Best 3 Fish Cooked In Parchment Pesce Al Cartoccio Recipes
**Pesce al Cartoccio: A Culinary Journey into Italian Seafood Delicacies**
Prepare to embark on a delectable culinary voyage with Pesce al Cartoccio, a traditional Italian seafood dish that captures the essence of simplicity and flavor. This timeless recipe, meaning "fish in parchment," encloses succulent seafood in a parchment paper parcel, allowing it to steam gently in its own juices, resulting in a moist, tender, and incredibly flavorful dish. Immerse yourself in the delightful variations presented in this article, ranging from classic preparations featuring Mediterranean herbs and zesty lemons to more adventurous combinations incorporating aromatic saffron and vibrant bell peppers. Each recipe promises a unique gustatory experience, highlighting the versatility and boundless creativity of this culinary masterpiece. Discover the secrets of crafting the perfect Pesce al Cartoccio and elevate your seafood cooking skills to new heights.
SEAFOOD AL CARTOCCIO
This seafood stew of lobster, bass, squid, Dungeness crab, fennel and a seafood broth flavored with tomatoes, fennel and saffron, is baked in a paper bag.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
- Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
- Preheat a grill to medium-high heat.
- Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
- Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
- Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
- Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.
FISH COOKED IN PARCHMENT (PESCE AL CARTOCCIO)
Fish used to be cooked in a oiled brown paper bag but parchment paper produces just as good a result. Garlic, rosemary and lemon are the flavorings. From the Fine Art of Italian Cooking. Posted for ZWT #7.
Provided by mary winecoff
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
- Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
- Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
- Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
- Serve hot with lemon wedges.
HERBED GRILLED TUNA IN FOIL (PESCE AL CARTOCCIO)
Make and share this Herbed Grilled Tuna in Foil (Pesce al Cartoccio) recipe from Food.com.
Provided by Polar Bear
Categories Tuna
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the vinegar, salt, pepper, mint leaves and oregano in a non-reactive pan.
- Marinate the tuna slices in the liquid for 15 minutes.
- Prepare a large piece of aluminium foil for each slice of fish, by brushing the foil with oil and lining it with sliced onions.
- Drain the fish and place each slice on a piece of aluminium foil.
- Cover with another layer of onions.
- Tightly seal the foil around each slice of fish and cook on the grill for 10-15 minutes per side, or in a 350-degree oven for 15 minutes.
Nutrition Facts : Calories 63.9, Fat 0.2, SaturatedFat 0.1, Sodium 12.4, Carbohydrate 13.7, Fiber 2, Sugar 8, Protein 1.3
Tips:
- Use a variety of fish fillets, such as cod, salmon, tilapia, or halibut, for different flavors and textures.
- Season the fish fillets with salt, pepper, and your favorite herbs and spices before cooking.
- Add vegetables such as tomatoes, onions, peppers, and zucchini to the parchment paper packets for a healthy and flavorful meal.
- For a more flavorful dish, marinate the fish fillets in a mixture of olive oil, lemon juice, and herbs before cooking.
- Serve the fish immediately after cooking, garnished with fresh herbs and a squeeze of lemon juice.
Conclusion:
Fish cooked in parchment is a healthy and flavorful dish that is perfect for a quick and easy meal. This cooking method is a great way to preserve the natural flavors of the fish and vegetables, and it also helps to keep the fish moist and tender. With a variety of flavors and textures to choose from, fish cooked in parchment is a versatile dish that can be enjoyed by everyone.
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