Pepperoni Ýsa Haddock In Pepperoni Sauce Food

MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
• Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
• Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
• Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
• Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
• The pepperoni slices will be soft, with a deeper color.
• Remove from the heat.
• Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
• The sauce is ready to use. Or cool, cover and refrigerate or freeze.
• NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
• He also recomends using San Marzano tomatoes for this recipe.

PEPPERONI-ÝSA - HADDOCK IN PEPPERONI SAUCE

Steps:

• Cut the fish into slices, about 2,5 cm (1 inch) wide. Cut each slice in half. Roll in spiced flour and brown in hot oil. Remove from the pan and arrange in a casserole dish. Fry onions, mushrooms and pepperoni until onions and mushrooms are soft. Add tomato paste and cream to the pan and stir well. Pour over the fish, top with silces of cheese and bake at 180°C for 15 minutes, or until the cheese is melted and bubbly. Serve with pasta or rice, garlic bread and a fresh salad.

PEPPERONI HADDOCK (PEPPERONI-YSA IN ICELANDIC)

Steps:

• Preheat oven to 200C (390F). Spray an oven-proof baking dish w/PAM, spread the cooked rice evenly in the dish & set aside.
• Cut the fish into pieces & dust them w/flour seasoned w/salt + pepper.
• Heat olive oil in a non-stick frying pan, cook the fish quickly till golden brown on both sides & place evenly on top of rice.
• Add pepperoni (chorizo or bacon if using) + sliced mushrooms to the frying pan & cook over a fairly high-heat for 3-4 minutes.
• Add cream + tomato paste & bring to a slow boil. Remove from heat & pour sauce over the fish & rice.
• Sprinkle grated Parmesan cheese over the top & bake till the cheese is golden brown & bubbling. Serve immediately.
• NOTE: If you're at all like me, you hate to open a can of tomato paste to use 1 tbsp, so feel free to sub ordinary ketchup or even chili sauce which I would personally favor.

PEPPERONI

Steps:

• Combine all ingredients, mixing until thoroughly blended.
• Divide in half into slender rolls about 1 1/3 inch in diameter.
• Wrap in plastic or foil.
• Refrigerate overnight.
• Unwrap and bake on broiler pan at 200 F for 4 hours.
• Store wrapped in the refrigerator.