excess water in the fish, the recipe will come out runny
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
xtra salt before using in recipe. Change the water 1-2
tir it much once the fish is added).
4. Add
Heat olive oil; add sausage; add garlic.
Add kale and cook down.
In a casserole layer the thinly sliced potatoes in bottom.
Make 4 beds; put cod on top of potato layer; salt and pepper to taste.
Divide kale mixture 4 ways; top the cod.
Juice the lemon over the cod.
Pour wine and fish stock around.
Cover with foil paper.
Bake 30 minutes at 400 degrees Fahrenheit.
br>Have the fish store person fillet the fish and save the
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
ell.
Cut the white fish into 1 oz pieces and
ake it.
The original recipe read 1 tsp fresh or
Saute onions, garlic and pepper in oil until soft.
Mash tomatoes with a potato masher.
Add to onions and pepper.
Add tomato sauce, water and wine.
Cook, covered for 30 minutes.
Add fish and cook for an additional 10 to 15 minutes until fish is tender.
Add parsley during the last few minutes.
Season to taste.
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
br>Boil in individual pots, fish, potatoes and 3 eggs.
he remaining ingredients except the fish and/or shellfish and bring
In a large pot put layers of onions, tomatoes, fish, peppers and potatoes. Make layers until ingredients are over. On top put parsley, laurel leaf, saffron and salt. Sprinkle with wine, water and olive oil.
Take to the stove and let cook in a small flame for about 45 minutes. Shake the pan once in a while. DO NOT STIR, just shake the pan.
bout 5 minutes, or until fish flakes easily with a fork
ate1968).
Use to coat fish or chicken filets. (not too
br>Shred the cooked cod fish into bite sized pieces, then
ounds like a huge recipe, but because fish cooking time is not
eftovers were refrigerated, continue with recipe method as below.
Remove
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).