Archive for April 8th, 2008

Lazy is all. Lazy lazy lazy. I’ve been cooking, just too damn lazy to write about it. Here is a wonderful fish stew recipe I made yesterday (made it up on the fly, actually, so the measures are a little loosey goosey! Whichever way you make it, these flavour combos will not fail).

Fish Stew (serves 3-4)

1lb firm white fish (Cod, Haddock, Tilapia or a combo of, the more the merrier)
1/2 lb of uncooked shrimp with shell on
1/2 large Mayan onion chopped coarsely, or 1 cooking onion
2-4 cloves fresh garlic, chopped, minced finely
1-2 finely sliced Cubano peppers (sweet not hot, but it’s your choice)
1 tsp White Miso Paste in 2 cups of hot water (this is intentionally not strong)
1/2 tsp saffron
1/2 tsp smoked paprika (I used sweet, but it’s your choice)
1-2 tbsp olive oil
Salt and Pepper to taste (note that the miso is salty, so you may wish to salt at the end)

  1. Heat olive oil in a large pan (I used a well seasoned cast iron pot, so I needed only 1 tbsp).
  2. Add onion and sauté until soft.
  3. Add saffron and smoked paprika, heat through gently being careful not to burn the paprika.
  4. Add cubano peppers (don’t overcook, they still need to have a bit of a crunch).
  5. Cut fish into 1-2 inch cubes, add to onion and sauté.
  6. Add shrimp, shell on (this adds flavour).
  7. Add garlic and gently sauté (if you add it sooner, it may burn)
  8. Add miso stock and cover and simmer until fish is done (10-15 minutes, depending on how thick you sliced them). The shrimp should be pink.
  9. Remove shrimp and let cool slightly. Remove shells completely and return to pot, heat through.
  10. Add salt and pepper to taste.

Serve with a crusty French loaf or something heavier like sour dough bread….really really yummy.


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