Place the first 7 ingredients except the salt in a 6.
quart pot.
Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Skim if necessary.
Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
Papertowels can be substituted.
Season with salt very delicately so as not to overpower the flavor of fish.
Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
Rinse fish with lemon juice; drain.
Heat small sauce pan on medium flame and add olive oil.
Saute onions for 3-4 minutes.
Add garlic, jalapenos, and lime zest and saute for 2 minutes.
Add chicken broth and lime juice and reduce by 1/3.
Add salt and pepper to taste.
Add 1/2 coconut milk and reduce 5 minutes. Continue to add coconut milk as needed. (This will depend on your taste, if you like thinner or thicker sauces.).
Finally, whisk in the butter and remove from the heat, add cilantro and chives.
Serve over fish or on the side.
he clam juice and chicken broth and cook, partially covered, for
f meat grinder (or have fish monger grind). Grind the 2
Cook salted cod fish for 20 minutes in large frying pan.
Drain and add fresh water.
Let fish soak for 15 minutes.
Drain.
Mince fish in small pieces.
Add beaten eggs in medium bowl with fish, flour or mashed potatoes.
Add onions, black pepper, baking powder and scallions.
ach square.
rinse the fish and prepare all of the
Use
slices of trout, red snapper, bass or any other fish you like. Cut about 3/4-inch thick.
Pat fish dry; sprinkle with salt and pepper and brown it in hot oil.
Remove fish from pan.
Saute onion, tomatoes, thyme and vinegar.
Add about 1/4 cup water.
Put back in sauce and simmer 5 minutes.
Serve with rice or potatoes and fresh spinach.
ook 5 minutes. Stir in fish broth and simmer 20 minutes.
excess water in the fish, the recipe will come out runny
il. Pan-fry until the fish is opaque inside and golden
inutes or until fish can be flaked. Remove fish. Boil fish broth 10 minutes
Leave fish whole.
Season inside and
bread and garlic.
Cut fish filets into 1-inch pieces
n another deep pot put fish broth and tomato juice.
add
Wipe fish with a damp cloth.
neral ions to the broth.
Beef broth/stock: 48-72
il.
Add the water, fish, and shrimp.
Simmer for
Clean, cut up and boil fish with salt and pepper until tender. Drain in colander; save broth.
Make roux with oil and flour. Add onions, celery and bell peppers and cook until onions are translucent.
Add tomato paste and a pinch of soda.
Cook slowly until fat separates.
Add whole tomatoes and tomato sauce.
Add enough of the fish broth to get the right fish taste.
Cook about 3 to 4 hours slowly.
Season to taste.
inutes. Stir well.
Add fish broth and water and cook , reduce