Brown bacon in pot.
Add all other ingredients, except fish. Bring to a boil.
Then simmer until vegetables are done.
If cooked fish are used, add it when vegetables are done.
If raw fish or shrimp are used, add it when you turn down the chowder to simmer. Simmer 35 to 45 minutes.
Add water if needed.
Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes.
Meanwhile, chop the vegetables.
At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeno, if you like it spicy.
Now put it back in the fridge--it's traditionally served cold.
ey! Do use raw fish. Smoked or otherwise cooked fish will not do
Put fish in gallon jar, Add pickling
Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
Remove the bay leaf.
Add salt and pepper to taste.
Cover the fish scraps, in a large pot
Remove skin and bones from fish, cut fish into 2.5 cm (1
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Combine all spices/dry ingredients in a bowl and mix well.
Spread the spice mixture onto a flat plate.
Press the fish fillets firmly into the spices, coating both sides.
Heat the olive oil until almost smoking in a large heavy skillet.
Cook the fish about 2 1/2 minutes on each side for fillets less than 3/4 inch thick.
Increase time slightly for thicker fillets.
Boil water, then add carrot, celery, peppercorns, onion, parsnip, leek, bay leaves and salt to taste.
Simmer 15 minutes; add 2 pounds (only) of the fish and cook until it begins to fall apart.
Force this through a sieve; return to the pot, bring to a boil and add remaining 2 pounds of raw fish, which has been sliced.
Cook about 15 minutes; add lemon juice before serving.
Melt butter; saute onion until tender.
Add tomatoes and fish. Cook until done.
In a large saucepan mix soups, milk and spices. Bring almost to a boil.
Add tomato and fish mixture.
Simmer until ready to serve.
Do not boil or milk will curdle.
Cut fish into cubed pieces.
Sprinkle with salt then lemon juice.
Cover and chill for 2 hours or overnight or until fish whitens, stirring occasionally.
Put in onion, coconut cream, tomatoes and cucumber, and garnish with 1/2 lemon slices.
Serve chilled.
Add potatoes, onions, salt and pepper to water. Cook about 10 minutes until vegetables are soft, but not completely cooked. Add fish and cook 10 minutes. Add milk and light cream. Stir and heat 15 minutes longer. DO NOT BOIL. Serve with parsley or chives.
he chicken no longer looks raw on the outside, about 2
he final instruction on the recipe I base mine on. However
our grocery, please refer to recipe # 3252 by Candie Yoder or
elery to a simmer. Add fish and simmer over low heat
br>Have the fish store person fillet the fish and save the