Wednesday, April 18, 2007

Some European Cuisine...Fish Stew...

Well Sir....I got this here recipe' frum my good buddy Gert over in Great Britain. Gert and his wife had a restaurant in a resort area of Great Britain, so he obviously knows his way around a kitchen.....

...and here be one a his Fish Stew recipe's that was quite popular with the folks.....and it sure do sound good....

Prep time: five mins

Cooking time: about 25 mins

Serves about four:

-8 oz of mixed fish (per person): tiger prawns, salmon and cod or haddock (substitute latter with Fishus Whateverus, if you like)-

-1 - 2 cloves of garlic.

-2 glasses of decent white cookin' wine.

-about two glasses of good fish stock.
(Cooking liquor from mussels is ideal. )

-1 tablespoon of tomato puree.

-1 teaspoon of good quality, runny mustard.

-good squeeze of lemon juice.

-some double cream.

Method:- lightly fry coarsely chopped garlic- add 1 glass of wine, stock, tomato puree, mustard and lemon juice, put on medium heat- start sipping second glass of wine and cook the mixture through. This is mainly to drive off the alcohol and vinegar (from the mustard)-

Add tiger prawns and cook till almost done- add rest of fish and cook till almost done-

Remove prawns and fish from liquor with a slotted spoon and set aside in warmish oven-

Add cream to liquor. The quantity is quite optional and to taste- season the liquor to taste and reduce it till you've got a good pouring consistency: not to thin, not to thick.

Now's a good time to polish off the first glass of wine!-

Add fish and prawns and homogenise

Serve in bowls with good bread for dunking & soppin...!

Variation: add one or two ringed leaks right at the beginning and lightly fry them off with the garlic. Proceed as above. Enjoy!