Fancy fish

 I am going to commit some terrible food crimes tomorrow in the name of #ConfinedCookalong. There's about a pint of cream, a mix of recipes that's guaranteed to go wrong, and my family's almost-forgotten frankfurter and chip salad. I've no idea if anyone is joining me in #HeritageKitchen but I'm fully committed to this. And I'm doing a yeasted thing, so I'll be starting after lunch. I think there's double proving, pleuk. Why, self? Why let lockdown boredom get to you this way?

Anyway, today's post is by way of showing I do real cooking too. I mean, you know that, but I have my pride. 

This one's from Taverna, which is interestingly far more of a winter than a summer cookbook, especially for meat and fish dishes. Tuna stifado is not something I can picture cooking in Cyprus from April to October, but it's a good one for now. It's treating tuna like beef or pork, and it has a glorious wintry bunch of spice. Also complicated onioning, but never mind. I bought shallots, I was committed. 

There's a boil-the-shallots-so-you-can-skin-them, then fry them a bit, which is a pain. 

There's softening a sliced onion, adding sliced garlic, plus bay and plenty of oregano. Then adding a tin of tomatoes, red wine, a glug of what should be red wine vinegar, cinnamon stick, lots of allspice, cloves (yes, I know - with fish), seasoning. Cook it down a bit. Or a lot.

In theory, quite early in this you chop up your vast chunk of tuna fish into huge hunks, frying it off for a few minutes and then adding it to your tomato mix. In practice, I've no idea where you buy big hunks of tuna so it's a couple of steaks fried very briefly, and added for about the last 15 minutes. It's not for those who like their fish rare. But it's hugely tasty. 

As I say. Real cooking. Tomorrow is another day, and we may never speak of that again. But tonight, there are vitamins.