nd add it to the stew.
Bring to a boil
n the tomatoes and the fish stock.
Season with salt
Heat oil in 2-quart pot.
Add onion, pepper, celery, garlic, herbs, clove and pepper.
Stir-fry on medium heat 3 minutes until onion softens.
Add tomato juice and tomatoes and bring to simmer. Put fish chunks in layer on top.
Cover and simmer 5 minutes.
Stir in fish chunks in layer on top.
Cover and simmer 5 minutes.
Stir in fish chunks, cover and remove from heat.
Let stand for 5 minutes longer.
Makes 6 cups; serves 4 to 6. Serve with Italian bread and a salad.
Fish should be haddock, cod or whitefish.
ackage instructions.
Sprinkle the fish with lemon juice. Heat the
Bring 2 cups water to a boil. Stir in rice and simmer for 15-20 mins, until tender.
Heat oil in a saucepan. Add onions and saute for 1-2 mins. Deglaze pan with wine and simmer for 4-5 mins. Add fish stock and cream. Simmer for 5-6 mins. Add cornstarch slurry, tomato, saffron, cayenne and lemon juice. Season.
Add fish and simmer for 4-5 mins, until cooked to your liking. Drain rice and distribute between serving bowls. Ladle fish stew over top. Garnish with lemon wedges and cilantro. Serve.
arlic burn.
Add the fish and saute for 2 minutes
Cook rice in boiling, salted water according to package instructions. Drain.
Meanwhile, drizzle fish with lemon juice. Heat oil in a pan, add fish and saute over medium-high heat for 2-3 mins, turning. Season then remove from pan. Add shallots and tomatoes and saute for 2-3 mins. Add tomato juice and vegetable stock and bring to a boil. Reduce heat, add fish and dill and season.
To finish, add cream to stew. Divide rice between 4 serving bowls then distribute tomato and fish stew over top.
tir the almonds into the stew and simmer until slightly thickened
hrimp, if frozen.
Rinse fish and shrimp; pat dry with
hrimp, if frozen. Rinse fish and shrimp; pat dry with
Mix the fish and lemon juice together and
rom mussels or clams), cut fish or seafood into bite-size
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
ver medium heat. Add the fish. Pour in the vinegar or
In Croatia, fish paprikash was historically cooked in
hould be quite spicy.
Fish: Season lightly with salt and
hicken.
Salt fish lightly before putting into stew.
Add black
about 20 minutes.
Arrange fish cubes over onion mixture, then
Ensure the fish is dry. Wipe with kitchen
b>stew pot or Dutch oven (large enough for you to spread fish