| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Tex-Mex |
Tex-mex, Seafood, Main dish |
8 |
Servings |
INGREDIENTS
|
|
I.E.S.JJGF65A—– |
|
|
PHILLY INQUIRER—– |
|
|
FOR THE FISH STOCK—– |
| 20 |
c |
Water |
| 1 1/2 |
md |
Onions — peeled quartered |
| 60 |
ml |
Garlic — peeled |
| 12 |
|
Black peppercorns — whole |
| 2 |
ts |
Salt — or to taste |
| 4 |
|
Fish heads |
| 1 1/2 |
lb |
Red snapper or sea bass |
|
|
Bones and trimmings. |
|
|
FOR THE SOUP BASE—– |
| 1/2 |
c |
Olive oil |
| 3 |
md |
Onions — thinly sliced |
| 40 |
ml |
Garlic — crushed |
| 2 |
cn |
Whole plum tomatoes — |
|
|
Drained |
|
|
And chopped — 28 oz size |
| 3/4 |
ts |
Dried oregano — OR |
| 3/4 |
tb |
Fresh oregano |
| 1/2 |
ts |
Black pepper |
|
|
Salt to taste |
| 2 |
|
To 4 fresh jalapeno or |
|
|
Serrano chilies — stemmed |
|
|
And |
|
|
Cut into strips |
|
|
TO FINISH THE RECIPE—– |
| 2 |
lb |
To 2 1/2 lbs red snapper or |
|
|
Sea bass cut into chunks |
| 32 |
md |
Shrimp; peeled — deveined |
| 4 |
|
To 6 jalapeno chilies |
|
|
Stemmed and cut in strips |
|
|
For garnish |
INSTRUCTIONS
To prepare fish stock,place water,onions,garlic,peppercorns and salt in
medium stockpot and bring to a boil.Add fish heads and simmer 40
minutes,then add fish and continue cooking 25 minutes more.Remove from
heat,strain stock and discard solids.Set stock aside.. To prepare soup
base,heat oil in heavy saucepan over medium heat.Saute onions and garlic
until lightly browned,about 5 minutes.Add tomatoes and cook until mixture
is thick,about 20 minutes.Add oregano,pepper and salt to taste.Gradually
add chilies and reserved fish stock.Recipe may be prepared to this point 1
day in advance.. Before serving,heat soup base to a simmer,Add fish chunks
and shrimp and cook on medium low heat for 8 minutes.Taste and adjust
seasonings.Serve immediately with jalapeno strips on the side to
garnish.Makes 8 servings..
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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