What's Cooking? Recipe Sharing during Lent*

Golpe de Gulat na Ulam Pangpasta
After Fasting Days!

Ingredients (Serves 4)
For the
tomato sauce:
125 ml olive oil
4 shallots, peeled and finely chopped
4 garlic, peeled and finely chopped
400 g can chopped Italian tomatoes
3 tbsp basil leaves
2 tbsp. freshly chopped parsley
salt and freshly ground black pepper

700 g. bass, haddock or mullet fillets
450 g live mussels
4 pcs. squids
8 large raw prawns
2 tbsp. olive oil
3 tbsp. freshly chopped basil leaves
3 tbsp. dry white wine
lemon wedges to garnish

1. Preheat oven to 180C ten minutes before cooking.
Heat the olive oil and gently fry the garlic and shallots for
two minutes. Stir in the tomatoes and simmer for 10 minutes,
breaking the tomatoes down with the wooden spoon. Add the
parsley and basil, season to taste with salt and pepper and cook
for a further 2 minutes. Reserve and keep warm.

2. Lightly rinse the fish fillets and cut into four portions.
Scrub the mussels thoroughly, removing the beard and any
barnacles from the shells. Discard any mussels that are
open. Clean the squid and cut into rings. Peel the prawns and
remove the thin black intestinal vein that runs down the back.

3. Cut four large pieces of tinfoil, then place them on a large
baking sheet and brush with olive oil. Place one piece portion in the
centre of each piece of tinfoil. Close the tinfoil to form parcels, and
bake in the preheated oven for 10 minutes, then remove.

4. Carefully open up the parcels and add the mussels, squid and
prawns. Pour in the wine and spoon over a little of the tomato
sauce. Sprinkle with the basil leaves and return to the oven and
bake for 5 minutes, or until cooked thoroughly. Discard any
unopened mussels, then garnish with lemon wedges and serve
with the extra tomato sauce.

*The 40 days before Easter when some Christians eat less
food or stop doing something that they enjoy.