Cut white fish into 1 inch pieces and
Cook onion and garlic in wine until soft.
Add bay leaf, clam juice, water and potatoes and simmer for 20 minutes.
Sprinkle fish with lemon juice and add to broth.
Continue to simmer for 5 more minutes.
Add tomatoes, capers and olives and simmer for 5 more minutes.
Add salt& pepper to taste and sprinkle with parsley.
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
Saute onion and garlic in olive oil in 3-quart saucepan until tender.
Stir in salt, thyme, basil, saffron, bay leaf and red pepper.
Stir in clam juice, chicken broth and tomatoes; heat to boiling.
Simmer 5 minutes to blend flavors.
Stir in zucchini. Simmer until zucchini is almost tender, about 5 minutes.
Stir in shrimp and fish.
Simmer just until fish flakes easily when tested with a fork and shrimp are hot through.
Serve hot stew with lemon slices.
Makes 6 servings.
ouquet garni.
Season the fish with salt and pepper, and
he recipe!
When you are ready to cook the stew, soften
Cook onions and garlic in oil until tender.
Add tomatoes; cook over moderately high heat for 4 to 5 minutes.
Add water, clam juice and seasonings; simmer for 20 minutes.
Add potatoes; cook until done.
Add fish fillets; simmer until fish flakes easily, about 8 to 10 minutes.
Serves 6.
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.
In a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes.
Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper.
Mix the fish and lemon juice together and
Boil fish in salt water, dry and shred.
Mix all other ingredients together.
Bring to boil, then simmer.
Add fish and let simmer approximately 30 minutes.
Note:
Several dashes of Tabasco may be added for flavor.
This recipe is great served over rice.
nd add it to the stew.
Bring to a boil
rom mussels or clams), cut fish or seafood into bite-size
ook in the pouches.
Fish -- Get a nice sheet of
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
Fish:
If your fish fillets are large, you need