TWELVE BY TWENTY INCH OVAL SPANISH CAZUELA
This is the perfect vessel for baking a large fish. It was purchased years ago in a Spanish ceramics store on St. George Street in St. Augustine, Florida and carried back to New York on my lap in an airplane (The Spanish Table, a website in Berkeley, California, sells cazuelas, including oval ones, online, but I’m not sure they carry one this large.)
Big fish, like a four pound red snapper or a whole side of salmon, are easy to
prepare and flashy to present. The problem is transferring them from the pan they were cooked in onto a platter suitable for the table. Many hapless cooks have seen their beautifully baked fish implode mid air as it travels from pan to platter balanced on two flimsy spatulas.
This beautiful, big cazuela is roomy enough to accommodate a large fish and a
generous amount of sauce, it transmits heat beautifully and, to my mind at east, it is attractive enough for the table. So it is a simple bake and serve, no spatula balancing act required.
|CARIBBEAN BAKED WHOLE RED SNAPPER WITH RED CURRY SAUCE|
|BAKED SIDE OF SALMON WITH BLACK BEAN SAUCE|
|BAKED SIDE OF SALMON WITH HORSERADISH CRUST|
|BAKED SIDE OF SALMON WITH VIETNAMESE CUCUMBERS|
|HUACHINANGO A LA VERACRUZANA|
|PARGO ASADO CON SALSA ESMERALDAPARGO ASADO CON SALSA ESMERALDA|