frozen wild salmon  fillets steamed to go with salmoriglio sauce (salt lemon juice evo oil)
or
simply fried sardines
cleaned and let in lemon juice for half an hour, patted in 00 flour and grated bread and fried
baccalà and polenta
see madamada's foodwise there are two recipes baccalà alla vicentina and inlaw's baccalà

Last edited by Grand_Ma (Mon 16 Apr 12 9:25pm)

Hi Koukou, salted cod??? wow I'd love to know which recipe is that. You know we have a big tradition with saltted cod. Theres actually a cook book, very famous here thats 1001 recipes for salted cod...

I also like octopus and its funny you mention it cause thats what I had for lunch today.
I'll share with you 2 of my favourite recipes:

Octopus fillets with its rice:
Boil the octopus till tender. Reserve octopus and the water.
For the fillets use the larger part of the tentacles, cut in half lengthways, maybe about 10 cms bits, then pass them through flour and egg and fry them.
For the rice use the thiner parts of the tentacles and cut them in small pieces.
Start by sweating 1 onion, chopped along with some garlic in olive oil. Then add chopped tomato, add rice and the water where the octopus boiled. Finish with fresh coriander. Mind you the rice should be soggy so use a 3/1 proportion.

Octopus Lagareiro style.
Lagareiro is the man who does olive oil and this is a very simple way of doing octopus.
Boil it and after just grill it for a couple of mins each side in a BBQ or grill, only enough to mark it.
Then fry 3 or 4 cloves of garlic, chopped (careful not to burn) in plenty of olive oil and just pour this over the octopus. Serve with boiled potatoes and veg. The original dish is made with salted cod so theres another recipe for you 
And the potatoes should be "a murro" literally means a punch, so after boiling them, punch them just so that they are a bit mashed and pour the mix of olive oil over them too!

You can get an idea if you google images with title:
"Bacalhau à lagareiro com batatas a murro" You'll get pictures of octopus also.

Enjoy

A good one for mixed fish and seafood, a fish lasagne: braise the fish in milk and use that milk to make the bechamel sauce. Make layers of lasagne sheets, bechamel, seafood, yellow pepper and chopped boiled egg then finish of with parmesan. Nice!

Green curry fish,
To make a delicate curry.

2 tablespoons green curry paste fried for a few seconds in a little oil with 1/2 a finely sliced onion

Add the stems roughly chopped of a bunch of asian greens, bok choy or similar and some baby corn, and finely shredded carrot, or whatever veggies you like. Cook till starting to soften.

Add 1 tin coconut cream and stir in to give the dish more liquid bring to just boiling point and turn off immediately.

Add the roughly choped leaves of the asian greens to the pot
Place the fish fillets on top and cover tightly till the fish is cooked and the greens have wilted.
Serve with either noodles or boiled rice or spiced rice.