How To make Fish Stew with Herbs
1 lb Fresh or frozen haddock*
2 tb Olive or corn oil
1 md Onion; chopped
2 Carrots; finely chopped
1 Celery stalk plus leaves
finely chopped 2 Garlic cloves; peeled
:
finely chopped 28 oz Can Italian plum tomatoes
undrained 1/2 c Fish or vegetable stock or
1/2 c Bottled clam juice
1/2 c Dry white wine
Garlic oil** 1 c Garlic croutons**
:
BOUQUET GARNI 1 Bay leaf
2 Thyme sprigs
1 Strip of lemon peel
1 lg Sprig of fennel fronds
4 Black peppercorns
:
GARNISH---------------------------------- Chopped fresh fennel or Chopped fresh parsley *Or perch or cod. **To make the garlic croutons, cut crusts from thick, day-old bread. Cut bread into large cubes. Spread a cookie sheet with garlic oil - either oil in which whole garlic cloves have been steeped, or oil that has been heated gently with a cut garlic clove, pressing on clove to release oils. Toss croutons in the garlic oil, then bake at 400 F., turning often, 8 to 10 minutes, until golden brown.
If frozen, unwrap fish and allow to stand at room temperature for 15 to 20 minutes, or until soft enough to cut. With a sharp knife, cut into 2" cubes. Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions, carrots and celery and saute, stirring, 3 to 5 minutes over medium heat. Add garlic and saute another 1 or 2 minutes. Add tomatoes (and their juices), stock and wine. Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal. Place in tomato-wine mixture and let come to a boil, uncovered. Boil 5 to 10 minutes, then reduce heat to low. Add fish cubes and cover pot. Simmer 15 minutes or until fish flakes easily with a fork. Serve on top of garlic croutons in heated bowls, garnished with chopped fennel or parsley. Yield: 4 to 5 servings. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 44. ISBN 0-88862-788-2.
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Fish Stew with Janet Street Porter | The F Word
Janet Street Porter challenges Gordon Ramsay to make the best low fat fish stew on The F Word. .
#TheFWord #GordonRamsay #Food #Cooking .
How to make a Greek Fish Stew with Jamie Oliver's Tefal Hard Anodised Cookware
Jamie Oliver uses his Tefal Hard Anodised Professional Cookware Set to make a delicious Greek Recipe: Aegean Kakavia (Beautiful Fish Stew). A traditional Greek fishermen's stew. To discover more about Jamie Oliver Cookware, visit the website:
Fish Stew Recipe - Seafood Stew - Arab Fish - Arabic Fish Stew - Scallops Shrimp - Cod - Arabic
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#howtocook #arabrecipes #middleeasternfood Scallops Cod & Shrimp Recipe coquilles St-Jacques Rye Bay. We got these scallops while on our travels in the most amazing town of Rye on the south coast of England. Rye bay scallops are very famous and delicious. Rye itself is just magical a acient town full of history. Check out the Ry Bay Scallop week website (yes they are that well known they have their own week) - - The town is really worth a visit if you are ever in the area. Scallops (like mussels and oysters) are bivalves, which means they have two shells attached by a hinge. There are three edible parts to a scallop: the creamy-white muscle meat, the orange coral (the roe), and the frilly membrane that encloses the muscle. Few people realise the membrane can be used in cooking, and some cultures eschew the coral. What to buy Queen scallops (Chlamys opercularis, also known as queenies) are small, sweet and affordable. King scallops (Pecten maximus) are much larger. Live specimens labelled 'diver-caught' are the best. Avoid scallops that are bright white in colour as they will have been soaked in brine to make them swell and appear larger. How to prepare
Scallops are easily overcooked and at their best when quickly prepared. Depending on size they should take no more than 5-6 minutes to cook, otherwise they become chewy bullets. Serving suggestions Steaming scallops Chinese style highlights their true flavour, while searing on a hot heavy-based pan gives a lovely sweet edge to the muscle meat. You could also roast them in a hot oven - the shell is a perfect container for baking and serving. Good matches include garlic, cream, mild curry spices, tomato sauces, soy sauce, herbs and white wine. Although coquilles St-Jacques simply means scallops in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine. As part of the HOW TO COOK GREAT NETWORK -
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Jorge's Caldeirada (Portuguese Fish Stew) | Our Recipes E1
While in Portugal I was shown a regional dish by my new friend Jorge, who was kind enough to take me shopping and share his version of this popular stew made in Portugal. Caldeirada isn't something that's common in America, which is why I'm VERY excited to share his recipe.
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00:00 - Shopping For Jorge's Caldeirada (Portuguese Fish Stew)
01:26 - Prepping The Dish
03:14 - Cooking The Stew
04:13 - The Americans Try Something New
???? Ingredients
• 1½ lb / 680 g fish, (you can play it safe with cod)
• 4 -6 medium sized potatoes, skinned and sliced ½ thick
• 4 bell peppers, cored and sliced ½ thick
• 3 tomatoes, cored and thinly sliced
• 4 onions, thinly sliced
• 2-3 cloves of garlic, diced
• 1 cup / 250 g white wine
• ½ tsp paprika
• ½ tsp turmeric
• 1 bunch cilantro
• 1 bunch parsley
• 3 -5 Tbsp. olive oil
???? Equipment
• large heavy-bottomed pot
• wooden spoon
#recipe #caldeirada #stew
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???? You found my cookie.
Mediterranean Seafood Stew - Zarzuela de Pescado
EPISODE #63 - Mediterranean Seafood Stew - Zarzuela de Pescado
FULL RECIPE HERE:
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MUSIC: Strange as You
Once you try this recipe, you will be making it everyday! Delicious Fish Stew!
Hello guys, this fish stew is what you should be making next. Soooo yummy and packed with so much flavor, you will loveeee it!
Ingredients:
- 1 Tilapia fish
- 2 medium tomatoes
-1 tbsp tomato paste
- 1 medium onions
- 4 green chillies(optional)
- 2 garlic cloves
- ginger
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2tsp cumin powder
- 1/4tsp turmeric powder
- 1tsp salt
- 1 cup coconut milk
- 1 cup water