| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Cod/scrod steak,3/4" |
| 1 |
|
Onion,chop |
| 1 |
|
Green bell pepper,chop |
| 1 |
|
Celery rib,chop |
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Garlic clove |
| 2 |
c |
White Fish Stock (Recipe) |
| 1 |
cn |
Plum tomato,28oz,w/juice |
| 1/4 |
ts |
Cayenne |
| 1/4 |
c |
Scallion green,slice thin |
|
|
Rice |
INSTRUCTIONS
Cook onion, bell pepper & celery in oil over moderate heat, stirring, til
golden & softened, stir in garlic & cook mix ,stirring 1min. Stir in stock,
tomato w/juices & cayenne & cook mix, stir occasionally & break up tomato,
1Hr. Add cod & simmer covered, turning once, 6min. Transfer cod w/slotted
spatula to heated shallow dish, boil sauce til thickened to desired
consistency, & season w/salt. Spoon sauce around cod, sprinkle cod
w/scallion greens & serve w/rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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