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How To make Nero Wolfe's Bacalhau (Portugese Salt Cod)
1 1/2 To 2 lbs soaked dried cod *
2 lg Onions, sliced
6 tb Butter
1 cl Garlic, minced
3 lg Potatoes
2 tb Bread crumbs
10 Pitted green olives
10 Black olives
4 Hard-cooked eggs
1/2 c Chopped fresh parsley
Wine vinegar Olive oil Fresh ground black pepper * NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly. Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart
casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish. (Prisoner's Base) SOURCE: The Nero Wolfe Cookbook by Rex Stout : The Viking Press, Inc. : 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4 : Library of Congress #72-75754 : 1973 Posted by: Bob Emert
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Delicious Fish Chowder Recipe
Try this new delicious fish chowder recipe. I use coconut milk in this dish, though you can use cream or milk if you'd like. For the fish, I use striper, though you're welcomed to use any type of fish for this fish chowder as you'd like. Any fish will make a delicious fish chowder with this recipe. Guaranteed!
Here are the ingredients for the Fish Chowder Recipe
1 leek (sliced thin)
3 strips of Bacon (cut into bite-size pieces)
1/2 carrot - grated
2 celery stalks - chopped into small pieces
3 spring onions (scallions) - cut into small pieces
4 small potatoes - cubed into bite-size pcs (should be about 4 cups worth)
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500 ML Fish Stock (or chicken stock)
2 corn on the cob, grilled, then cut the corn off the cob
1 400 ML can coconut milk
Old bay Blackening Seasoning to taste (or use any other blackening spice - or just use black pepper)
Gumbo Filet - use 1/8 tsp and blend into 1 TBSP of water
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Delicious Fish Chowder Recipe
Easy Dominican Cod Fish Soup | Recipes with Ros Emely
Hey guys! I'm excited to share with you this delicious and easy Dominican cod fish soup!
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**Cod fish soup**
--1 pound of cod fillet
--2 chicken bouillon cubes
--4 garlic cloves, minced
--1 tablespoon minced white onion
green peppers
- fresh cilantro
--4 potatoes
--4 carrots
- juice of half a lemon
--1 cup or more pasta sauce
-- ground black Pepper
--dried parsley
--salt to taste
--1 chopped tomato
--2 sticks of chopped celery
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Easy Fish Stew Recipe ~ How to Make Healthy Cod Fish Stew Recipe
This fish stew recipe is easy and healthy. Learn how to make a delicious fish stew using cod fish. You can use hallibut or haddock or another meaty fish for this recipe. This fish stew has great flavors and you can have it ready in 30-40 minutes. Enjoy.
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How to Make Fish Stew
INGREDIENTS:
1 pound cubed cod
1 diced onion
2 stalks diced celery
3/4 cup diced carrots
1 finely diced seeded jalapeno (optional)
4 cups chicken or vegetable broth or seafood stock
1 large can diced tomatoes
4 cloves minced garlic
1/4 cup fresh chopped parsley
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp thyme
2 bay leaves
juice 1/2 lemon
salt and pepper
extra virgin olive oil
In a pan on medium heat add olive oil, onions, celery and carrots.
Cook and stir for 3-4 minutes
Add jalapeno (optional), salt and black pepper. Cook and stir for 2 minutes.
Add minced garlic and spices. Cook and stir for 1 minute.
Add chopped parsley and tomatoes. Stir to combine.
Turn heat up to medium high. Add broth and bay leaves.
Bring to a boil, reduce to simmer, cover and cook for 15-20 minutes.
Add squeeze of lemon and fish. Gently stir.
Bring up to boil, cover, turn off heat and let rest for 5-10 minutes.
Serve and enjoy.
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Fresh Garlic
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