Sephardic Menu
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: E 1 spODSE
POACHED FISH
juice of 1 lemon
2 tablespoons oil
2 ribs celery with leaves
1/2 cup parsley, with stems,
coarsely chopped
1 small green pepper, seed-
ed and cut in strips
1/2 teaspoon turmeric
1 teaspoon salt
5 to 6 pounds sea bass or
trout, cut in 11/2 inch
thick steaks (about 15
pieces)
Pour enough water into a
large, deep skillet to come
halfway up the sides. Add
lemon juice, oil, celery,
parsley, green pepper,
turmeric and salt. Bring to
boil. Place fish steaks in pan
in one layer. Do not overlap.
Any remaining steaks can be
cooked in a second batch in
the same liquid.
Cook about 7 minutes on
each side, turning gently so
fish doesn't flake (or cover pan
and simmer fish for 12 to 15
minutes or until cooked).
Remove fish from pan with a
spatula and place in a deep
serving platter. Reduce liquid
in pan to about half by boil-
ing, uncovered, over medium
heat. Pour over fish steaks.
Refrigerate. Serve cold or at
room temperature. Makes 15
servings.
BRAISED VEAL
STUFFED WITH RICE,
BEEF AND PARSLEY
1 /2 cup long grain rice
% cup boiling water
2 pounds ground beef
1 cup coarsely chopped
parsley
1 teaspoon allspice
1/8 teaspoon pepper
1 teaspoon salt
5 to 6 pounds boned veal
breast or shoulder
% cup oil
3 ribs celery and leaves,
sliced
1 cup water
To make filling: Pour
enough water over the rice to
cover. Let stand at room
temperature for at least one
hour (several hours or over-
night would be better) to
remove starch and let the
grains puff up. Drain off
water. Pour the '/2 cup boiling
water over the rice and bring
to boil over high heat. Cook
rice, uncovered, until water is
absorbed. Reduce heat to
lowest setting, cover almost
completely and let sit for five
minutes stirring once or
twice. Cool completely in
refrigerator. Stir in ground
beef, parsley, allspice, pepper
and salt.
Lay veal on flat surface,
boned side up. Spread filling
over the meat and roll up,
jelly roll fashion. Tie neatly
with string to secure. Tie a
small square of foil at each
end to keep filling intact.
Heat oil in a large, heavy
saucepan. Brown veal on all
sides. Add celery and water.
Cover and simmer for 2 1/2 to
3 hours. Check often and add
a little more water if needed.
Before serving, remove
strings and foil and cut in 1/2
inch slices. Serves 10 to 12.
RICH MAN'S RICE
The meat and dried fruits
which go into this dish used
to be expensive for the
average family, thus giving it
its name.
11/2 cups rice
2 tablespoons oil
1 large onion, chopped
11/2 cups water
% cup chopped celery
2 tablespoons tomato
sauce
1 teaspoon salt
1 cup frozen peas and car-
rots, cooked and
drained
% cup raisins
1/2 to 1 cup finely chopped
chicken or turkey
Pour enough boiling water
over rice to cover. Let stand at
room temperature for at least
one hour. In a large saucepan,
heat oil and add onion. Saute
for 1 minute; do not brown.
Drain rice and add to onion
along with the 1 1/2 cups water,
celery, tomato sauce and salt.
Bring to a boil and cook until
water is absorbed. Lower
heat, cover with lid almost