Master Recipe For Fish Stew Flavoring Base Recipe
Yield: 1 fish stewRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
-fresh or canned,
1 medium: Onion, diced small
2 large: Bay leaves,
1 medium: Carrot, diced small
1/8 tsp: Cayenne pepper,
1 medium: Celery stalk, diced small
-or to taste,
3 large: Garlic cloves, minced
Salt and pepper,
1/2 cup: Dry white wine,
1/4 cup: Parsley,
2 cup: Tomatoes, chopped
1 tsp: Dried thyme or basil, opt
Directions:
Heat oil in a large soup kettle. Add onions, celery, carrot and
garlic; cook over medium heat until softened, about 10 minutes. Add
wine; simmer until reduced by half, 2 to 3 minutes. Add remaining
ingredients and bring to a boil; simmer until thickened to a tomato
sauce consistency, 15 to 20 minutes. Adjust seasonings. Can be cooled
and refrigerated for up to 3 days or frozen for up to 3 months.
Cooks Illustrated Nov/Dec 94
Submitted By DIANE LAZARUS On 12-20-94
Source from luhu.jp
garlic; cook over medium heat until softened, about 10 minutes. Add
wine; simmer until reduced by half, 2 to 3 minutes. Add remaining
ingredients and bring to a boil; simmer until thickened to a tomato
sauce consistency, 15 to 20 minutes. Adjust seasonings. Can be cooled
and refrigerated for up to 3 days or frozen for up to 3 months.
Cooks Illustrated Nov/Dec 94
Submitted By DIANE LAZARUS On 12-20-94
Source from luhu.jp