Is this part a joke, perhaps because the sauce is thick: "use a boat motor"?
What happens to the bread? Is it used to thicken the sauce?
---------
Es una receta interesante, Quince. ¡Bienvenido (o bienvenida?) al foro!
¿Esta parte: "use a boat motor [usa una motor de barco] es un chiste, quizás porque la sausa sea muy espesa?
¿Que ocurre con el pan? ¿Está empleado para hacer la sausa más espesa?
Ah, Quince must be talking about a "batidora." Maybe they call this a "hand blender" in English?
Bob, you're like the angel of chorizo or, depending on one's point of view, the chorizo devil! I'm imagining a funny routine in which one character weaves "chorizo!" into every one of his lines. Maybe we should create that for the next conference!
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Oh, Quince debe de hablar de una "batidora". ¿Tal vez se lo llamen una "hand blender" en inglés?
Bob, eres como el ángel de chorizo o, según el punto de vista, ¡el diablo de chorizo! Estoy imaginando un número gracioso en que un carácter intercala "¡chorizo!" en cada frase. ¡Quizás podamos crearlo para la próxima conferencia!
Bob, you're like the angel of chorizo or, depending on one's point of view, the chorizo devil! I'm imagining a funny routine in which one character weaves "chorizo!" into every one of his lines. Maybe we should create that for the next conference!
---------------------
Oh, Quince debe de hablar de una "batidora". ¿Tal vez se lo llamen una "hand blender" en inglés?
Bob, eres como el ángel de chorizo o, según el punto de vista, ¡el diablo de chorizo! Estoy imaginando un número gracioso en que un carácter intercala "¡chorizo!" en cada frase. ¡Quizás podamos crearlo para la próxima conferencia!
Gee menetles, where did you find a 'heat resistant immersible blender device', Bob? I'm intrigued and may I add it reminded me of German submarines in WWII, things that attack destroyers and reemerge in Sicily, but are not usually associated with kitchens. Are these things you find at yard sales? The Sharper Image?Bob wrote:I have a little heat-resistant immersible blender device that works wonderfully for sauces and soups and anything else hot that needs to be homogenized a bit.
-
Bob
- Moderator
- Posts: 1774
- Joined: Mon Feb 24, 2003 3:54 am
- Location: Connecticut and Massachusetts
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Here's an example of an immersible blender. They are handy little gadgets.
http://www1.epinions.com/content_143443922564
http://www1.epinions.com/content_143443922564
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Maestro Tomberi
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