My Mom's Fish Sauce

1996. The year my Mom started to forget things. That was the year I asked her for her recipe for Fish Sauce. The one she made every Christmas Eve. Have you ever asked an Italian Mom for a recipe? They measure nothing! Timing, forget about it. You just know when and what to do.

Well, I had a list of ingredients. I had the memory of what she did. And with the help of the internet,
I had confirmation from a couple of different recipes that I was on the right track.

I knew my Mom did not pre-cook the lobster tails. She cooked them in the sauce. I found a recipe that confirmed my thought. Lobster Tail Tomato Sauce from All-Recipes.

Next, I found a recipe from Memorie di Angelina for Zuppa di Pesce alla Napoletana that explained the cooking time for the other fish.

I made a simple Marinara Sauce. I simmered it for about an hour. I put the lobster tails in and let them simmer for almost 45 minutes. I dropped the Cod and Scallops in the sauce.  That simmered for 10 more minutes.

I had not experienced that aroma since I was in my Mom's kitchen on Lettney Place.

My Mom's Fish Sauce

Ingredients-
1 clove of garlic. Yes I used a clove of garlic!
1 tbsp olive oil
2 28 oz cans of crushed tomatoes, quantity is determined by how many people you are serving.
1/4 cup white wine, quantity is determined by how many people you are serving.
Lobster Tails, quantity is determined by how many people you are serving.
Cod Filets, quantity is determined by how many people you are serving.
Sea Scallops, quantity is determined by how many people you are serving.

Method-
Make the marinara sauce. Brown one clove of garlic in olive oil. Remove clove when it starts to brown. Add tomatoes and wine, let simmer for an hour.
Drop the lobster tails into the sauce, simmer on low for 45 minutes. Add Cod and Scallops. Simmer for 10 minutes.
 

 I had to serve the pasta with homemade Fettuccini. The usual recipe from Tide and Thyme.

And yes I had to make homemade Italian Bread too! Usual recipe from Noshtalgia.

Saturday Baking (The Hot Cross Bun Recipe!)

I got an email from Bon Appetit which had a link for a No-Knead Focaccia Bread. I love the Jim Lahey 18 Hour No-Knead Bread. I started the recipe last night, yes this is what I do on a Friday night.
The dough rose perfectly overnight in the fridge. The result was nice focaccia risen to a good height to be used in this coming week's Meatball Sub dinner and Sausage and Pepper dinner. Click here for the Bon Appetit Recipe.

Wednesday was the start of Lent which means it is Hot Crossed Bun Season!!! I have my Mom's recipe. My sister also uses this recipe. The Buns are great. The dough is beautiful to work with. The rise is always perfect and the flavor is well we make this recipe every year so that means it is always delicious!

My Mom's Hot Cross Buns Recipe -

Ingredients-
2 envelopes active dry yeast
1/2 cup water
1/2 cup (1 stick) butter
2/3 cup evaporated milk
1/2 cup sugar
1 tsp salt
2 eggs
1 cup seedless raisins
4 1/2 cups sifted all-purpose flour
1/4 tsp cinnamon
1/4 tsp nutmeg
Lemon Icing (recipe at the end)

Method-

1. Sprinkle yeast into warm water in a large bowl. ("warm" water should feel comfortably warm when dropped on the wrist.) Stir until yeast dissolves.
2. Melt butter in a small saucepan; remove from heat. Stir in evaporated milk, sugar and salt until sugar dissolves; stir into yeast mixture.
3. Beat eggs in a small bowl; stir into yeast mixture with raisins,
4. Sift 2 cups of the flour, cinnamon, and nutmeg over yeast mixture; beat until smooth, then stir in just enough of remaining 2 1/2 cups flour to make a soft dough.
5. Turn out onto a lightly floured board; knead until smooth and elastic, adding only enough flour to keep the dough from sticking.
6. Place in a greased bowl; brush top lightly with butter; cover with a clean towel. Let rise in a warm place, away from draft, 1 hour, or until double in bulk.
7. Punch dough down; turn out onto a lightly floured board; cut into 18 equal size pieces. Shape each lightly into a ball; place in a greased baking pan, 13 x 9 x 2.
8. Cover with a clean towel; let rise in a warm place, away from draft, 45 minutes, or until double in bulk.
9. Bake in moderate oven (375˚) 30 minutes, or until golden brown; remove pan; cool on a wire rack.
10. Make Lemon Icing; drizzle from tip of knife or spoon over buns to make crosses.

 

Lemon Icing - Blend 1 cup unsifted confectioners powdered sugar with 4 teaspoons of milk, 1/4 teaspoon on vanilla and 1/4 teaspoon lemon extract in a small ball. Makes about 1/2 cup.