| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Grains, Meats |
St. Louis |
Jill, Reg 2 |
7 |
Servings |
INGREDIENTS
| 3 |
T |
Vegetable Oil |
| 3 |
T |
All-Purpose Flour |
| 1/2 |
c |
Green Bell Peppers, Diced |
| 1/2 |
c |
Celery, Diced |
| 1/2 |
c |
Onions, Diced |
| 2 |
|
Cloves Garlic, Minced |
| 1/2 |
t |
Dried Thyme |
| 1 |
|
28 Oz Whole Plum Tomatoes |
|
|
Drained And Chopped |
| 2 |
c |
Express Fish Broth |
| 1 |
lb |
Flaky White Fish Fillets |
|
|
Haddock/Snapper Cut |
|
|
Into |
|
|
2" Pieces |
| 12 |
|
Shrimp, About 1/4 Pound |
|
|
Peeled And Deveined |
| 2 |
t |
Worcestershire Sauce |
| 1 |
t |
Salt |
| 3/4 |
t |
Hot Red Pepper Sauce, Up To |
|
|
1 1/4 Tsp |
| 1/2 |
c |
Cooked Long-Grain Rice, Up |
|
|
To 3/4 C |
| 1/2 |
T |
Olive Oil |
| 1 |
|
Carrot, Peeled And Chopped |
| 1 |
|
Onion Or Large Leek, Finely |
|
|
Chopped |
| 1 |
|
Clove Garlic, Finely Chopped |
| 1/2 |
c |
Dry Vermouth |
| 4 |
|
Bottles clam juice |
| 1 1/2 |
c |
Mild Chicken Broth |
|
|
Any Fish Trimmings, On Hand |
| 1/4 |
|
Lemon, Optional |
INSTRUCTIONS
113
For Express Fish Broth: When you have neither the time nor the
inclination to procure fish bones for fish stock, the combination of
bottled clam juice and canned chicken broth or stock provides a
decent-tasting substitute. If you have any fish trimmings on hand,
throw them in as well. Heat oil in a medium heavy skillet. Add carrot,
onion or leek, and garlic, and cook, stirring over medium-high heat
until soft. Add vermouth. Stir for about 1 minute, then blend in the
clam juice, the broth, any fish trimmings and if desired, lemon.
Simmer for 20 minutes, skimming and stirring occasionally. Strain into
a clean pot or heatproof plastic container. Let cool, uncovered, then
refrigerate until ready to use. For Bouillon, heat oil in a large
skillet over medium heat. Add flour and cook, stirring, until lightly
browned, about 5 minutes. Add peppers, celery, onions, garlic and
thyme, and cook, stirring, just until softened, about 3 minutes. Stir
in tomatoes and prepared fish broth. Bring to a boil, reduce the heat
to medium-low, and simmer for 10 minutes. Stir in fish fillets and
shrimp. Cover and cook until the fish is opaque in the center, about 3
minutes. Season with Worcestershire, salt, and hot red pepper sauce.
Stir in rice. Taste and adjust the seasonings, adding more
Worcestershire and hot red pepper sauce as desired. Ladle into warmed
bowls. REG 2 SHARED BY Jill Proehl, St. Louis, Mo - jpxtwo@swbell.net
NOTES : A court-bouillon is a light-flavored broth used for cooking
food, primarily fish, but also vegetables and meat. This is not a
classic court-bouillon, but a spicy Cajun fish and tomato stew that is
sometimes served as a soup. Redfish or snapper is often used in this
dish, but you can use any white flaky fish. For variety, we have
added shrimp, but feel free to omit or to add your favorite shellfish.
Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. Posted to
recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 25,
1998
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