| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Grains, Meats |
St. Louis |
Jill, Reg 2 |
7 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable Oil |
| 3 |
tb |
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 |
ts |
Dried Thyme |
| 1 |
cn |
(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 |
sm |
Shrimp (About 1/4 Pound); Peeled And Deveined |
| 2 |
ts |
Worcestershire Sauce |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Hot Red Pepper Sauce; (Up To 1 1/4 Tsp) |
| 1/2 |
c |
Cooked Long-Grain Rice; (Up To 3/4 C) |
| 1/2 |
tb |
Olive Oil |
| 1 |
|
Carrot; Peeled And Chopped |
| 1 |
sm |
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 |
sm |
Lemon; Optional |
INSTRUCTIONS
EXPRESS FISH BROTH
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. 113
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
25, 1998
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