FARCI DE POISSON

If you attended last year’s Working Waterfront Festival, you may have been lucky enough to catch Marie Gomes’ cooking demonstration. Born in Senegal, Marie now works in the New Bedford fishing industry, and she brings her culinary skills to bear on our local ingredients. This recipe is adapted from hers and is used courtesy of the Festival. With a food processor, this recipe takes about 10 minutes to get underway. You may substitute other fresh local fish for the bluefish if desired.

  • 1 bread roll or 2 slices bread (2 ounces)
  • ½ cup chopped parsley
  • 2 Tablespoons water
  • 2 onions, peeled and quartered
  • 2 cloves garlic, peeled
  • 1 jalapeno or other chile, stemmed and seeded
  • 1 pound bluefish, skinned and free of bones, cut in chunks
  • 3 ounces (½ a small can) tomato paste
  • ¼ cup olive oil
  • 1 cup water
  • freshly ground black pepper
  • salt
  • 2 bell peppers, halved and cored
  • 2 large tomatoes, halved along the equator, seeds extracted

 Use a food processor to reduce the bread to crumbs.

Toss in the parsley halfway through; it should be minced finely among the crumbs.

Empty this in a bowl and sprinkle the 2 tablespoons of water over.

Chop half of the quartered onions in food processor. Empty it out and set it aside, too.

With the processor running, drop the garlic cloves down the chute.

Add the chile and the remaining onion and pulse to roughly chop.

Add the fish, ½ teaspoon salt, and pepper to taste, and pulse until mostly ground together.

Add the crumb mixture, and pulse just until combined.

For the sauce, use a 10-inch sauté pan with a lid.

Heat the olive oil over medium high heat, toss in the onion you set aside a few minutes ago, and sauté until it is beginning to color, about 5 minutes.

Stir in the tomato paste, 1 cup of water, and salt and pepper to taste. Once it simmers, turn it down to low heat while you stuff the veggies.

Pat the farci mixture into the peppers and tomatoes. Set them into the sauce (a little jostling won’t hurt them), cover, and maintain at a steady simmer for 20 minutes or so. (The fish will be opaque throughout.)

Serve with rice.

Serves 4

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