English Lemon Stewed Fish Recipe

English Lemon Stewed Fish Recipe

History:
The English Lemon Stewed Fish is a traditional dish that has been cherished in English cuisine for many years. It is a delightful combination of fresh fish, tangy lemon, and aromatic spices. This recipe is believed to have originated from coastal regions, where fresh seafood was readily available. The zesty lemon and gentle stewing method enhance the natural flavors of the fish, creating a delicious and refreshing dish. Over the years, it has become a popular choice for a light and flavorful meal, especially during the summer months.

Fun Facts:
- Lemon stewing is a cooking technique commonly used in English cuisine to enhance the flavor of fish and seafood dishes.
- The combination of lemon and ginger provides a unique and refreshing taste that complements the fish.
- The use of onions and cayenne pepper adds depth and complexity to the dish.
- Stewing the fish allows the flavors to meld together while keeping the fish tender and moist.
- This dish is traditionally served cold, making it a perfect option for picnics and summer gatherings.

Recipe:

Ingredients:
- 2 pounds nape or head and shoulders of halibut, shad, or any other firm fish
- 3-4 onions, sliced
- 1 pint of water
- Pinch of cayenne pepper
- 1 teaspoon ground ginger
- 2 teaspoons salt
- 2 eggs
- 6 lemons, squeezed and strained
- 1 tablespoon potato flour
- Chopped parsley for garnish
- Slices of lemon for garnish

Instructions:

1. Wash and scrape the fish clean. Cut it into small pieces and set aside.

2. In a stew-pan, fry the sliced onions in oil until they turn a light brown color.

3. Place the fish in the stew-pan with the fried onions. Add water, cayenne pepper, ground ginger, and salt. Mix gently to ensure the fish is coated with the seasoning.

4. Let the fish stew gently until it is fully cooked. If there is excess gravy, remove some to adjust the consistency.

5. In a separate bowl, beat the eggs and mix them with the strained lemon juice. Add a tablespoon of potato flour and chopped parsley. Mix everything smoothly.

6. Take some of the hot gravy from the fish and gradually add it to the lemon and egg mixture. Stir well to combine.

7. Pour the lemon and egg mixture into the stew-pan with the fish. Shake the stew-pan gently for about five minutes, taking care not to let it burn.

8. Once the fish is sufficiently cooked, remove it from heat and let it stand for an hour to allow the flavors to meld together.

9. Serve the English Lemon Stewed Fish cold, garnished with slices of lemon and parsley.

Similar Recipe Dishes:

1. Sole with Wine (French Recipe):
- Take a sole or fillets of any delicate fish.
- Lay them on a fireproof dish and sprinkle them with white pepper, salt, and a little shalot.
- Cover the fish with claret or white wine and let it cook in the oven until done.
- In a saucepan, boil the liquor obtained from cooking the fish.
- In a bowl, combine the yolks of three eggs (well stirred), the juice of a lemon, and two ounces of butter.
- Gradually add the hot fish sauce to the egg mixture, stirring continuously.
- Pour the sauce over the cooked fish and sprinkle with chopped parsley.
- Serve hot, and for an extra touch, mushrooms can be added to the dish.

Both the English Lemon Stewed Fish and the Sole with Wine recipes are excellent options for those who appreciate the delicate flavors of fish combined with tangy accents. While the English recipe focuses on the lemon and ginger flavors, the French recipe adds depth with white wine and shalots. Both dishes can be enjoyed as refreshing and flavorful main courses.