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Fish Soup
by Cuban Chef Potaje de Pescado Serves: 8 Notes: Easy to make and wonderful tasting fish soup. Serve in spring and summer with a crusty baguette. Directions: 1. In a large Casserole, heat the oil over low heat, then cook the onion, stirring, until tender, about 5 minutes. Add the garlic and tomatoes and cook, stirring, 10 minutes. Add the remaining ingredients, except the lime, bring to a boil, cover, and simmer over low heat for 20 to 25 minutes, until potatoes are tender. 2. Remove the fish with a slotted spoon and flake. Set it aside. 3. In a food processor, puree the soup in several batches. Correct the seasonings, add the flaked fish, and serve hot or cold with a wedge of lime. Ingredients: •1/3 Cup - pure Spansih olive oil •3 Potatoes - large all-purpose potatoes, peeled and chopped •4 Tomatoes - large, ripe tomatoes, chopped •2 Pounds - firm fish (cod or sole) fillets, tied in cheesecloth •1 Lime cut into wedges •1 Onion large Spanish onion, quartered •10 Sprigs fresh parsley •1 Teaspoon Salt •1 Lemon Juice of one lemon •4 Cloves garlic, crushed •4 -Cloves ground cumin •A few dashes of Tabasco sauce, optional •6 Cups fish stock or clam juice
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Cuban chef Visit our website for dozens of Cuban recipes http://www.ninasgourmet.com |
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On Mar 24, 12:10*pm, Cuban Chef <Cuban.Chef.
> wrote: > Fish Soup > by Cuban Chef > > Potaje de Pescado * * * * * * * Serves: 8 > > Notes: Easy to make and wonderful tasting fish soup. Serve in spring and > summer with a crusty baguette. > > Directions: > > 1. In a large Casserole, heat the oil over low heat, then cook the > onion, stirring, until tender, about 5 minutes. Add the garlic and > tomatoes and cook, stirring, 10 minutes. Add the remaining ingredients, > except the lime, bring to a boil, cover, and simmer over low heat for 20 > to 25 minutes, until potatoes are tender. > 2. Remove the fish with a slotted spoon and flake. Set it aside. > 3. In a food processor, puree the soup in several batches. Correct the > seasonings, add the flaked fish, and serve hot or cold with a wedge of > lime. > > Ingredients: > > •1/3 Cup - pure Spansih olive oil > •3 Potatoes - large all-purpose potatoes, peeled and chopped > •4 Tomatoes - large, ripe tomatoes, chopped > •2 Pounds - firm fish (cod or sole) fillets, tied in cheesecloth > •1 Lime cut into wedges > •1 Onion large Spanish onion, quartered > •10 Sprigs fresh parsley > •1 Teaspoon Salt > •1 Lemon Juice of one lemon > •4 Cloves garlic, crushed > •4 -Cloves ground cumin > •A few dashes of Tabasco sauce, optional > •6 Cups fish stock or clam juice > > -- > Cuban Chef Sounds really good, but man, that clam juice is some expensive stuff and I'm too unsavvy and also lazy to make the stock fresh. The few times i made fish stew I always used clam juice. The first thing I do when I see a recipe is look at the ingredients to see if there are too many requirements. Your recipe sounds nice and simple, not too much razzle dazzle with every herb under the sun not found in my limited cabinet. I have saved your recipe. TJ |
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On Sat, 24 Mar 2012 23:11:48 -0700 (PDT), Tommy Joe
> wrote: >On Mar 24, 12:10*pm, Cuban Chef <Cuban.Chef. > wrote: >> Fish Soup >> by Cuban Chef >> >> Potaje de Pescado * * * * * * * Serves: 8 >> >> Notes: Easy to make and wonderful tasting fish soup. Serve in spring and >> summer with a crusty baguette. >> >> Directions: >> >> 1. In a large Casserole, heat the oil over low heat, then cook the >> onion, stirring, until tender, about 5 minutes. Add the garlic and >> tomatoes and cook, stirring, 10 minutes. Add the remaining ingredients, >> except the lime, bring to a boil, cover, and simmer over low heat for 20 >> to 25 minutes, until potatoes are tender. >> 2. Remove the fish with a slotted spoon and flake. Set it aside. >> 3. In a food processor, puree the soup in several batches. Correct the >> seasonings, add the flaked fish, and serve hot or cold with a wedge of >> lime. >> >> Ingredients: >> >> •1/3 Cup - pure Spansih olive oil >> •3 Potatoes - large all-purpose potatoes, peeled and chopped >> •4 Tomatoes - large, ripe tomatoes, chopped >> •2 Pounds - firm fish (cod or sole) fillets, tied in cheesecloth >> •1 Lime cut into wedges >> •1 Onion large Spanish onion, quartered >> •10 Sprigs fresh parsley >> •1 Teaspoon Salt >> •1 Lemon Juice of one lemon >> •4 Cloves garlic, crushed >> •4 -Cloves ground cumin >> •A few dashes of Tabasco sauce, optional >> •6 Cups fish stock or clam juice >> >> -- >> Cuban Chef > > Sounds really good, but man, that clam juice is some expensive >stuff and I'm too unsavvy and also lazy to make the stock fresh. The >few times i made fish stew I always used clam juice. The first thing >I do when I see a recipe is look at the ingredients to see if there >are too many requirements. Your recipe sounds nice and simple, not >too much razzle dazzle with every herb under the sun not found in my >limited cabinet. I have saved your recipe. > >TJ Fish stock is effortless, inexpensive, and requires little cooking time... most fishmongers will include free heads and trimmings with your fish purchase. Just be certain your fish and trimmings are fresh caught or don't bother... forget bottled clam juice. There's no exact recipe, here's a start: http://fishcooking.about.com/od/soup.../fishstock.htm |
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On Mar 25, 10:05*am, Brooklyn1 <Gravesend1> wrote:
= > Fish stock is effortless, inexpensive, and requires little cooking > time... most fishmongers will include free heads and trimmings with > your fish purchase. *Just be certain your fish and trimmings are fresh > caught or don't bother... forget bottled clam juice. *There's no exact > recipe, here's a start: *http://fishcooking.about.com/od/soup.../fishstock.htm Yes, that was simple, relatively speaking - but I'm no regular guy, as to me almost everything is a chore. I still like the Cuban guy's recipe and have saved it. If I ever try it or my own version of it, at that time I will decide if I'll go with the clam juice or with the homemade stock. Until then I will divorce this issue from my mind as the torment of indecision is too much for my gentle spirit and could cause a stroke or heart attack or some as yet unnamed fatal condition that would remove me from this world the way a drop of water disappears in a puff when dropped into a pan burnt to smoking. I like fish Brooklyn, but not enough to struggle over how to make it. I'm lazy that way. Thanks though, TJ |
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On Mar 25, 7:05*am, Brooklyn1 <Gravesend1> wrote:
> > >TJ > > Fish stock is effortless, inexpensive, and requires little cooking > time... most fishmongers will include free heads and trimmings with > your fish purchase. *Just be certain your fish and trimmings are fresh > caught or don't bother... forget bottled clam juice. *There's no exact > recipe, here's a start: *http://fishcooking.about.com/od/soup.../fishstock.htm It's not quite that simple, the recipe referenced looks as if it has come from someone who has never made the stock themselves. The most difficult (and important) part is preparing the fish. Usually the bones and heads from the fishmonger are large, and although you can ask for cut up the pieces they are rarely small enough. It's a fair bit of work cutting the pieces into manageable sizes (for the pot) and removing every trace of blood. Blood is usually found in the backbone and head. A sturdy cleaver and large (old) chef's knife and large cutting board are necessary. Do not brown the fish, although this is almost impossible with large pieces. It imparts the wrong flavor. (As mentioned in the recipe avoid oily fish like salmon.) If you take care to avoid boiling and sieve carefully you will end up with a wonderful product and will never buy clam juice again. For very little cost you get a large volume suitable for dinner parties or freezing. It's true that the work is not too bad (after the first batch you make). It's well worth the trouble. http://www.richardfisher.com |
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Its sounds super but it requires so many ingredients. I will try it when I have all these ingredients at home.
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