Svella Culla is a traditional Italian dish of pickled fish, typically made with sardines, anchovies, or mackerel. It is a flavorful and versatile dish that can be served as an appetizer, main course, or side dish. There are many different recipes for Svella Culla, but they all share some common ingredients and techniques. The fish is typically marinated in a mixture of vinegar, olive oil, garlic, and herbs, then fried until golden brown. Some recipes also add vegetables, such as onions, peppers, or tomatoes. Svella Culla can be served hot or cold, and it is often paired with bread or crackers. In this article, we will provide three different recipes for Svella Culla, each with its own unique flavor and presentation. The first recipe is a classic Svella Culla made with sardines, vinegar, olive oil, garlic, and herbs. The second recipe is a more modern take on the dish, made with mackerel, white wine, and capers. The third recipe is a vegetarian version of Svella Culla, made with eggplant, zucchini, and bell peppers. No matter which recipe you choose, you are sure to enjoy this delicious and traditional Italian dish.
Let's cook with our recipes!
CAPE MALAY PICKLED FISH
This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.
Provided by NITSCKIE
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P1DT1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
- Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
- Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.7 g, Cholesterol 97.4 mg, Fat 4.1 g, Fiber 2.6 g, Protein 41.9 g, SaturatedFat 0.6 g, Sodium 150.2 mg, Sugar 20.4 g
SEAFOOD PAELLA
Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- Place stock, clam juice, and saffron in a medium saucepan over medium-high heat. Bring to a boil, cover, and reduce heat; simmer 15 minutes. Remove from heat; set aside.
- Prepare an ice bath. Bring a medium saucepan of water to a boil, and blanch sugar snap peas until bright green and just tender, about 1 minute. Using a slotted spoon, transfer peas to ice bath; let cool. Drain, and set aside.
- Coat a paella pan (or a 6-quart Dutch oven that measures 11 inches in diameter and 5 inches in height) with cooking spray; set over medium-high heat. Add sausage, and cook until well browned, turning, about 5 minutes.
- Add shrimp, and cook 1 1/2 minutes. Add squid, and cook until opaque, about 1 1/2 minutes more. Transfer seafood and sausage to a plate, and set aside.
- Add onion, garlic, and bell peppers to paella pan; saute until onions are translucent, about 3 minutes. Add uncooked rice; saute until translucent, 1 to 2 minutes more. Add 4 cups reserved stock mixture; bring to a boil. Reduce heat to medium low, and cover. Cook until most liquid has been absorbed and the rice is just tender, about 10 minutes.
- Meanwhile, place remaining cup of stock mixture, cockles, and mussels in a saute pan over medium-high heat. Cover, and bring to boil. Cook until all shells have opened, 2 to 3 minutes; discard any that remain closed.
- Add paprika, black pepper, tomatoes, shrimp, squid, and sausage to rice mixture; combine. Add cockles, mussels, and cooking liquid to mixture, being careful to leave behind any residue in saute pan. Stir in parsley; garnish with peas. Serve immediately.
Nutrition Facts : Calories 585 g, Cholesterol 258 g, Fat 11 g, Fiber 4 g, Protein 44 g, Sodium 904 g
SCALLOPS WITH WILTED SPINACH AND ARUGULA
In just a few minutes, scallops are seared and served over garlicky arugula and spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
- Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.
CHEPA VEPUDU (FISH FRY)
As the Indian cookbook author Archana Pidathala worked to translate and rewrite her grandmother's collection of recipes from Andhra, in southeastern India, one of the first dishes she mastered was chepa vepudu, a simple fish fry. In Kurnool, where Pidathala grew up, her family would eat the spicy, crisp fish dish when there was a fresh catch of murrel available, also called bull's-eye snakehead, a delicious freshwater fish. But almost any fish, cut perpendicular to the spine, into small steaks, will do nicely. Marinated quickly in a simple spice paste, and shallow-fried, the fish becomes golden and crisp all over, and takes on the flavors of caramelized ginger and garlic, browned coriander seeds and red chile. Be sure to use a nonstick pan, or a well-seasoned cast-iron pan, to keep the fish from sticking or the marinade from falling off.
Provided by Tejal Rao
Categories seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Using a mortar and pestle or a food processor, grind the garlic and ginger into a smooth paste, using a splash of water if necessary to catch the blade. Add the chile powder, black pepper, coriander, turmeric, 2 teaspoons of salt and lime juice, and mix until smooth. Add a scant tablespoon of water if the spice mix is packed and dry (it should be thick, but you should be able to easily spread it over the fish with your fingers).
- Add flour and 1/2 teaspoon of salt to a plate, mix well and roll the fish pieces around in it, coating each in flour. Shake off any excess flour, then gently rub the spice paste all over the floured fish pieces. Cover, and set aside to marinate for about 15 minutes.
- Heat oil in a wide, shallow nonstick pan, or seasoned cast-iron pan, over medium heat. When the oil is hot, slide the fish pieces into the pan, and cook for 3 to 4 minutes, then carefully flip over to cook another 3 to 4 minutes on the other side. The spice paste should be evenly browned and crisp in places, and the fish should be cooked through. (If the pan is small, don't crowd it. Cook the fish in batches, removing any burning spice paste remaining in the pan after each batch, and adding more oil as needed.) Transfer cooked fish to a paper towel to drain, then to a serving platter with the lime wedges and cilantro sprigs.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 2 grams, Sodium 489 milligrams, Sugar 1 gram, TransFat 0 grams
PICKLED FISH
This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.
Provided by michele frank
Categories Scandinavian
Time 35m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
- Put into refigerator for five days.
- Shake every day.
- Salt will not dissolve.
- After five days, rinse with cold water, drain and blot dry.
- Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
- Take off stove and let cool.
- Add fish and onions to clean gallon jar, then add brine.
- Shake occasionally.
- Fish will be ready to eat in 2 days.
- But the longer it sets the better it is.
- If you want to double this recipe, double everything but the spices.
Tips:
- Use fresh fish: The fresher the fish, the better the pickled fish will be. If you can, use fish that has been caught within the last 24 hours.
- Choose the right fish: Not all fish are suitable for pickling. Good choices include herring, mackerel, salmon, and trout.
- Clean the fish properly: Make sure to clean the fish thoroughly before pickling it. This means removing the head, tail, and fins, as well as any bones or entrails.
- Use a good pickling solution: The pickling solution is what gives the pickled fish its flavor. There are many different recipes for pickling solutions, so you can choose one that you like. Some common ingredients in pickling solutions include vinegar, water, salt, sugar, and spices.
- Pickle the fish for the right amount of time: The amount of time you pickle the fish will depend on the recipe you are using. However, most recipes call for pickling the fish for at least 24 hours.
- Store the pickled fish properly: Once the fish is pickled, it can be stored in the refrigerator for up to 2 weeks. You can also freeze the pickled fish for up to 6 months.
Conclusion:
Pickled fish is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as an appetizer, main course, or side dish. Pickled fish is also a good source of protein, omega-3 fatty acids, and other nutrients. If you are looking for a new and exciting way to enjoy fish, I encourage you to try pickling it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love