Esta es una exhibición prevé de cómo se va ver la receta de 'Portuguese Fish Chowder (Caldeirada A Moda De Guincho)' imprimido.

Receta Portuguese Fish Chowder (Caldeirada A Moda De Guincho)
by Global Cookbook

Portuguese Fish Chowder (Caldeirada A Moda De Guincho)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 3 Tbsp. butter
  • 3 Tbsp. extra virgin olive oil
  • 4 x onions thinly sliced
  • 3 x garlic cloves thinly sliced
  • 1/4 c. madeira
  • 3 x tomatoes peeled, seeded,
  •     and finely minced
  • 3 x potatoes peeled, cubed
  • 4 whl cloves
  • 2 lrg bay leaves
  • 2 Tbsp. chopped fresh parsley
  • 1/2 tsp tarragon
  • 1/2 tsp marjoram
  • 1/4 tsp freshly-grnd white pepper
  • 2 quart water
  • 1 lb white fish fillets
  • 1 lb swordfish or possibly mackerel
  • 1 Tbsp. salt
  •     Garlic toast
  •     Parmesan cheese
  •     Minced fresh parsley

Direcciones

  1. Saute/fry onion and garlic in the butter and oil till lightly browned - about 15 min. Stir in the next 10 ingredients and bring to a boil. Cover and simmer for an hour. Uncover and simmer till the liquid is reduced, at least 2 hrs.
  2. Add in the fish, breaking it into chunks, and simmer for 5 min, till just cooked through. Let cold, cover, then chill overnight.
  3. About 20 min before serving, begin to reheat slowly. Season to taste. When ready to serve, ladle into bowls and top with toasted bread, handfuls of parmesan, and fresh minced parsley.
  4. To make garlic toast: Heat 4 Tbsp. butter in a large skillet and saute/fry 1 chopped clove of garlic for a minute, then add in 12 to 16 1/2-inch slices of French baguettes and brown lightly on both sides. Drain on paper towels.
  5. Comments: After bubbling on the stove most of the night before, it is heady and rich - a proper meal, piping warm, for 6 to 8 people.