* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asian Fish Rolls in Ricepaper Wrappers
 Categories: Fish, Main dish, Low-cal
      Yield: 6 Servings
 
           TOMATO-GINGER DIPPING SAUCE
    3/4 c  Tomato puree
      2 tb Lime juice
      1 ts Grated gingerroot
      1 ts Reduced-sodium soy sauce
    1/2 ts Sesame oil
    1/2 ts Chile paste or 1 teaspoon
           --finely chopped hot chile
           ----------------------------
           ASIAN FISH ROLLS RECIPE
      2 c  Bean sprouts
      2 c  Shredded napa (Chinese)
           --cabbage
      2 c  Chinese pea pods, cut into
           --julienne strips
     18 ea 6" rice-paper wrappers
    3/4 lb Finely chopped cooked sea
           --bass or whitefish (2 cups)
    1/3 c  Chopped fresh cilantro leafs
      3 tb Finely chopped unsalted
           --roasted peanuts
 
  FOR TOMATO-GINGER DIPPING SAUCE: Mix all ingredients in small glass or
  plastic bowl. Cover and refrigerate until serving time. FOR ASIAN
  FISH ROLL RECIPE: Prepare Tomato-Ginger Dipping Sauce. Heat 1 inch
  water to boiling or place steamer basket in 1/2 inch water (water
  should not touch bottom of basket) and heat to boiling. Add bean
  sprouts. Cover and cook or steam 2 minutes. Immediately rinse in cold
  water; drain. Repeat with cabbage and pea pods. Place rice-paper
  wrappers, 2 at a time in bowl of hot water 45 seconds. Remove and
  place on plate. When completely soft, separate wrappers. Place about
  2 tablespoons fish, 1 tablepsoon each bean sprouts, cabbage and pea
  pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts in center of each
  wrapper. Fold one end of wrapper up about 1 inch over filling; fold
  right and left sides in over folded end. Fold remaining end down,
  wrapping around roll.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bacalao a la Viszcaina (Basque Style Codfish)
 Categories: Fish, Cuba, Update
      Yield: 8 Servings
 
      2 lb Thick salt cod, desalted
           -and cooked (see Notes
           -below), and
 
  cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
  Flour for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO:
  1/4 cup pure Spanish olive oil 1 large green bell pepper, seeded and
  finely chopped 6 cloves garlic, finely chopped 2 large onions, finely
  chopped 1 cup finely chopped drained pimientos 2 1/2 cups canned
  crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup
  dry white wine Salt and freshly ground black pepper to taste TO
  COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut
  into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried
  Bread Rounds (recipe follows), as an accompaniment Notes: One day in
  advance of serving, rinse the salt cod under cold running water. Cut
  it into 2- by 3-inch pieces, place in a bowl, and cover with cold
  water. Change the water several times until it is no longer salty.
  This process should take 24 hours. Drain the fish, place it in a
  small saucepan, cover with fresh water, and bring to boil over
  medium-high heat. Lower the heat to low and simmer 5 minutes. Drain
  and cool the fish. 1. Dredge the cod in the flour. In a large skillet
  over medium heat, heat the oil until fragrant, then cook the fish
  until lightly browned, 3 to 4 minutes on each side. Remove the fish
  from the heat and set aside. 2. For the sofrito, in a large saucepan
  over medium heat, heat the oil until fragrant, then cook the bell
  peppers, stirring, until slightly softened, 3 to 4 minutes. Reduce
  the heat to low, add the garlic and onions, and cook, stirring, until
  tender, 6 to 8 minutes, adding more oil if necessary. Add the
  pimientos, tomatoes, paprika, and wine and cook, stirring
  occasionally, until thickened, another 10 to 12 minutes. 3. Place the
  reserved salt cod soaking water in a medium-size saucepan over
  medium-high heat and cook the potato slices until partially tender,
  10 to 15 minutes. 4. Add the codfish chunks to the sofrito and cook
  over low heat 10 minutes. Arrange the cooked potato slices on top of
  the fish, do not stir, cover the pan, and shake it several times.
  Cook over low heat an additional 10 minutes so that the potatoes
  absorb the fish flavor. Transfer to a large serving platter and
  garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds)
 
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... Sincerely yours Gigi
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