about 20 minutes.
Arrange fish cubes over onion mixture, then
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.
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.
he remaining ingredients except the fish and/or shellfish and bring
about 5 minutes.
Pour fish stock and vermouth into the
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
he clams open. Add the fish and continue to cook for
Sprinkle fish with 1/4 teaspoon salt. Cover lightly and refrigerate at least 3 hours.
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 it much once the fish is added).
4. Add
Mix the fish and lemon juice together and
nd add it to the stew.
Bring to a boil
rom mussels or clams), cut fish or seafood into bite-size
hould be quite spicy.
Fish: Season lightly with salt and
hicken.
Salt fish lightly before putting into stew.
Add black
Ensure the fish is dry. Wipe with kitchen
b>stew pot or Dutch oven (large enough for you to spread fish
edium-high heat. Saute the fish for 2-3 mins. Remove