• Soups & Stews - 01

    From Dave Drum@1:3634/12 to All on Wed Nov 23 15:03:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cod & Pearl Onion Stew
    Categories: Seafood, Vegetables, Herbs, Potatoes, Dairy
    Yield: 7 servings

    1/3 c Kosher salt
    1/4 c Sugar
    5 Allspice berries
    5 Black peppercorns
    2 Bay leaves
    2 lb Cod trimmings
    3 c Fish stock
    4 oz Unsalted butter
    1 c Chopped fennel
    2 ts Pimenton
    10 oz Pearl onions
    pn Chile flakes
    1 lb Small red potatoes;
    - quartered
    2 c Half & Half

    In a medium pot, bring 1 cup of water to a boil. Add the
    salt, sugar, allspice berries, peppercorns, and 1 bay
    leaf; stir to dissolve the salt and sugar. Remove from
    the heat and add 3 cups of cold water. Refrigerate until
    cold.

    Lay the cod trimmimgs in a large roasting pan. Pour the
    chilled brine over the fish, completely submerging it in
    the brine. Cover and refrigerate for 2 hours. Remove,
    then discard the brine.

    In a medium pot, add the cod and fish stock, completely
    submerging the fish. Set over low heat, and as soon as
    the stock begins to simmer, remove from the heat. Cover
    and let rest until the fish is cooked through, about 5
    minutes. Use a slotted spoon to gently transfer the
    cooked cod to a plate. Carefully remove any skin and
    bones and discard.

    Set a fine strainer over a large measuring cup and
    strain the stock; reserve.

    In a medium pot over medium heat, melt the butter. Add
    the fennel and pimentón, and cook, stirring
    occasionally, until the fennel is slightly softened, 5-7
    minutes. Add the onions, remaining bay leaf, and chile
    flakes, and cook 1 minute more. Add the reserved stock,
    bring to a simmer, and cook until the onions and fennel
    are tender, 12-15 minutes. Add the potatoes, and
    continue cooking until they are tender, 10-12 minutes.
    Add the half-and-half, and bring the mixture back up to
    a gentle simmer. Remove from the heat, and season to
    taste with kosher salt. Using your hands, flake the fish
    into large pieces and return them to the pot to reheat.

    Serve immediately, or refrigerate up to 24 hours before
    reheating and serving.

    Yield: serves 6-8

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Wed Oct 11 18:23:10 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cod & Pearl Onion Stew
    Categories: Seafood, Vegetables, Chilies, Dairy
    Yield: 7 servings

    1/3 c Kosher salt
    1/4 c Sugar
    5 Allspice berries
    5 Black peppercorns
    2 Bay leaves
    2 lb Cod trimmings
    3 c Fish stock
    4 oz Unsalted butter
    1 c Chopped fennel
    2 ts Pimenton
    10 oz Pearl onions
    pn Chile flakes
    1 lb Small red potatoes;
    - quartered
    2 c Half & half

    In a medium pot, bring 1 cup of water to a boil. Add the
    salt, sugar, allspice berries, peppercorns, and 1 bay
    leaf; stir to dissolve the salt and sugar. Remove from
    the heat and add 3 cups of cold water. Refrigerate until
    cold.

    Lay the cod trimmimgs in a large roasting pan. Pour the
    chilled brine over the fish, completely submerging it in
    the brine. Cover and refrigerate for 2 hours. Remove,
    then discard the brine.

    In a medium pot, add the cod and fish stock, completely
    submerging the fish. Set over low heat, and as soon as
    the stock begins to simmer, remove from the heat. Cover
    and let rest until the fish is cooked through, about 5
    minutes. Use a slotted spoon to gently transfer the
    cooked cod to a plate. Carefully remove any skin and
    bones and discard.

    Set a fine strainer over a large measuring cup and
    strain the stock; reserve.

    In a medium pot over medium heat, melt the butter. Add
    the fennel and piment+|n, and cook, stirring
    occasionally, until the fennel is slightly softened, 5-7
    minutes. Add the onions, remaining bay leaf, and chile
    flakes, and cook 1 minute more. Add the reserved stock,
    bring to a simmer, and cook until the onions and fennel
    are tender, 12-15 minutes. Add the potatoes, and
    continue cooking until they are tender, 10-12 minutes.
    Add the half-and-half, and bring the mixture back up to
    a gentle simmer. Remove from the heat, and season to
    taste with kosher salt. Using your hands, flake the fish
    into large pieces and return them to the pot to reheat.

    Serve immediately, or refrigerate up to 24 hours before
    reheating and serving.

    Serves 6 - 8

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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