The Pope didn’t invent Fish Friday. However, this custom grew out of medieval fasting traditions. At the time, the Christian calendar was packed with holy days, and adherents of the faith were expected to either eat meat or avoid three meals altogether. Since then, the Catholic Church and neighboring Christian faiths have steadily spread the gospel of eating fish on weekends, with scores of fish and chip shops opening in Britain and annual Firehall Dinners held in the Midwest. Now it looks like this. . And not all of it is fried. Jamaica’s most popular Easter week dish is kingfish or snapper escović. Pickled fish curry served with hot cross buns is popular in Cape Town. The Spaniards introduced dried and salted cod to Ecuador, where it was added to fanesca, an indigenous vegetable soup. Nowadays, this soup is almost exclusively reserved for Lenten meals.
And there is a special distribution. In Louisiana, after Mardi Gras, Cajuns have been known to debate whether the fried alligator that bit Count Middendorf was actually fish. Last year, Boston Archbishop Sean Patrick O’Malley bestowed the Feast of Mary on corned beef during St. Patrick’s Day on a Friday during Lent. Other historical exceptions include the capybara in Venezuela, the muskrat in Michigan, and the beaver in Quebec. (To be fair, rodents are pretty much off the menu these days.) In recognition of the invention of McDonald’s Filet-O-Fish in 1962, McDonald’s also hosts Fish His Fridays. Masu. Here seductive jokes are made about Lenten fasting and fasting. – Food chain fish sandwich, but you don’t really need to go there.
Celebrate the end of the week with a unique fish tradition, featuring dishes from six chefs and cookbook authors from around the world.
“This dish is a Friday fish dish,” says chef Amaury Bouard, who oversees the palatial dining room in Paris, but at its core it’s based on Grand Mer cuisine, a dish he learned from his 88-year-old grandmother. Simple meals are ingrained. Simone. During Lent, Simone prepares a fish dinner once a week at her home in the city’s southwestern suburb of Issy-les-Moulineaux, slathered in a creamy sauce flavored with nutmeg. There is. The traditional blanket, or white ragu, is usually served with veal or lamb, but her version is adapted for fasting days. Madame Bouard pairs pollack and rice with champignons de Paris. Champignon de Paris is a type of white button mushroom that is said to have first been grown in Versailles during the reign of Louis XIV in the 17th century. The fillets are poached in a steamer basket or on a rack inserted over a “fay tout”, an everyday pot found in most French kitchens. “For my grandmother, rice is rice,” Bouhours says. “But I prefer basmati because it goes well with the blankets.” Adults eat themselves from family-style platters at the table, but Boohours learned as a child that “the best presentation…” Although it didn’t turn out very well, he would grind all the ingredients and make a pleasant porridge,” he recalled with his younger brother. But I still crave this method. ”
Chef Manoela Buffala Ramos has an affectionate nickname for her eponymous restaurant, Manu, in the southern Brazilian city of Curitiba. She cooks for her five tables a night and offers her menu of plant-based tastings that high-rise dinner guests eat from across the ocean. But she’s also part of Muljeres de Bem, a group of female chefs who prepare weekly lunches for people without homes. Buffala, a mother of two young daughters, sources sea bass from the Brazilian coast when she cooks for her daughters at home. “This recipe has a special place in our family, especially during Lent,” she says. “My mother has always had a deep connection to the sea, dating back to the years her family spent in the state’s coastal town of Paranagua, so fish dishes like this are a staple in our home. ”
Abi Balingit grew up eating pancit palabok, a Filipino noodle dish with a delicious shrimp sauce, at every family celebration. “This dish is meant to be shared with many people. The palabok that my aunt made was perfectly delicious and so fragrant that I looked forward to smelling it. She lives in Southern California and Balingit is best known for his creative interpretations of Filipino-American desserts, While cooking remains her greatest passion, she recently started tinkering with her childhood favorite dishes in her Brooklyn apartment. “Traditionally, palabok is made with thin rice noodles, but I love the chewiness and texture of thick udon noodles. Adding salmon roe is like popping boba.” Her version includes: It is also topped with crunchy chili lime chicharron. “I grew up very Catholic, so on Fish Friday I serve this at parties, but I leave out the pork.”
Born in Yucatan, Chef Obed Vallejo moved to Florida as a child. His grandfather ran a ranch there, so he dreamed of becoming a cowboy, and seafood is still his family’s favorite meal. (Not surprisingly, he’s responsible for developing the fish program at Mize de la Vida in Nashville.) “My parents were Seventh-day Adventists, so we had fish on Fridays. His mother, Beatriz Contreras Zan, was a frugal cook, but she created magic with modest ingredients. I was able to make soup from just the tilapia head and bones. “This was a tough meal,” he says. “That tells me that even though we didn’t have a whole fish, her mother was practically making fumet.” [concentrated fish stock]We literally take trash and turn it into something beautiful. True to her mother’s teachings, Vallejo combines the soup with traditional chochoyote (dumplings), which are made by frying fish bones into a paste and mixing them with masa. “If you don’t like fried bones, you’re missing out.”
Tony Tan, one of Australia’s respected experts on Southeast Asian cuisine, says he grew up in Malaysia’s Pahang state with a heavy dose of Catholic guilt. “The custom of eating fish on Fridays was born when I was baptized in Catholic school. My parents were Buddhists, and they had quite a bit of Taoism in them. Although they did not fully understand my religion, they were sympathetic to my faith as long as I followed ancestor worship.” Mr Tan’s mother, Lim Heng Kiow, said that in 1957, Malaysia He worked as a cook in one of the family-run hotel groups that served British colonial cuisine until independence. Ms Tan remembers the food she prepared for her guests and her family. Molly, or fish curry from Kerala. “Wu means fish in Hainanese, so she called it Wu Moly.” One of Friday’s favorites was her cinnamon and anise dish, which she still makes at a culinary school in suburban Melbourne. It’s hong xiaoyu (a whole fish stewed in red sauce). “At eight years old, I couldn’t understand why I could eat fish but not meat. My godparents said this was a kind of atonement for the sins we had committed. But to be honest, I think it was delicious to eat fish. What’s wrong with this?”
When chef David Guas was 10 years old, he was given an Ugly Stick fishing rod, and every chance he got, he secretly cast a line into Willow Lake outside New Orleans, where he used grass shrimp as bait for bass. One day old rabbit bread for perch. “If you hang something on a perch hook, it will bite,” he says. “Bless my mother. I came home probably three times a week with 30 sea bass in a big bucket. She scaled them, washed them, took the heads off, and then fried them.” It was my first real experience of foraging and eating it.” My childhood experience of playing in the water has spread beyond my hometown on the Gulf Coast and now to the Chesapeake Bay ecosystem, in Northern Virginia. This was the genesis of his sustainable seafood advocacy, sourcing wild blue catfish to serve at his restaurants. “Blue catfish are an invasive species and incredibly destructive. They eat blue crabs, so they taste like blue crabs. And what else is Maryland known for besides crabs?” Mardi Gras Guas, who bakes thousands of king cakes for the United States, pays homage to his Cajun upbringing when he serves shrimp jambalaya, crawfish boil or grilled catfish fillets as a Friday special.
