Hello Marco,

I just realise that for years I cook vongole for spaghetti with tomatoes,
garlic... and onion. Terrible...

The principle not to put any onion with fish is not a French one. A basic
recipe for the "poisson au court bouillon" is to prepare first a bouillon
with ONION,  peper, white wine, parsey, salt...

The right translation of "Alla marinara" is marinière, comme les marins.

Marinata should be translated with "mariné" which is the process you
discribed (maceration of meat (in french cooking) in wine (red), vinager..
and what ever you want ).

To come back to "marinière", I only prepare mussels this way and I don't
let them "mariné" in onion ! Just put enought cut onion or shallot in a
large pan with white wine, peper... add the cleaned mussels, close the pan
and heat everything till all the mussels are open... and cooked. Then eat
them with white french wine (dry). Some add cream but it's not any more
"marinière".

Bon appétit !

Sophie

>>>"Alla marinara" means in the sea-men way. It mainly means with garlic and
>>>tomato, but also this has some variation accoridng to the region.
>>>
>>
>>In France Marinière means  with onion/shallot,  parsley and white
>>wine ! No garlic, no tomato !
>>
>Hi Sophie:
>the two best schools of cuisine actually diverge in many instances!
>In Italy we tend to avoid using onion with "fish" (that includes molluscs
>and crustaceans), apart few exceptions. I guess it is simply a matter of
>tradition.
>Anyway, French "Marinière" is different from Italian "alla marinara": it
>should be more close to the Italian "marinata" that is a process of
>maceration with a spicy sauce, that often includes also onion, but mainly
>vinager, oil, garlic, parlsey etc...   Can you confirm?
>
>cheers
>marco