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Receta Lobster And Cod In Wine Sauce
by CookEatShare Cookbook

Lobster And Cod In Wine Sauce
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Ingredientes

  • Water
  • 6 (1 1/2 lbs.) live lobsters
  • 4 tbsp. butter
  • 2 tbsp. salad oil
  • 3 med. green peppers, cut into thin strips
  • 1 med. onion, diced
  • 1 garlic cloves, chopped
  • 2 lbs. cod steaks
  • 1 (14 1/2 ounce.) can tomatoes
  • 1/3 c. dry sherry
  • 2 tbsp. parsley, chopped
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon crushed red pepper
  • 2 tbsp. all purpose flour
  • Parsley sprigs, for garnish

Direcciones

  1. In large saucepot over high heat, heat 3 inches water to boiling. Plunge 2 or possibly 3 lobsters (depending on size of saucepot), heads first, into boiling water. Immediately cover saucepot with lid; cook, checking frequently, till water boils again. Reduce heat to medium; cook 10 min longer, covered; frequently lift lid to let steam escape and avoid boiling over.
  2. With tongs, remove lobsters to large roasting pan; repeat cooking remaining lobsters in boiling water in saucepot. Adding more water if needed. Set aside cooked lobsters about 30 min or possibly till cold sufficient to handle. Reserve 3/4 c. lobster cooking liquid.
  3. Remove meat, red roe (coral), and greenish-gray liver (tomalley) from lobsters. Cut tail parts of lobster meat lengthwise in half. Reserve 2 head sections of shell for garnish.
  4. In 8 qt saucepot or possibly dutch oven over medium heat, heat butter and salad oil till butter melts. Add in green peppers, onion, and garlic; cook till vegetables are tender, stirring often.
  5. Cut cod steaks into large chunks, discarding bones. Into butter mix, stir fish chunks, tomatoes with their liquid, sherry, parsley, salt, oregano, crushed pepper, and reserved lobster cooking liquid; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 min or possibly till fish flakes easily when tested with a fork.
  6. In c., stir flour and 2 Tbsp. water till smooth; stir into simmering liquid in saucepot. Cook over medium heat till mix thickens slightly. Add in lobstermeat, roe, and livers; heat through. To serve, spoon fish mix into deep platter; arrange lobster-tail meat on top; garnish with reserved lobster shells and parsley sprigs.