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1993-01-04
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Path: recipes
Newsgroups: rec.food.recipes
Distribution: world
From: teri@sdd.hp.com (Teri Tracey)
Date: Mon, 15 Jul 1991 18:41:17 GMT
Subject: FISH: Creole Courtbouillon with Rice
Keywords: recipe FISH
Summary: orig. subject: SOUP; FISH
Followup-To: rec.food.cooking
Organization: Hewlett Packard, San Diego Division
Approved: aem@mthvax.cs.miami.edu
Message-ID: <2885F383.3EDE@mthvax.cs.miami.edu>
Creole Courtbouillon with Rice
------------------------------
This recipe was cut out of a magazine many, many years ago by my mom.
She makes it often during the year. It is a wonderfully satisfying
dish that is simple. Don't leave out the rice! It makes the dish.
Vegetarians, without the fish I think this would still be a great
dish. You may wish to substitute something for the chicken bouillon,
like veg bouillon. Potatoes might add some substance, too.
2 lb fish (firm-fleshed, if possible)
3 T oil
1/4 c. flour
1 T instant chicken bouillon
1.5 c chopped onion
1 c. chopped green pepper
1 c sliced celery
1 large clove garlic, crushed
1 1-lb 14-oz can tomatoes
1/4 c. chopped parsley
1/2 qt water
2 tsp salt
1/4 tsp pepper
1/8 tsp red pepper (or to taste!)
2 bay leaves
5 c. hot cooked rice (white is best)
Cut fish into 2 inch cubes. Heat oil, then stir in flour. Stir over
medium heat until the flour-oil mixture starts to turn brown. (This is
a "roux" and gives a characteristic taste. Don't let the flour get too
brown.) Add the bouillon, onion, green pepper, celery, and garlic and
stir until vegetables are nearly tender but not brown. Stir in
tomatoes (cut them up as you add them into 1" squares or so, add all
the juice too), parsley, water, salt, peppers, bay leaves. Cover and
simmer 30 min. Add fish; cook 15 minutes longer or until the fish
starts to flake easily. Ladle into bowls and top with 1/2 cup rice.
Serves 10.