Suri, or scad, are small to medium-sized fish, and Alan Davidson says to either fry them or treat them as you might a mackerel, adding that they're not as tasty as macherel, but are easier on the digestion. Don't want to fry them? How about making Suri in Umido, Stewed Scad?
To serve 4:
To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 4 scad, weighing about 6 ounces (150 g) each, cleaned and scaled
- 4 cloves garlic, peeled and crushed
- 1 cup chopped tomatoes
- 1/2 cup dry white wine
- 1/2 cup olive oil
- Salt and pepper to taste
Preparation:
Heat the oil in a skillet and saute the garlic until it begins to brown. Remove it, and add the tomatoes; then the tomatoes begin to bubble add the fish and simmer for a couple of minutes. Sprinkle the wine into the skillet, season to taste with salt and pepper, and simmer the fish until done over a fairly brisk flame, for about 15 minutes, turning them carefully once.
Serve them with a flavorful, fairly rich white wine.
Serve them with a flavorful, fairly rich white wine.
