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)
- Heat olive oil in a large pan (I used a well seasoned cast iron pot, so I needed only 1 tbsp).
- Add onion and sauté until soft.
- Add saffron and smoked paprika, heat through gently being careful not to burn the paprika.
- Add cubano peppers (don’t overcook, they still need to have a bit of a crunch).
- Cut fish into 1-2 inch cubes, add to onion and sauté.
- Add shrimp, shell on (this adds flavour).
- Add garlic and gently sauté (if you add it sooner, it may burn)
- 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.
- Remove shrimp and let cool slightly. Remove shells completely and return to pot, heat through.
- Add salt and pepper to taste.
Serve with a crusty French loaf or something heavier like sour dough bread….really really yummy.
Cheers!
Kitcheninspirations 