| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish | 4 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | Celery stalk, thinly sliced | |
| 1 | Onion, chopped | |
| 2 | Waxy potatoes, cut into | |
| 1cm 0.5 in chunks | ||
| 1 | lb | Cod fillet, cut into large |
| pieces | ||
| 2 | T | Garlic granules |
| 2 | T | Dried thyme |
| 2 | Bay leaves | |
| 2 1/2 | pt | Fish stock |
| 8 | oz | fl tomato paste |
| 4 | 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: gcaselton@easynet.co.uk (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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