What is a "pimienta gorda", where would I get a yellow potato, and how
long should I boil the fish, once I've added it to the broth made from
fish parts?

Caldo Largo a la Veracruz

Ingredientes:
6 onza de filete de pescado en cuadros
1 libra de retazo de pescado
1 papa amarilla, pelada y cortado en cuadros
1 cebolla en rebanadas finas
1/2 taza de chicharos
1/2 taza de cuadritos de zanahoria
2 dientes de ajo finamente picados
1 tomate sin cascara y semillas cortado en cuadros
2 chiles güeros
1 hoja de laurel
2 pimientas gordas
aceite de maiz
sal y pimienta blanca

Preparacion:

Por el caldo de pez: En un recipiente con tres tazas de agua, se coce
el retaza junto con las hojas de laurel, las pimienta gordas y un poco
de sal.

Por las verduras: Aparte en una olla se acitrona la cebolla y ajo en el
aceite de maiz, se añade la zanahoria, chicharos, papa y cuando esta a
medio cocer, se le añade a sal y pimienta, los chiles güeros y el
tomate.

Se le añade el caldo de pez colado que se preparo del retazo, se
prueba de sal y se le añade el pescado cortado in cuadros gruesos.

Like any fish, you don't overcook it. A few minutes is all it takes.


"The Galloping Gourmand" > wrote in message
oups.com...
What is a "pimienta gorda", where would I get a yellow potato, and how
long should I boil the fish, once I've added it to the broth made from
fish parts?

Caldo Largo a la Veracruz

Ingredientes:
6 onza de filete de pescado en cuadros
1 libra de retazo de pescado
1 papa amarilla, pelada y cortado en cuadros
1 cebolla en rebanadas finas
1/2 taza de chicharos
1/2 taza de cuadritos de zanahoria
2 dientes de ajo finamente picados
1 tomate sin cascara y semillas cortado en cuadros
2 chiles güeros
1 hoja de laurel
2 pimientas gordas
aceite de maiz
sal y pimienta blanca

Preparacion:

Por el caldo de pez: En un recipiente con tres tazas de agua, se coce
el retaza junto con las hojas de laurel, las pimienta gordas y un poco
de sal.

Por las verduras: Aparte en una olla se acitrona la cebolla y ajo en el
aceite de maiz, se añade la zanahoria, chicharos, papa y cuando esta a
medio cocer, se le añade a sal y pimienta, los chiles güeros y el
tomate.

Se le añade el caldo de pez colado que se preparo del retazo, se
prueba de sal y se le añade el pescado cortado in cuadros gruesos.

"The Galloping Gourmand" > wrote in message
oups.com...
"What is a "pimienta gorda", where would I get a yellow potato, and how
long should I boil the fish, once I've added it to the broth made from
fish parts?"

Booger, It is funny that you can know the language of the people so well
that you hold in
such great contempt but as you say this is about cooking and food not the
History channel nor the political axe to grind.

But I do have to ask why do you post these recipes you do not know what they
are nor how to
cook them?
This sounds like it is a Moroccan fish stew in origin, the key being the
chickpea.

"the broth made from fish parts?" simple fish stock or Court-Bouillon.
bring to a boil then simmer all your spices and aromatics, the tomato,
chiles, onion, carrots,
garlic and bay leaf for 35-45 minutes, take off the heat, put your fish in
cover and your fish is pretty much done in 20 minutes . Don't boil the
fish.

pimienta gorda is what we commonly call a red Bell Pepper here in the
States but you can get a mild pimento pepper here in CA and NM

Yellow Potato? try the Yukon Gold, a dollar a LB here in Seattle area, a
nice stew potato because of its starch, but a peeled Red potato would
equally suffice or
even common russet would work fine if you do not cook it too long,

I would cook the peas first or use canned

Gunner wrote:
> Booger, It is funny that you can know the language of the people so well
> that you hold in
> such great contempt but as you say this is about cooking and food not the
> History channel nor the political axe to grind.

You and Gallop need to get a room. ;-)

Jack

Gunner wrote:
> "The Galloping Gourmand" > wrote in message
> oups.com...
> "What is a "pimienta gorda", where would I get a yellow potato, and how
> long should I boil the fish, once I've added it to the broth made from
> fish parts?"
>
> Booger, It is funny that you can know the language of the people so well
> that you hold in
> such great contempt but as you say this is about cooking and food not the
> History channel nor the political axe to grind.

Why shouldn't I know Spanish? My ancestors came from Spain and my half
siblings' ancestors came from Spain too. Those ancestors were regarded
with the utmost contempt, and they were called "pigs" because they
weren't good converts to Roman Catholicism, they continued to practice
Judaism. They weren't allowed to remain in Spain and they couldn't go
to Mexico, so they came to Maryland instead.

> But I do have to ask why do you post these recipes you do not know what they
> are nor how to cook them?

I know what the recipes are, but sometimes I wonder if the Anglo
editors of "Nuestra Cocina" know what they are talking about. They
don't seem to know the difference between a wet sopa and a dry sopa, as
evidenced by their inclusion of a Sopa Seca de Tortillas with the wet
sopas this week.

And, they usually do not include cooking times, just ingredients, and
they ask for short cut items like canned vegetables or bullion cubes
instead of the total made-from-scratch recipe.

On 13 Jan 2007 15:43:06 -0800, "The Galloping Gourmand"
> wrote:

> they were called "pigs" because they
>weren't good converts to Roman Catholicism, they continued to practice
>Judaism.


That explains a lot.

monica