| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Seafood | Ckright3 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 1/2 | c | Sliced white onions |
| 2 | tb | Slivered garlic |
| 2 | md | Poblano or Anaheim chiles – (abt 5 oz); stemmed, seeded, |
| ; and sliced | ||
| 3/4 | c | Diced celery |
| 1/2 | ts | Fennel seeds |
| 1 | c | Dry white wine |
| 7 | c | Rich fish; chicken or vegetable stock |
| 1 1/2 | c | Halved lengthwise young okra |
| 8 | oz | Center-cut salt cod; prepared |
| 1 | c | Seeded; diced tomatoes, drained if canned |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Tabasco sauce; optional | ||
| 1 1/2 | c | Fresh or frozen corn kernels |
| 1/3 | c | Chopped cilantro |
| 2 | ts | Drained capers |
| === TO PREPARE SALT COD === | ||
| 2 | c | Water |
| 1 | c | Dry white wine |
| 3 | Whole cloves | |
| 1 | Bay leaf |
INSTRUCTIONS
To Prepare Salt Cod: Soak 8 ounces center-cut salt cod in the refrigerator for 2 to 3 days, changing the water at least 2 times each day to reduce saltiness. Drain and add cod to a small saucepan along with 2 cups water, wine, cloves and bay leaf. Bring to a simmer and cook for 10 to 12 minutes or until cod flakes easily with a fork. Drain and discard cloves and bay leaf. In a stock pot add oil and saute the onions, garlic, poblanos and celery over moderate heat until crisp-tender. Add the fennel seed, wine and stock and bring to a simmer for 6 to 8 minutes. Add the okra, cod and tomatoes and simmer for 3 minutes. Correct seasoning with salt, pepper, and drops of Tabasco, if desired. Remove from heat and stir in corn, cilantro, optional capers and serve immediately in a warm bowl. This recipe yields ?? servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9626 broadcast 09-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-24-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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