Spanish-style Eggs, Hake, and Zucchini Canapé
Canapé de Revuelto de Merluza y CalabacÃn
Ingredients
- 4 large eggs
- 1 tablespoon milk
- Kosher or sea salt to taste
- Freshly ground white pepper to taste
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion such as Vidalia or other sweet onion
- 1 cup diced zucchini
- 4 ounces hake or fresh cod finely chopped
- 8 thin slices of long-loaf baguette bread
Instructions
- In a bowl, lightly beat the eggs with milk, salt, and white pepper.
- Heat the olive oil in a medium skillet over low heat.
- Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.
- Add the diced zucchini, salt, and pepper, and cook for an additional minute.
- Cover and cook for about 4 more minutes until the zucchini is tender.
- Then, uncover the skillet, add the chopped hake or cod, and cook until the fish turns white, which will take about 1 to 2 minutes.
- Create a makeshift double boiler by half-filling a larger skillet with water and bringing it to a boil over high heat.
- Reduce the heat to low and place the skillet with the zucchini and fish mixture into the larger skillet.
- Pour the beaten eggs into the skillet with the zucchini and fish mixture.
- Stir constantly with a wooden spoon until the eggs are set but still soft.
- Spoon the cooked mixture onto each slice of bread.
Notes & Wine Advice
Serve the canapés warm or at room temperature as a delightful tapa or appetizer.