CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Seafood |
California |
|
10 |
Servings |
INGREDIENTS
2 |
c |
Minced onion |
2 |
T |
Unsalted butter or safflower |
|
|
Oil |
2/3 |
c |
Minced celery |
2/3 |
c |
Minced carrots |
2 |
|
Seeded tomatoes, cut into |
|
|
Thin strips |
1 |
c |
Dry white wine |
1 1/2 |
lb |
Whitefish, bones removed |
1 |
c |
Peeled cucumber, seeded & |
|
|
Sliced |
4 |
c |
Water |
2 |
T |
Capers, drained |
2 |
T |
Minced sour gherkin pickles |
2 |
T |
Lemon juice, to taste |
|
|
Herbal salt substitute and |
|
|
Pepper, to taste |
|
|
Minced parsley, for |
|
|
Garnish |
INSTRUCTIONS
In a large stockpot over medium-high heat, saute onion in butter until
soft but not browned. Add celery, carrots, tomatoes, and wine.
Continue to cook for 5 minutes. Add fish and cucumber. Cook for 3 to 4
minutes, then add the water. Bring to a boil. Lower heat and simmer
until fish flakes (about 15 minutes). Add capers, pickles, lemon
juice, and salt substitute and pepper to taste. Serve garnished with
minced parsley. Makes 11 cups. Recipe By : the California
Culinary Academy From: Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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