| 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: 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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