| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish | 4 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | Celery stalk; thinly sliced | |
| 1 | md | Onion; chopped |
| 2 | md | Waxy potatoes; cut into 1cm (0.5 in) chunks |
| 1 | lb | Cod fillet; cut into large pieces |
| 2 | tb | Garlic granules |
| 2 | tb | Dried thyme |
| 2 | Bay leaves | |
| 2 1/2 | pt | Fish stock |
| 8 | oz | (fl) tomato paste (up to) |
| 5 | Habanero peppers; left whole or cut in half | |
| 1 | lb | Raw prawns; peeled, deveined and cut in half crossways |
| Salt and pepper |
INSTRUCTIONS
From: [email protected] (Graeme Caselton BSc(Open)) Date: Tue, 3 Sep 1996 16:02:15 +0200 Heat the oil in a large saucepan over medium heat. add the celery, onion and potatoes and saute until tender, about 5-10 minutes. Add the fish and continue cooking for 2-3 minutes. Add the garlic, thyme and bay leaves. Add the fish stock, tomato paste and peppers. Bring the sou to the boil, lower to a simmer and cook for 30 minutes. Add the prawns and salt and papper to taste. Continue cooking for about 2 minutes, just until the prawns lose their translucence. CHILE-HEADS DIGEST V3 #093 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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