This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails.
This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets.
A simple steaming is one of the finest ways to show off the flavor of fresh-caught trout.
In this dish the richness of the yellowtail balances the daikon's slight bitterness.
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