Master Recipe For Fish Stew Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Master Recipe for,
-mix of firm and tender,
-Fish Stew Flavoring Base,
-white-fleshed fillets,
1/2: Master Recipe for,
-rinsed, patted dry
-Fish Stock, 4 1/2 cups
-cut in 3 to 4 oz pieces,
Salt and white pepper,
3 tbsp: Parsley, chopped
Cayenne pepper,
-to garnish,
3 lbs: Fish,
Directions:
1. Mix base and fish stock; bring to a boil. Reduce heat to simmer and
adjust seasonings with salt, pepper and cayenne to taste.
2. Add firmer fish pieces; simmer for 2 minutes. Add smaller, more
delicate fish; simmer, stirring gently to ensure even cooking, until
fish is almost cooked through, about 3 minutes longer. Remove kettle
from heat; cover and let stand until fish is just cooked, about 5
minutes. Fish is done when it feels firm and springs back to the
touch. Do not cook until the fish flakes. Put soup in a tureen or
ladle into individual bowls. Sprinkle with parsley and serve.
Cooks Illustrated Nov/Dec 94
Submitted By DIANE LAZARUS On 12-20-94
Source from luhu.jp
adjust seasonings with salt, pepper and cayenne to taste.
2. Add firmer fish pieces; simmer for 2 minutes. Add smaller, more
delicate fish; simmer, stirring gently to ensure even cooking, until
fish is almost cooked through, about 3 minutes longer. Remove kettle
from heat; cover and let stand until fish is just cooked, about 5
minutes. Fish is done when it feels firm and springs back to the
touch. Do not cook until the fish flakes. Put soup in a tureen or
ladle into individual bowls. Sprinkle with parsley and serve.
Cooks Illustrated Nov/Dec 94
Submitted By DIANE LAZARUS On 12-20-94
Source from luhu.jp