Heat oil, fry the onions and celery and cook gently until transparent.
add garlic, ginger and chilli and fry for a further 2 minute.
add cumin, coriander and cinnamon stick, stir and cookn for a further minute.
add potatoes and cok for 2 minute.
add the stock and lemon juice and simmer for 20 min or until potatoes are tender.
add the fish and shellfish, tomatoes herbs and salt and pepper, cook on a low heat until fish is cooked. garnish with extra dill and parsley.
nions and leeks and saute until softened. Add the fennel and garlic and saute
edium heat. Saute the onion and chili peppers until softened. Add
ngredients in a bowl. Add fish and stir to coat.
Sauce
Cook onions and
leeks\tslowly in
Cook onions and
leeks\tslowly in
ater or enough to cover, and 1/3 cup salt.
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Saute onions and garlic in oil for 5 minutes.
Add parsley, tomato puree, tomato sauce, sherry, spices and water.
Simmer (covered) for 1 hour.
Remove garlic.
Add fish and shellfish. Simmer for 20 to 30 minutes more.
Top with steamed clams.
Serve over pasta.
he flour.
Add the fish stock at intervals, stirring all
Saute the mushrooms, onions and green pepper until the pepper is soft.
Add the tomatoes, tomato sauce and wine.
Bring to a simmer and add the garlic powder, spices and potatoes.
Simmer for about 25 minutes.
Add the fish chunks and cook about 5 minutes. Add crabmeat, oysters with liquor and shrimp; simmer another 5 minutes or until the shrimp have turned pink.
Serve sprinkled with chopped parsley.
Heat a 6 quart heavy stockpot and add the oil, onion, and garlic. Saute until they are clear, about 5 minutes. Add the remaining ingredients, except the seafood, and simmer, uncovered, until the sauce is rich and full-flavored, about 1/2 hour.
Add the fish and shellfish in the order given, giving each variety a moment to cook. The clams will take longer than the squid.
Serve in bowls with hearty bread and a salad.
or the fish, whisk oil, cornstarch, oregano, paprika and cumin in a
mooth.
Pour batter over fish and stir to coat.
Let
izzle the fish with lemon juice and season with salt. Cover and chill
arge pot with low rim and add water. Put onion, garlic
large pan and saute the onion, garlic and zucchini for 4
mekins. Season fish. Place in a baking dish and pour milk
alt, garlic powder and paprika. Cool and store in an airtight