| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
More, Simply, Antony |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 340 |
g |
Chopped onions; (12oz) |
| 2 |
|
Sticks chopped celery |
| 2 |
tb |
Flour |
| 1 |
|
225 g; (8oz) bottle of clam |
|
|
; juice |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Grated lemon zest |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Paprika |
| 290 |
ml |
Water; (10fl oz) |
| 570 |
ml |
Dark bass lager; (20fl oz) |
| 560 |
g |
Diced red potatoes; (1 1/4lb) |
| 450 |
g |
Smoked fish; (1lb) |
| 1 1/2 |
pt |
Wholefat milk; (40fl oz) |
|
|
Salt and pepper |
|
|
Tabasco |
| 1 |
|
Poached egg |
INSTRUCTIONS
In a large pot saut. the onions and celery in the butter over a medium heat
for 10 minutes, stirring occasionally.
Stir in the flour until the vegetables are well coated. Cook for 2 minutes.
Add the clam juice, thyme, pepper, lemon peel, bay leaves, paprika, water
and sugar. Bring to the boil and reduce the heat to a simmer. Add the
potatoes and cook until tender for about 20 minutes. Add the fish, milk,
onions and parsley. Cook for 5 mintues and adjust with seasoning.
Add Tabasco, to your taste. Add pre.poached egg before serving.
Converted by MC_Buster.
Per serving: 503 Calories (kcal); 29g Total Fat; (50% calories from fat);
14g Protein; 51g Carbohydrate; 274mg Cholesterol; 603mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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