From tzi1@slosh.com Thu Apr 16 09:19:09 1998 Date: 9 Apr 1998 11:38:22 -0700 From: Tzigane Newsgroups: rec.food.recipes Subject: Collection (2) Fish Stew Followup-To: rec.food.cooking >Request From: Christa >I'm looking for a recipe for a "white" fish stew. I've had one similar >to NE style clam chowder with lots of stuff and a thinner broth. Fish Stew Serves 6 1 1/2 lb Monkfish (or any dense white fish) 1 tsp. Asafoetida Seasoned flour 1 tsp. Tamarind; soaked in water 3 Tbsp. Vegetable oil 8 oz. Mushrooms 1 Tbsp. Sesame oil 2 1/2 pt Water 1 oz. Ginger root, peeled & finely sliced 1 lb Potatoes; peeled & diced Sea salt 5 Garlic cloves; peeled,sliced Freshly ground pepper 2 Dried chilies; broken 1/4 oz. Coconut, grated 1 Tbsp. Mustard seeds 2 Tbsp. Chopped coriander leaves Cut the fish into chunks and toss in the seasoned flour. Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida. Cook for a moment then add the fish, saute for another moment, then add the mushrooms, tamarind and the 2 1/2 pints of water with the pototoes. Bring to the boil and simmer for 20 minutes. Taste and season if necessary. Add the coconut to thicken slightly, then throw in the coriander leaves. Serve with saffron rice. FISH STEW WITH PEPPER, CARROT AND TOMATOES Serves 4 1 Tbsp. olive oil 1 large onion, finely chopped 2 cloves garlic, minced or pressed 1 green bell pepper, seeded and chopped 1 medium carrot, shredded 1 tsp. paprika 1/2 tsp. dried basil 1/4 tsp. ground turmeric 3 medium tomatoes, peeled and chopped 1 cup chicken broth 1/2 cup dry sherry 1 pound firm, mild-flavored fish fillets, cut into 1-inch squares 1 can (6 1/2 ounces) crabmeat 1/2 cup plain nonfat yogurt Chopped parsley for garnish In a 4-quart Dutch oven, over medium heat, place olive oil, onion, garlic, bell pepper and carrot. Cook, stirring often, until onion begins to brown. Mix in paprika, basil, turmeric, tomatoes, broth and sherry. Bring to boil, then reduce heat. Boil uncovered 15 to 20 minutes. Mix in fish and crab. Continue cooking until fish is opaque and flakes when tested with a fork (3 to 5 minutes). gradually stir in yogurt. Heat until hot (do not boil). Sprinkle with parsley. *** Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.