| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Seafood |
|
Ckright3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 1/2 |
c |
Sliced white onions |
| 2 |
tb |
Slivered garlic |
| 2 |
md |
Poblano or Anaheim chiles – (abt 5 oz); stemmed, seeded, |
|
|
; and sliced |
| 3/4 |
c |
Diced celery |
| 1/2 |
ts |
Fennel seeds |
| 1 |
c |
Dry white wine |
| 7 |
c |
Rich fish; chicken or vegetable stock |
| 1 1/2 |
c |
Halved lengthwise young okra |
| 8 |
oz |
Center-cut salt cod; prepared |
| 1 |
c |
Seeded; diced tomatoes, drained if canned |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Tabasco sauce; optional |
| 1 1/2 |
c |
Fresh or frozen corn kernels |
| 1/3 |
c |
Chopped cilantro |
| 2 |
ts |
Drained capers |
|
|
=== TO PREPARE SALT COD === |
| 2 |
c |
Water |
| 1 |
c |
Dry white wine |
| 3 |
|
Whole cloves |
| 1 |
|
Bay leaf |
INSTRUCTIONS
To Prepare Salt Cod: Soak 8 ounces center-cut salt cod in the refrigerator
for 2 to 3 days, changing the water at least 2 times each day to reduce
saltiness. Drain and add cod to a small saucepan along with 2 cups water,
wine, cloves and bay leaf. Bring to a simmer and cook for 10 to 12 minutes
or until cod flakes easily with a fork. Drain and discard cloves and bay
leaf.
In a stock pot add oil and saute the onions, garlic, poblanos and celery
over moderate heat until crisp-tender. Add the fennel seed, wine and stock
and bring to a simmer for 6 to 8 minutes. Add the okra, cod and tomatoes
and simmer for 3 minutes. Correct seasoning with salt, pepper, and drops of
Tabasco, if desired. Remove from heat and stir in corn, cilantro, optional
capers and serve immediately in a warm bowl. This recipe yields ??
servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9626 broadcast 09-11-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-24-1996
Recipe by: John Ash
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