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Receta Court Bouillon De Poisson
by Global Cookbook

Court Bouillon De Poisson
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  Raciónes: 6

Ingredientes

  • 1/2 c. Shortening
  • 1/3 c. All-purpose flour
  • 1 tsp Minced onion tops
  • 1 lrg Onion, finely minced
  • 1 x Clove garlic, chopped
  • 1 med Green pepper, finely minced
  • 1 stalk celery, finely minced Celery seed Bay leaves Cayenne pepper, black pepper, and salt
  • 1 c. Canned tomatoes
  • 6 c. Water Sufficient fish to serve 6 persons (gaspergou, red snapper, perch, or possibly trout) Warm cooked rice

Direcciones

  1. Heat shortening in heavy skillet or possibly Dutch oven. Add in flour and cook to a deep brown, stirring constantly. Add in onion tops, onion, and garlic, and cook slowly till onions are shriveled, but not scorched. Add in pepper, celery, celery seed, a few bay leaves, cayenne and black pepper, and salt.
  2. Cook a few min longer; add in tomatoes and cook slowly, stirring constantly till the vegetables separate from the shortening. Add in 6 c. water and let cook over low heat till all ingredients are soft and blend with the liquid (about 1 hour). Add in fish (cut into serving-size pcs)
  3. about 30 min before serving; cook slowly, allowing fish to become tender but not broken. Serve with warm cooked rice.
  4. Yield: 6 servings.