Poseidon's gift
Seafood dish has storied past
June 14, 2006
From the chef Dimitrios Kouraris
For centuries, this has been a dish popular with local fishermen. The ingredients consisted of whatever their island offered — tomatoes and onions from the gardens, olives (grown all over the island) and the daily catch from the sea. Only rice had to be imported. The locals believed that everything in the sea was a gift from the god Poseidon.
In the past, they did not prepare the meals at home but immediately after fishing, often while still aboard their vessels, where they mixed what the sea had to offer in a pan with vegetables and rice. Ouzo was part of daily life as well. It helped kill time during cold nights on the open seas.
It is said that adding Ouzo to food was originally pure coincidence. One day a ship was tossed around by the waves, and some Ouzo spilled into the pot where the cook was preparing lunch for the fishermen. The cook did not admit to this, but he received nothing but praise for his meal. That's because Ouzo evaporates during cooking and leaves behind a unique herbal taste. A new idea was born.
Today, you can find this dish on the menu of many fine restaurants. It is best served with white wine or a dry ros?.
Dimitrios Koursaris is the chef at Kavala, located at Charlese de Gaulla 5 Prague 6–Dejvice. Tel. 603 516 840
CORFU RICE (Serves six)
2 cups rice
400 grams (14 ounces) shrimp
500 grams mussels (with the shell)
100 grams calamari (rings)
2 ripe tomatoes
2 onions cut in slices
Half cup Greek olive oil
1 teaspoon Corfu butter
2 tablespoons Ouzo
2 bay leaves
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
salt and pepper
Wash and clean mussels and calamari thoroughly.
Heat the olive oil in a large pot.
Place onions in the pot and allow to cook until brown, stirring occasionally.
Add the shrimp, calamari and mussels and saut? for two to three minutes.
Deglaze with the Ouzo, scraping the bottom of the pan.
Add the tomatoes, Corfu butter and aromatic herbs and stir while bringing to a boil.
Add two and a half cups water.
When water begins to heat, add the rice.
Boil for 12–15 minutes or until the rice is cooked.
Serve sprinkled with freshly chopped parsley.
Source: http://www.praguepost.com/P03/2006/Art/0615/featu2.php
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