[CH] Fish stew
Alex Silbajoris (72163.1353@compuserve.com)
Sun, 18 Apr 1999 07:18:22 -0400
Doug wrote:
>AHA, you did not think that the Mexicans did
crap dinner, right? Wrong! I found this marvellous mac & cheese &
jalapeno dish,
This from a 1962 cookbook? I'd believe it. In the book Memories of a
Cuban Kitchen, the author (I forget her name) describes growing up in an
upper-class Cuban family in the 1950s. She said the fashion at the time
was to imitate North American cooking, so she grew up eating canned
vegetables and other prepared foods.
Now that you mention it, though, a few jalpenskis would jazz up a
macaroni-and-cheese nicely...
Ob chile: I experimented with a Mexican-style fish stew last night. It
was a fish-potato-onion-carrot chowder, on a base of green chiles with
roasted poblano, skinned and cut into strips. I used Emeril's technique of
shaving corn off the cob and pan-roasting it. The fish was orange roughy,
hake, bay scallops, and shrimp.
This was one of those recipes that cooks everything separately, and
combines it all at the end. I blanched the shrimps, then peeled them and
put the shells is the stock pot with the Usual Stockpot Suspects (onion,
celery, carrot, turnip, bay leaf). I simmered redskin potatoes together
with baby carrots, roasted corn and onion and garlic in the heavy Le
Creuset, roasted the poblanos over a gas flame, and cut the fish into
bite-sized pieces.
Once the stock had simmered long enough for its vegetable flavors to come
out, I strained it into the Le Creuset and added everything else. Then it
needed to simmer only long enough to cook the fish.
This was just a first attempt; I'll try to develop this into a repeatable
recipe.
Alex Silbajoris 72163.1353@compuserve.com
Cold day, warm kitchen