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Just finished a bowl of chowdah! Shallot, scallion, and mushrooms sauteed in olive oil and butter. Spinach added and white wine until it wilted then a goodly dollop of cream, Lebanese Zaatar, salt pepper, nutritional yeast and a bit of parmesan cheese. then the fish cut in chunks, a few anchovy fillets, and the whole thing allowed to simmer for a spell.
Served it with hushpuppies,
One serving, about ten minutes plus a half hour to simmer. Fabulous!
I wish I could eat fish, but I have a terrible aversion to anything with fishy taste. I can eat scallops that are not fishy and dry smoked Albacore tuna or Sturgeon that are pretty much like smoked turkey. This aversion happened as a child in New Orleans,but nobody could remember a seafood related illness or adverse effect.
More than likely it was due to my Father's love of all aquatic creatures salt water or fresh that were obviously plentiful in the big queasy. Everything was dumped, alive, into the sink before trying to avoid boiling in a large aluminum pot. The list of boil-able victims included, but not limited to, shrimp, lobsters, crabs, and crawdads. All kinds of fish were cooked but not usually boiled. Some of the most unfortunate victims were eaten RAW including clams (that curl up when lemon is squeezed on them), oysters, and the worst of all, sea urchins (erizos de mar in Chile) that are mostly purple gonads with a symbiotic crab that has to be alive to prove freshness. The crab is placed in the mouth first, and if it moves it's fresh, and then chewed to kill it. No movement, spit it out and reject the urchin. This may only be the way its done in Chile, and since I don't go to sushi places I'm not aware of the Japanese customs. My aversion remains of unknown origin!
I feel deprived on scuba diving trips while everyone else gets fabulous sea food while I get free range chicken or stringy goat.
There's nothing wrong with thinking Except that it's lonesome work sevil regit
I considered hypnosis to overcome this fishophobia, but if successful I would eat fish and I hate them!
There was little my father wouldnt eat, at least try in the seafood category. When asked what he wouldnt eat again he admitted that whale blubber was on that list. It's not something usually classified as Sea Food.
When I accidentally ended up in a Prep high school (more like purp school) in NYC, for only a year before escaping to college, my senior class of 18 males had a drunken party on the town in Manhattan. Drinking age was 18 back then, and we mostly crashed at one of the apartments of a classmate whose parents were coincidentally out of town. Nobody really wanted to go home, severely drunk, to waiting parents. For some/many of us it was our first encounter with a REAL hangover Nobody thought to bring a toothbrush so cigarette puke breath was dealt with by taking hits off of the tube of toothpaste. Some prankster, who already knew about hangovers, had refilled the toothpaste tube with anchovy paste! It was clearly a premeditated act, and unfortunately I was not, that time, the purrpetrator! It was also a painful introduction to the dreaded dry-heaves. It only reinforced my fish aversion, and I suffered more than most! TAT
There's nothing wrong with thinking Except that it's lonesome work sevil regit
It's perfect for that! I've been buying jars of fillets in oil and when the fish are used up I use the fishy salty oil in all sorts of things for an umami boost.
Last night I had a frozen "Mediterranean inspired" veggie pizza, I put an anchovy fillet in the middle of each slice!
For its small size anchovies pack a big nutritional punch and are popular in the Mediterranean diet.
It's not something usually classified as Sea Food.
