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Aruba

Erwten Soep

Two things, which The Netherlands acquired as a result of the Eighty-Year War, 1568 - 1648, were her independence and this robust pea soup from Spain.

Wash thoroughly, then soak overnight:2 cups split peas ,Drain peas, reserving the liquid. Place in a heavy kettle:The reserved liquid, plus enough water to make 3 quarts , Add:A ham hock or cube of salt pork ,2 onions ,2 carrots ,1 celery soak with leaves ,1 clove garlic ,1 bay leaf ,¼ tsp. Rosemary ,(Piece of hot pepper)
Bring to a brisk boil, reduce heat and simmer for about forty-five minutes. Strain broth, discarding vegetables. Skim off any accumulation of grease; or chill the strained broth, and easily remove congealed grease. Return broth to the fire with the meat and add the soaked peas. Simmer for three hours, or until peas are tender. Strain return the liquid to the fire. Purée the peas in a food mill and return them to the broth. As a thickening add: 2 Tbs. Butter ,2 Tbs. Flour ,to a little cooled soup mixture. Blend well and stir it into the kettle. , Add a heat thoroughly: ½ lb. sliced, smoked sausage ,Stir the soup well before ladling it into a serving tureen.
Filling
Sauté lightly in two tablespoons butter, 1 small onion, minced ,1/2 hot pepper, minced, or 1/2 tsp. Tabasco sauce ,Add ,1 Tbs. parsley, chopped ,1/2 tsp. lime juice ,1 Tbs. Ketchup ,1 seven-ounce tin shrimp or tuna, finely minced
Place the pancake on a flat surface and sparsely spread a bit of the filling in a narrow line, from edge to edge, across the center. Omelettes should not be too thick, so be sparing with the filling. Fold the pancake in half and roll it as illustrated. Chill the omelette thoroughly, then, cut it into sections about one and one-half inches long. Skewer with a toothpick. Grate: About 1/2 cup Parmesan Cheese ,over omelettes on a serving plate. Omelettes are sometimes decorated with a drop of ketchup where the toothpick is to be inserted.
Fried Fish (Pisca Hasa) with Pan Bati
Prepare and wash: 1/4 lbs. fish, Sprinkle: 1/4 tsp. salt,lime juice, and let the fish marinade for half an hour. , Slice into small pieces: 1/4 onion,1/2 tomato,1/6 green pepper,1/8 clove garlic, Heat in a pan ,1/2 Tbs. margarine,1/2 Tbs. oil
Fry the fish till it turns brown of color. To eliminate the fish odor add 1/2 a clove of garlic while frying. When done take out the fish and throw away the garlic clove but do not throw away the fat. Add to the pan with fat the chopped onion, garlic, tomato and green pepper and let it cook for 3-4 minutes. , Place the fish in the pan once again. Mix: 2 Tbs. water,1/2 Tbs. vinager,1/2 tsp tomato paste, and add to the pan, leaving it for another 3-4 minutes on low fire. Serve the fish with sauce in a platter.