| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Irish |
Irishfood |
1 |
servings |
INGREDIENTS
| 12 |
oz |
White fish fillets; skinned and cut |
|
|
; into chunks. eg. |
|
|
; cod, whiting, |
|
|
; haddock, monkfish |
| 1 |
lb |
Mussels or mixture of mussels; cockels or clams |
| 1 |
|
Clove garlic chopped finely |
| 1 |
md |
Onion chopped |
| 2 |
cn |
Chopped tomatoes |
| 4 |
oz |
Chorizo sausage; (or any spicy |
|
|
; sausage), sliced |
| 1 |
|
Glass dry white wine |
INSTRUCTIONS
Make tomato sauce by frying garlic and onion in a little oil until
soft. Add tomatoes and white wine, simmer for 15 minutes with the lid
off. Wash shellfish carefully in cold water and add to the sauce -
cook for 5 minutes until the shellfish open. Discard any that stay
closed. Heat chorizo sausage in saucepan until oil runs (1-2
minutes). Drain on kitchen paper. Discard oil. Add sausage to the
sauce. Add the white fish to the sauce and cook for a further 2-3
minutes until the fish is cooked. Serve with fresh crusty bread or
boiled potatoes.
Converted by MC_Buster.
NOTES : A warm spicy fish and sausage stew - ideal for cold winter
evenings.
Converted by MM_Buster v2.0l.
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