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.
ackage instructions.
Sprinkle the fish with lemon juice. Heat the
he onion and garlic; saute for 4 minutes, until onion is
nd lemon peel.
Add fish; simmer until just opaque in
o burn garlic.
Cook for about 2 minutes. Add wine
Saute the first 5 ingredients in kettle for 5 minutes. Add potatoes and wine. Cook 5 minutes more. Add next 6 ingredients and simmer, covered, for 25 minutes. Add cod fillets and simmer, uncovered, for 10 minutes more. Top with parsley. Bottled clam juice can be substituted for fish stock.
Pollock, haddock or hake fillets can be substituted for cod. Serves 4.
lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
For Bacon-Mushroom Sauce:
Put
dding them to the stew.
For the stew: Melt butter in medium
shallow baking dish, add fish, turning to coat all sides
move skin from fish and discard.
Cut fish into desired size
For Fish: Pat fish dry and combine in a
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
For the Stew:
Season the beef generously
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.
Mix the fish and lemon juice together and
n lots of cold water for at least 24 hours, changing
use 2 pans for the cooking 1 for each fish, I put the
e head, bones and skin for the fish stock. Remove the skin
otatoes in salted, boiling water for 20 mins. Drain and set