Foreign inspiration Travel Coca Mallorquin
SERVES 6 AS A MAIN COURSE (OR MANY MORE AS A TAPA)
For the dough • 500g plain fl our, plus extra for dusting
• 1 tsp salt • 260ml lukewarm water • 10g fresh yeast (or 5g dried) • Pinch of caster sugar • 3 tbsp olive oil, plus extra for oiling
• 2 ½ tbsp Manzanilla sherry or white wine
Coca Mallorquin Sea bass with watercress
For the topping • 3 green peppers • 2 red peppers • 4 tbsp light olive oil • 3 medium onions, peeled and chopped
• 25 very ripe plum tomatoes or 50 cherry tomatoes
• Sea salt and freshly ground pepper
• 4 tsp thyme leaves • 35ml good quality extra virgin olive oil
• 1 garlic clove, peeled and fi nely chopped
• 4 bay leaves (optional) • 2 tbsp roughly torn fresh oregano
‘Buy wild sea bass, fl if possible, as the
• Meanwhile, for the dressing, whisk the ingredients together in a bowl, seasoning to taste with salt and pepper. In a large bowl, toss the watercress with the dressing.
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avour and texture are far superior’
• Divide the salad between warm plates and place the sea bass fi llets on top. Scatter the almonds over and spoon on any remaining dressing. Serve immediately.
• To make the dough, sift the fl our and salt into a large bowl and make a well in the middle. Put 2 tbsp of the warm water in a small bowl, crumble in the fresh yeast (or sprinkle in dried), add the sugar and stir to dissolve. Pour the yeast liquid into the fl our well, cover it with some of the fl our from around the edges and set aside for 15 minutes.
• Add the olive oil, sherry and remaining water. Mix the ingredients together and knead into a smooth dough. Cover the bowl with cling fi lm and leave in a warm place for about 1 hour until doubled in size.
• Preheat the oven to 180°C/Gas 4. Put the peppers on a roasting tray, drizzle with 2 tbsp of the light olive oil and roast for 30 minutes, turning once or twice. Transfer the peppers to a bowl, cover with cling fi lm and leave to steam for 15 minutes.
• Meanwhile, heat 1 tbsp light olive oil in a large frying pan, add the chopped onions and fry over a medium heat for 15-20 minutes, stirring frequently. Remove and keep to one side.
• Preheat the grill. Halve the tomatoes lengthways, arrange cut-side up on a baking tray and drizzle with a little light olive oil. Season with salt and pepper and sprinkle with the thyme. Grill the tomatoes for 5 minutes until they begin to soften, then set aside.
• Take out the peppers and peel off the skin. Halve and remove the core and seeds, then slice the peppers lengthways into 1cm- wide strips.
• Preheat the oven to 180°C/Gas 4. Turn out the dough on to a lightly fl oured surface and knead again. Then divide in half and roll out each piece to a rectangle, about 25 × 40cm. Lift each rectangle on to a lightly oiled baking tray and prick the dough with a fork, leaving a 3cm border unpricked around the edge. Mix 2 tsp of the extra virgin olive oil with the garlic and brush over the dough.
• Layer the onions, pepper strips and tomatoes evenly over the dough, leaving a 3cm margin clear at the edges. Add the bay leaves (if using) and oregano, season with salt and pepper and drizzle with the remaining extra virgin olive oil. Bake in the oven for 25 minutes. Serve hot or cold.
JULY 2011 49
PHOTOGRAPHS: Shutterstock
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