Thursday, November 22, 2012

Brodetta - Brodet


This meal was one that my Dad made when supplies were low over the Abrolhos and the carrier boat hadn't yet arrived with the order. It's a broth type soup (to use up the stale bread) made from simple ingredients, tomato paste (when there were no tomatoes left) , potato (because you always had them) and fish (on an island in the ocean they were all around you.) He never actually taught me how to make this but I can see him in my minds eye cooking it and my mouth waters when I try to remember how he said the word "Brodetta" ... not knowing a lot about the history of this recipe I did a little research and came up with the fact that although it may have started out as an Italian simplistic thin broth dish it travelled around and crossed some water and picked up elements from other cultures to end up a thicker tomato, onion, multi fish richer soup called "Brodet"
My version sadly is not my Dad's, it is my memory of his adapted... and I need to say a work in progress as it isn't as good as his was so I am still modifying it each time I cook it. Practice makes progress right?

Brodetta 

  • I like to make my own fish stock so whenever I have a handful of prawns or fish head I use the shells and heads to make a stock. A purchased one will suffice.
  • In a little oil soften some crushed garlic and the chopped stems of some coriander and a couple of tablespoons of tomato paste.
  • Add chunky peeled potatoes and thickly sliced cabbage (this is something Dad never would have added but I love the cabbage simmered in the juices) and the stock to cover.
  • Simmer until the potatoes are cooked, the starch from the potatoes slightly thickens your broth and then slide in your fish (any white fish is nice in largish chunks, Dad would make this dish whenever he got hold of a coral trout) gently cook until the fish flakes apart with a fork.
  • Lastly add a heap of chopped parsley and I like to serve it on a couple of forks of spaghetti however this is your choice and once again Dad served his with crunchy Italian loaf torn not sliced and we all know that pasta and bread are never served together... sshhh!



This dish is superstitiously never stirred. Not sure where this comes from but simmer gently no stirring ok !!! Presumably it is so that the fish doesn't fall apart but I'm not tempting fate with a spoon.            ENJOY!

Thursday, November 15, 2012

Three Ingredients Fruit Cake

It just doesn't get any easier than this for a delicious fruit cake... A big thanks has to go to a helpful couple Ken and Rosemary that we met on our recent travels North from home. Not only did they suggest a fabulous spot for us to park at the Cliff Head free camp site area but they also provided me with this recipe suggestion for my blog. 

This is a rich, moist, heavily fruit abundant cake... dare I say suitable for the upcoming festive season or an any time of the day, night or the year indulgence.

Three Ingredients Fruit Cake


  • Take a 600ml Iced coffee or Choc Milk and add it to 1kg of mixed fruit. Soak this mixture overnight to plump up the fruit. 
  • Add 2 cups of self raising flour and bake slowly in a 170/180 oven for about an hour and a half until a wooden skewer comes out clean... and that's it!  

Turn out to cool on a wire rack and share both the delicious cake and the simple recipe with everyone at your camp sight.


Equally wonderful served warm on its own or with a blob of cream or cold on its own or with butter.

Note: The soaking of the fruit causes the glace cherries to take on the colour of the milk and loose the red colour but doesn't change the flavours of the fruits.



Friday, November 9, 2012

Oven Baked Fish

Oven Baked Fish ... GONE!

I have to confess...I didn't actually catch the Taylor used in this recipe and so for anonymity I will not show you a photo of the whole fish... thank you to the kind man who donated us these most wonderful specimens of the species... delicious just isn't descriptive enough.



  • Preheat your oven to moderate and take your scaled, beheaded and cleaned Taylor and lay out on a piece of glad bake and foil.
  • Season with salt and pepper first thing on both sides and flavour as desired... finely sliced red onion, lemon slices, capsicum, freshly grated ginger, a splosh of sweet chili sauce, a splash of soy and a drizzle of olive oil... anything you like really...
  • Seal your little parcel up and bake for 30-40 minutes depending on the fish size.
Any whole fish or even a fillet can be used... very simple and easy and absolutely delicious so give it a try.