| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Leek; white and pale |
|
|
; green part only |
| 1/2 |
lb |
Red snapper fillets; cut crosswise into |
|
|
; 1 1/2-inch-wide |
|
|
; strips |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Clov; minced |
| 1/2 |
ts |
Ground coriander |
| 1/8 |
ts |
Cayenne |
| 1 |
lg |
Boiling potato; (about 1/2 pound) |
|
|
A; (16-ounce) can whole |
|
|
; tomatoes including |
|
|
; juice |
| 1 1/4 |
c |
Water |
| 2 |
tb |
Fresh orange juice |
| 1/2 |
|
Extra-large vegetarian vegetable bouillon |
|
|
; cube |
| 1 |
tb |
Minced fresh parsley leaves |
| 1/4 |
ts |
Freshly grated orange zest |
INSTRUCTIONS
Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to
cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek
out of water and drain in a colander.
In a bowl toss snapper gently with salt and chill, covered.
In a saucepan cook leek with salt to taste in oil over moderately high
heat, stirring occasionally, until softened, about 5 minutes. Add garlic,
coriander, and cayenne and cook, stirring, 1 minute.
Peel potato and cut into 3/4-inch cubes. To leek add potato, tomatoes with
juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and
crushing tomatoes against side of pan, and simmer until potatoes are almost
tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste
and cook until snapper is opaque, about 5 minutes.
Serves 2 generously as a main course.
Gourmet February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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