GARIDES ME SALTSA

8 medium-sized ripe tomatoes
1/2 cup olive oil
1/2 cup finely chopped onion
3/4 cup dry white wine, plus 1/4 cup dry vermouth, or all white wine
2 to 3 Tbsp. fne1y chopped parsley (Chinese parsley or cilantro, if possible)
1 1/2 tsp. crumbled oregano
1 tsp. salt, or to taste
Freshly ground black pepper
6 oz. feta cheese, coarsely crumbled
1 lb. raw medium prawns, shelled and deveined*
1 1/2 lb. filet of cod, or other mild-flavored white fish, cut into 1 1/2-inch cubes

Bring 1 1/2 quarts of water to a boil and drop in the tomatoes for 30 to 40 seconds. Remove them promptly and transfer them to a bowl of cold water. Core and peel them, then cut them in half crosswise. Use your fingers to scoop out the tomato seeds and juice, and discard them. Chop the tomatoes into 3/4-inch dice and set aside.

In a large heavy skillet, heat the olive oil over moderate heat. Add the chopped onion and saute, for about 5 minutes, or until they are soft.

Stir in the chopped tomatoes, white wine, vermouth, 1 1/2 tbsp. chopped cilantro, oregano, salt, and a few grindings of pepper. Bring the sauce to a boil and simmer, uncovered, until it thickens to a puree. Set aside.

TO SERVE:
Just before you are ready to serve, bring the sauce to a simmer and add the chunks of cod. Stir, and simmer for 1 minute.

Add the cleaned prawns and simmer for 1 minute more.

As soon as the shrimp are firm and pink, stir in the cheese and taste for seasoning Cover the skillet and remove from heat; leave for 5 minutes without stirring.

Spoon the fish and sauce onto the dinner plates and garnish with the remaining chopped parsley. We recommend not stirring the Garides right before serving, so that the colors and flavors of the tomato sauce and feta cheese may each remain distinct..

*This is about 40 medium prawns, which allows for 5 shrimp per person.

Servings: 8
Source: The Groaning Board Newsletter (1980)