Saturday, May 23, 2020

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.


No comments: