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Recipe Name: A Very Fishy Irish Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

680 Gram(s) White cod, or firm white
2 Dsp lemon juice
1 Teaspoon(s) Black peppercorns, ground
1 Dsp oil
30 Gram(s) Butter or polyunsaturated
1 Bunc spring onions, cut into
2 Leeks, cut into chunks
425 Milk
1 Bayleaves, up to 2
2 Carrots
115 Gram(s) White beans, canned
70 Cream, optional
2 Dsp parsley, finely chopped
Sprinkle the fish pieces with lemon juice and black pepper and leave
to sit for several minutes. In a large pan heat the oil and butter
then lightly cook the spring onion and pieces of leek. Add the fish
pieces. Toss lightly for several minutes then add the milk, bayleaf,
carrots and beans. Poach gently for 10-12 minutes until the fish is
tender, but don't overcook. Just before serving remove the bayleaf,
add cream if desired, garnish with parsley and serve. Be careful with
this dish not to stir the fish otherwise it will break down and spoil
the appearance. Serve hot. NB: this dish can be made with any white
fish but do be careful when buying it to choose firm, thick fleshed
fish as this will cook better and not fall apart. Monkfish tails work
a treat. Carlton Food Network Posted to Digest
bread-bakers.v097.n, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 189
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 9.1mg
Sodium: 434.1mg
Potassium: 419.3mg
Carbohydrates: 28.9g
Fiber: 3.2g
Sugar: 1.9g
Protein: 14.4g

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