Heh, surprised to see hake. At dad’s restaurant we used it or cusk the most but also cod or haddock for the fish & chips. The tourists were always asking about it.
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Oh darn I hope you are feeling better soon! The pics look delish and maybe you can recreate this meal another time when your taste buds come back
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I’m pretty certain I’ve had it twice. Fortunately, becuase of vaccines and boosters, I’m not in need of hospitalization. But feeling like shit isn’t fun, no matter where you land…I am a super smeller and taster. To look at food and. not want to ingest it is a major fail for me. Opportunity lost.
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Manchego cheese, cauli, corn polenta with chorizo and shrimp. A side of zanahorías aliñadas, sweet onion and roasted piquillo peppers. Sangria. Olé! Olé!
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Prime ribeye on the grill. Farmstand corn on the cob. Broccolini, green beans and zucchini from the garden. Salmoriglio on everything.
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@BeefeaterRocks made Chicken Piccata last night and I was inspired to do the same tonight. But with extra capers. Extra extra capers.
There was a vodka martini. I’m off tomorrow. Yay.
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It’s one of those drinks that’s so good but flies under the radar. Almost every bar has all the ingredients but if you ordered one, they wouldn’t know what it is. I first had this probably five years ago at an upscale bar and loved it. But even I too forgot about it. I even made one for my mom and she thought it was delicious.
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So sorry! Feel better.
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You can never have too many capers. I like extra, extra wine/butter sauce. I had extra, extra in the pan to add later. More capers too.
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Wish you good recovery.
Do you bake the potato layer first, or does it all go in together? Or is it just plated together but cooked apart?
ETA: Duh me, thanks for the recipe 
You slice the potatoes with the scary mandoline, and roast them for about 20 minutes until they develop a crust and then top them with the fish.
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I honestly don’t like bluefish, but I love the potatoes. Bluefish is strong and mushy.
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I love a martinez when I want a change from my regular martini.
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What a trouper you are to prepare that beautiful meal of bluefish while feeling sick. May your recovery be quick and may your appetite return soon.
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Assorted smoked (butterfish, matie) and gravad (halibut) fish, marinated octopus, Morbier, sourdough bread from the market, big-ass salad that generally looks the same so no pic.
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I’m so sorry to see you’re not feeling well. The Sprout just got over a bout of Covid and the loss of taste and smell were the most devastating parts. Luckily she regained her senses pretty quickly.
Mr Bean often fishes with the same group, usually for fluke, sea bass and occasionally striped bass. He is teased unmercifully for keeping any blues they catch. I usually broil it a la sardines but I will often smoke it and make a pate.
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I think that’s the worst - not smelling and not wanting to taste anything when you’re sick. But it makes the first meal after recovery taste all the better - even if it’s just scrambled eggs. Hope you’re feeling better soon!
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It’s a shame that hake is not more commonly eaten. I would absolutely mistake it for cod, it’s not over-fished, and it was inexpensive compared with other similar fish (at the Waltham MA Market Basket, it was $7/lb; I think cod loins [a term that makes me giggle - cod have loins?!] were $12/lb).
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Enchiladas filled with a squash/mushroom mix, with tomatillo sauce. Mex rice. Instead of just serving black beans, I swerved to a black bean salad to use up more CSA/garden veggies and herbs.
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Yup! Cusk is another more affordable fish that’s hard to tell from cod. We didn’t offer a choice, it was just “Fish & Chips” on the menu. If people asked we always told them. The most common question: “Is it haddock?”
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