| 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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