|
|
Post by nimnyn on Feb 27, 2007 18:32:58 GMT -5
This is the fish stew recipe that I've been taunting Jabra with lately.
Adriatic Fish Stew
In a big pot sautee until soft:
1 Tbsp extra virgin olive oil
1 minced onion
4 cloves of garlic, crushed
Add:
2 Tbsp tomato paste
2 - 3 cups chopped tomatoes (or use canned diced tomatoes)
1 Tbsp vinegar (or 1/2 c wine)
2 bay leaves
chopped parsley
2 1/2 cups fish or vegetable stock
Bring to a boil and add:
2 lbs of fish fillets - cut into 4 inch cubes (I use halibut)
Reduce heat and simmer for about 30 mins or until done. Shake pan instead of stirring if possible to keep fish from breaking up. Season to taste. Serve over herbed mashed potatoes.
|
|
|
|
Post by Scrunge on Feb 27, 2007 18:42:41 GMT -5
Aww man, I saw a cooking recipe and I seriously expected to see things like a large amount of mp5 and stamina that it gives you. But... it was an actual recipe for food... IRL. Weird.
|
|
|
|
Post by nimnyn on Feb 28, 2007 11:48:02 GMT -5
Would it make you feel better to know that I can now fish the mats to make spicy crawdads?
|
|
|
|
Post by flounder on Feb 28, 2007 13:47:45 GMT -5
Personally I would use the wine, not the vinegar. Thats just me  |
|
|
|
Post by flounder on Feb 28, 2007 13:56:26 GMT -5
Also 30 minutes for a time is ok, but seeing you live in upper America. Canadian law says 10 minutes per 2.5 cm (1 inch for us folks in the USA) of thickness. The protien will be coagulated in this time. So its ok. Granted I know its a stew but you also dont want the fish to fall apart. You want nice bite size pieces.
Edit: I would make a stock from the fish you called for in the recipe. Me I would make a white stock with parsnips instead of carrots to make a "Clearer" stock.
|
|
|
|
Post by nimnyn on Feb 28, 2007 14:03:40 GMT -5
Hmm, actually.. I was thinking 4 cm and typed 4 inches.... so say 2 inch cubes... or "stew sized chunks", w/e.
|
|
|
|
Post by SilBob on Feb 28, 2007 16:13:20 GMT -5
Look at Flounder pulling out all the laws and regulations for cooking... Looks like school is making him smart. ;D I agree with the wine though |
|
|
|
Post by flounder on Feb 28, 2007 16:30:19 GMT -5
No worries hun just giving ya some friendly advice |
|
|
|
Post by nimnyn on Feb 28, 2007 17:02:43 GMT -5
Dude, parsnips are GROSS. I am totally scarred from childhood by parsnips and canned asparagus. *shudder*
|
|
|
|
Post by flounder on Feb 28, 2007 20:01:42 GMT -5
This is what you are going to use as a mirepoix. Throw them out after you make the stock. It has a little difference in flavor for the stock. It mostly makes it a clearer stock. Just use them instead of carrots in the mirepoix.
BTW Mirepoix is 50% Onions, 25% celery and 25% carrots. For those that needed to know.
|
|
|
|
Post by turin on Mar 2, 2007 10:14:31 GMT -5
Knowing how to cook don't make you SMART, it makes you a good wife.
BURN
T
|
|
|
|
Post by nimnyn on Mar 2, 2007 11:53:30 GMT -5
Actually, knowing how to cook makes ppl want to come to your house for dinner..
Patience for men's BS makes you a good wife.
|
|
|
|
Post by Scrunge on Mar 2, 2007 12:08:17 GMT -5
This is way OT, but, I don't know how it was in your family, but in mine my dad's patience made the marriage.
|
|
|
|
Post by flounder on Mar 2, 2007 13:55:32 GMT -5
Hence why you have no old lady T. But I will make a good wife. I bet the farm when I am done with school and come to Joe and Marybeths. You want me to make some good pastry shit to go with her fantastic cooking.
|
|
|
|
Post by peli on Mar 2, 2007 19:11:32 GMT -5
I call dibs on Headie and Flounder to be my cooks when I'm rich and famous..... Just so you all don't get any ideas  lol  |
|
