What Are Some Good Tasting Fish Recipes?
What are some good tasting fish recipes?
Here's a good …… =) Portuguese Fish Stew 1 / 4 cup olive oil extra-virgin, and much more to serve two medium onions, chopped 4 cloves garlic, finely chopped 1 pound or linguiça sausage, cut into pieces 5 sprigs fresh thyme sprigs 1 bunch fresh oregano, broken hand 2 bay leaves 2 pounds Yukon Gold potatoes, sliced 3 quarts chicken broth 1 pound cabbage, chopped Sea salt and freshly ground black pepper 2 dozen clams, scrubbed 1 / 2 pound perch, cod, or bass fillets, skin and bones removed 1 / 4 cup chopped parsley leaves 1 Recipe Rural crispbread, for serving, recipe follows Heat oil in a heavy 4 a 6 / 4 pot over medium heat. Add onion, garlic and sausage and cook, stirring with wooden spoon, until sausage is part of the fat and onion is soft. Stir in the herbs and then the potatoes, stir it around a minute to fill in the oil. Pour the chicken broth and bring to a simmer. Add the cabbage, season with salt and pepper. Cover and simmer for 10 minutes until potatoes are almost tender. Uncover the pot and add the clams, simmer, covered, for 15 minutes until clams open. Add fish and cook for 3-5 minutes until fish is cooked. Garnish with chopped parsley and drizzle with oil oil. Serve the stew in shallow bowls and serve with garlic bread for dunking Rural. Rustic Garlic Bread: 4 cloves garlic, minced 4 sprigs fresh oregano, leaves removed his Mother 4 sprigs fresh thyme, leaves, stems removed 1 bunch fresh flat-leaf parsley, chopped 1 / 2 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 loaf of country bread or Portuguese Combine the garlic and herbs in a bowl. Pour the oil, season with salt and pepper. Mix ingredients with a spoon. Cut a slit half of a loaf of bread, pour the garlic oil in his pocket, pressing with the back of a spoon to get the flavors in the bread. Wrap bread in foil. Roast garlic bread on a grill or bake in a degree preheated oven at 350 F for 5 minutes until the outside is nice and crisp. Hand torn into pieces to serve. Yield: 6-8 servings
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