Cole Slaw with Champagne Vinegar Dressing
2007-08-05 17:09:01
small head of green cabbage, sliced thinly ( remove core )
1 large sweet carrot shredded
Dressing
:
1 cup quality mayonnaise
2 Tbsp sour cream
1 to 2 tsp champagne vinegar ( found at supermarkets or gourmet stores) or to
taste 1 to 2 tsp granulated sugar or to taste
salt and pepper to taste
Tired of supermarket variety cole slaw, you may want to try this instead.
Combine cabbage and carrots. Mix dressing separately. Blend dressing very well
into vegetable mixture. Adjust seasonings as desired. Serve at once or
refrigerate until needed.
Read more: Champagne
BBQ Slaw
2007-08-05 16:59:39
1 head cabbage
1 medium onion, minced
3 tablespoons brown sugar
4 tablespoons apple cider vinegar
1 tablespoon mustard
1/2 cup mayonnaise
1 cup ketchup
1/3 cup Heinz 57 sauce
1 dash Texas Pete hot sauce
1/2 teaspoon Liquid Smoke
Slice cabbage and onion, add to a large salad bowl. Mix remaining
ingredients in another bowl and pour over the cabbage and toss well.
Cover and refrigerate for 3-4 hours before serving.
Read more: BBQ
Mustard Slaw
2007-08-05 16:58:21
2 1/2 to 3 Tbsp. Dijon mustard
1 Tbsp. superfine sugar
1 1/2 tsp. dry mustard
Coarse kosher salt
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground white pepper
1/4 tsp. freshly ground black pepper
1 2/3 cup mayonnaise
2 1/2 pounds green cabbage - quartered, cored and shredded
4 medium carrots, cut into 3 in. lengths and shredded
In a medium bowl, whisk the Dijon mustard, sugar, dry mustard, 1 tsp.
coarse salt, the cayenne and other peppers. Whisk in the mayonnaise. (The
dressing can be refrigerated, covered for up to 2 days.)
One to 2 hours before serving, toss the cabbage and carrots together in a
large bowl. Add the dressing and mix thoroughly. Cover and refrigerate the
slaw until ready to serve, stirring once or twice. Season with coarse salt
and toss once again.
Buffalo Oyster Po’ Boy
2007-08-05 16:56:54
1 pt. shucked oyster
1/4 cup flour
1/4 cup corn meal
1 Tbsp. Blackening spices of your choice
vegetable oil for frying
1/4 cup mayonnaise
1 chipotle pepper, minced
1/4 cup butter
1/4 cup Tabasco sauce
1/2 cup shredded lettuce
4 6″ Hoagie buns, sliced
Drain the oysters. Mix the flour, corn meal and spices in a bowl, adding
salt and pepper to taste. Dredge the oysters in the flour mixture to coat
well. Meanwhile heat the vegetable oil to a depth of 1 inch in a large pan
over medium high heat until it reaches 375 F. Fry the oysters until golden
brown, remove and drain on paper towels. Mix the mayonnaise and chipotle pepper
until well combined. Heat the butter and Tabasco sauce until butter is
melted and well combined with the hot sauce.
Spread some mayonnaise mixture on both halves of the buns and spread some
lettuce on the bottom half of the buns. Pour the hot sauce mixture into a
bowl large enough to hold the oysters and add the oysters, tossing them to
coat with the sauce.
Divid
Read more: Buffalo
Shrimp burgers
2007-08-05 16:42:28
1 pound shrimp
2 tablespoons scallions
3 tablespoons diced celery
2 tablespoons chopped parsley
1 1/2 teaspoons lemon zest
3 tablespoons real mayonnaise
1 cup bread crumbs
1 egg, beaten
Salt and pepper, to taste
Tabasco sauce, to taste
1 tablespoon peanut oil
Cook and peel the shrimp, and chop. In a large bowl mix the shrimp with the
scallions, parsley, and lemon zest. Stir in the mayonnaise, cornbread crumbs and
the egg, and beat with a whisk or wooden spoon until evenly distributed.
Season with salt, pepper & tabasco to taste. Form into patties and sautee in
peanut oil until both sides are nicely browned.
Drain on paper towel.
Read more: Shrimp
Shrimp Tacos with Mango Salsa
2007-08-05 16:38:57
1 large red onion, sliced (1/4 cup, minced)
2 or 3 ripe mangos, peeled and diced
1 jalapeno pepper, minced
1 or 2 teaspoons dried cilantro (or 2 tablespoons
fresh cilantro), chopped
Juice of 1 lime
Combine 1/4 cup minced onion, mangos, pepper, 1
teaspoon dried cilantro and lime juice.
Shrimp
filling;
1 1/2 pounds medium shrimp, peeled and de-veined with
tails removed
juice of 1 lime
rest of red onion, sliced
1 red pepper, sliced
1 green pepper, sliced
salt and black pepper to taste
3 tablespoons olive oil
2 or 3 cloves garlic, minced
dash of hot pepper sauce
In a heavy skillet, heat olive oil. Saute onion and
peppers about 3 minutes. Add shrimp, garlic, remaining
cilantro, salt and pepper. Cook until shrimp turn pink
(about 3 minutes). Stir in lime juice.
Read more: Mango
, Tacos
Warm Bacon Cabbage Slaw
2007-08-04 17:58:14
1/4 cup light sour cream
2 tablespoons light mayonnaise
2 tablespoons cider vinegar
1 tablespoon spicy mustard
1 tablespoon brown sugar
3 slices bacon chopped
4 cups shredded green cabbage
2 stalks celery sliced
3 green onions chopped
1 teaspoon salt
2 teaspoons freshly ground black pepper
In a small bowl whisk together sour cream, mayonnaise, vinegar,
mustard and brown sugar. In large nonstick skillet over medium-high
heat cook bacon stirring for 3 minutes or until crisp. Transfer to
paper towels to drain. Pour off all but 2 teaspoon of fat in skillet.
Add cabbage, celery and green onions and cook stirring for 2 to 3
minutes or until cabbage is wilted. Remove from heat and stir in sour
cream mixture. Sprinkle with bacon then season with salt and pepper.
Read more: Bacon
, Cabbage
Grilled Tuna Skewers With Moroccan Spices
2007-08-04 17:50:25
1 1/4 lbs fresh tuna
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne
2 cloves garlic, minced or pressed
1/4 cup onion, finely minced
1/2 tsp sea salt
Freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup lemon juice
3 Tbsp olive oil
1 Tbsp water
12 bamboo skewers (4 to 5 inches long), soaked in
water for 30 minutes
Lemon wedges
Cut the tuna in one inch cubes and refrigerate. In a
food processor fitted with a steel blade, combine the
cumin, paprika, turmeric, cayenne, garlic, onion,
salt, pepper, parsley, lemon juice, olive oil and
water. Process until smooth. Pour mixture over tuna
and refrigerate for two hours.
Start charcoal grill. Divide the tuna into 12 parts
and thread onto the skewers. Place on platter until
ready to grill (up to 4 hours, if refrigerated).
Reserve marinade.
Grill the tuna brochettes over a medium-hot fire for
5-8 minutes, turning every two minutes and brushing
with the reserved marinade. When cooked to desired
doneness, remove skewers to plat
Read more: Grilled
, Moroccan
, Spices
Shrimp on the Barby
2007-08-04 17:42:19
20 jumbo shrimp, peeled and deveined
1-1/2 Tbsp. barbecue seasoning
3/4 cup ketchup
2 Tbsp. honey
1-1/2 Tbsp. Worcestershire sauce
3 green onions, finely chopped
3 cloves garlic, minced
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
Toss shrimp with the barbecue seasoning to coat. Thread 5 shrimp on each
of 4 metal skewers. (If using wooden skewers, soak for at least 30 minutes.)
Place the skewers in a glass dish.
For marinade, mix the remaining ingredients; pour half of the marinade
over the shrimp. Reserve remaining marinade for brushing sauce.
Marinate at room temperature for 15 minutes. Drain shrimp; discard
marinade.
Preheat grill to medium. Grill shrimp for 10 to 12 minutes or until pink,
turning once and basting wit
Read more: Shrimp
Ginger-Lime Tuna Steaks
2007-08-04 17:37:38
6, 4 ounce tuna steaks, can also use swordfish or halibut
1/4 cup lime juice
2 teaspoons ginger juice
1 clove garlic, crushed
dash, ground chili powder
nonstick cooking spray
Place fish in a shallow glass baking dish. Mix remaining ingredients together in
a small bowl. Add marinade, turn fish once to coat. Cover and refrigerate at
least 1 hour but no longer than 24 hours, turning occasionally. Spray grill rack
with nonstick cooking spray. Grill fish 4 inches from heat over a medium heat for
7-10 minutes per side or until fish flakes easily with a fork. Frequently brush
with remaining marinade while cooking. Discard any remaining marinade. Fish can
also be broiled.
Makes 6 servings.
Read more: Steaks
, Ginger
Creamy Mustard Zucchini Slaw
2007-08-04 17:23:55
2 medium zucchini, grated
2 carrots, grated
Kosher salt
4 Tbsp real mayonnaise
1 Tbsp dill pickle liquid
1 Tbsp prepared yellow mustard
1/2 cup toasted sunflower seeds
Freshly ground black pepper
In a colander, combine zucchini and carrots with 1 tsp. salt; mix well and
set aside to drain for about 30 minutes. Squeeze out as much moisture as
possible from the vegetables. Transfer to a medium mixing bowl. Combine
mayonnaise, dill pickle liquid and mustard in a small bowl, blend well.
Add the mayonnaise mixture to the vegetables. Mix in the sunflower seeds.
Taste and adjust seasoning with plenty of pepper; but go easy on the
salt. Let stand for about 30 minutes. before serving, or refrigerate,
covered, for up to 4 hr. Mix well before serving.
Serves 4
Read more: Creamy
, Zucchini
Cauliflower Shrimp Salad
2007-08-04 17:14:23
1 head of cauliflower, washed and drained well
1 cup celery, sliced (include the leaves, too)
1/4 cup fresh parsley, chopped coarsely
3/4 pound fresh salad shrimp
freshly cracked black pepper to taste
garlic salt to taste
mayonnaise
In a large bowl, cut the cauliflower into bite sized
pieces, add celery, parsley, pepper and garlic salt.
Moisten with mayonnaise, blending well. Carefully fold
in the shrimp, being careful not to break them up, and
serve.
Read more: Shrimp
, Cauliflower
, Salad
Cilantro Tartar Sauce
2007-08-04 17:12:58
1 cup mayonnaise or veganise
2 tablespoons capers, drained
3 tablespoons black olives, pitted, chopped
1/4 cup chopped fresh cilantro
1 lemon, juice of
1 teaspoon dijon mustard
salt and black pepper to taste
Combine all ingredients in a small bowl.
Comments: In place of cilantro, use basil, tarragon,
chives, thyme, oregano, or even Italian or regular parsley.
Read more: Cilantro
Snapper With Orange Tomato Sauce
2007-08-04 17:11:08
2 cloves garlic, minced
1/2 red onion, chopped
2 pounds plum tomatoes, coarsely chopped (about 3 cups)
1/4 cup orange juice
1/4 cup shredded or chopped basil leaves
1 teaspoon orange zest
1 tablespoon extra-virgin olive oil
24 ounces red snapper fillet
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 475 F. Combine the garlic, onion, tomatoes, orange juice, basil
leaves, orange zest and olive oil in a bowl. Coat a baking dish, large enough to
hold the fish in a single layer, with cooking spray. Pour 1/2 of the tomato mixture
in the baking dish and place the fish on top of it. Sprinkle the fish with salt and
pepper, then top it with the remaining tomato mixture. Bake for 15 minutes, or until
the fish is cooked through. Makes 4 servings.
Read more: Orange
, Tomato
Fried Grouper With Papaya Relish
2007-08-04 17:06:40
1 cup all purpose flour
3 eggs
2 tablespoons vegetable oil
1 cup bread crumbs
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds grouper fillets, all skin and bones
removed
1/4 cup vegetable oil
1 papaya, about 1 lb.
2 tablespoons light brown sugar
1 lime, juiced
1 small red onion, peeled, diced fine
1 small red pepper, diced fine
1 scotch bonnet pepper, optional
Use the three dish arrangement for the breading process: A separate dish
for each of the three elements of breading, preferably flat and with 1- to
2-inch sides to better hold the breading ingredients. Place the flour in
one dish, beat the eggs with the oil in another dish and mix the bread
crumbs and cornmeal with the salt and pepper in the third. Cut the grouper
into 4 to 5 ounce pieces. Dip and dredge the grouper first through the
flour, then dip into the egg mixture and finally dredge in the dry crumbs
last. Refrigerate the fish until ready to cook. Make the relish by peeling
and seeding
Read more: Fried
, Papaya
, Relish
Tamarind Glazed Shrimp Salad
2007-08-04 17:00:44
2 tablespoons Tamarind paste
2 tablespoons Hot water
1/4 cup Rice wine
1/4 cup Warm honey
2 tablespoons Thai fish sauce
1/2 pound Seedless cucumber
1 pint Cherry tomatoes
1 cup Mung bean sprouts
2 tablespoons Peanut oil
3 whole Thai chili peppers
2 tablespoons Freshly-grated ginger
1 pound Jumbo shrimp, shelled
1/4 cup Shelled, unsalted peanuts
Dissolve the tamarind in the hot water in a small bowl. Add the rice wine,
honey and fish sauce to the tamarind and stir well to combine. Set aside.
Wash the cucumber and cherry tomatoes. Score the cucumber with a
channeling knife or a fork and slice into paper thin slices using a
vegetable slicer. Arrange the cucumber around the perimeter of a serving
platter, overlapping decoratively as you go. Cut the tomatoes in quarters
and similarly place around the platter overlapping the cucumbers where
necessary. Place the mung bean sprouts, upon which the cooked shrimp will
sit, in a heap in the center of the platter. Heat the peanut oil in a
large sa
Read more: Shrimp
, Salad
, Glazed
Shrimp Cocktail Soup
2007-08-04 16:55:32
2 quarts of tomato juice
2 large cans of cooked shrimp pieces or as desired
1, 30 oz bottle of ketchup
5 tsp of horseradish
1/2 tsp each onion and garlic salt
2 Tbsp sugar
2 Tbsp Worcestershire sauce
2 to 3 cup diced celery
This looks very pretty served in glass bowls or glassware Combine
everything and chill well. Correct seasoning if desired .May also be
served room temperature if desired. Garnish with sliced lemon if
desired.
Serves 8 or more.
Read more: Shrimp
Pasta Salad with Shrimp and Basil
2007-08-04 16:29:57
lb. medium shrimp, cooked and peeled
4 cup cooked medium shell pasta
2 cup chopped plum tomatoes
1/2 cup chopped green bell pepper
1/3 cup fresh lemon juice
1/4 cup chopped green onions
1/4 cup chopped fresh basil
2 Tbsp extra virgin olice oil
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, minced
Combine all the above ingredients in a large bowl. Cover and refrigerate
at least 8 hours so flavors
Read more: Shrimp
, Salad
, Pasta
, Basil
Chipotle Raspberry Sauce
2007-08-04 16:28:20
1 small box Raspberries — or unsweetend frozen
2 tablespoons sugar
1/4 cup Port
1 whole Chipotle
in Adobo — one pepper not can
Cook until sugar is melted. Add chipotle chili. Puree in blender.
Strain through a fine mesh. Delicious with Zuni Rolls.
Read more: Raspberry
Citrus Sauce
2007-08-04 16:26:56
1/2 cup orange juice — fresh
1/4 cup lime juice — freshly squeezed
2 teaspoon(s) sugar
2 teaspoon(s) dijon mustard
2 teaspoon(s) olive oil
kosher salt
In a small skillet over high heat. , boil the orange juice and lime
juice until reduced to 1/2 cup. 8 to 12 minutes. Remove from heat;
whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons
olive oil. Season with coarse salt and ground pepper. Makes 3/4 cup.
Read more: Citrus
Snapper with Cilantro Sauce
2007-08-03 18:39:58
3 cups loosely packed fresh cilantro leaves
1/4 cup water
1 Tbsp. olive oil
1 Tbsp. fresh lime juice
1/4 tsp. grated lime zest
1 serrano pepper, seeded and minced
1/4 tsp. salt
4, 6 oz. red snapper fillets, skinned
Preheat oven to 400 degrees. To make cilantro sauce, puree cilantro,
water, oil, lime juice, lime zest, serrano pepper and salt in a blender.
Spray four 12-inch squares of foil with olive oil nonstick spray. Place a
fillet on the center of each piece; spread each with one-quarter of the
cilantro sauce (about 2 tablespoons). Fold each piece of foil into a
packet, making a tight seal allowing room for the packets to expand.
Transfer the packets to a baking sheet. Bake until snapper is just opaque
in the center, 13 to 15 minutes. Open packets carefully when testing for
doneness, as steam will escape.
Read more: Cilantro
Academy Award Crab Cake
2007-08-03 18:31:11
1 lb Dungeness crab meat, picked over (lump crab meat is ok)
2 tsp Old bay seasoning
1/4 tsp Ground thyme
1/2 tsp Dry mustard
1/4 tsp Ground white pepper
1/4 tsp Cayenne pepper powder, optional
3 Tbsp Mayonnaise
2 tsp Worcestershire sauce
1/4 cup Fine dry breadcrumbs, unseasoned
1 Egg, beaten
3 Tbsp Sliced green onions or fresh cilantro, whichever
you prefer
In a large bowl gently fold all the ingredients together adding the bread
crumbs last. Try not to break the crab meat up into small pieces.
Depending on how moist the crab mixture is you may want to use less. The
less bread crumbs you can use as a binder the better the crab cakes are in
my opinion. I would not add more than a quarter cup. Chill the mixture
covered 1 or 2 hours in the refrigerator and they will form a better cake
when you are ready cook them. This is very important. Not only will they
form a better cake but the consistency will be nicer. To cook use enough
mixture to form a large silver dollar sized cake and sau
Read more: Academy
, Award
Grilled Lime Cilantro Ahi with Honey Glaze
2007-08-03 18:13:39
1/4 cup olive oil
1/4 cup lime juice
1/8 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup chopped cilantro
1 pound yellowfin tuna fillets
1/4 cup honey
2 tablespoons olive oil
2 tablespoons chopped cilantro
In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic
vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn
to coat evenly. Let marinate for several hours in the refrigerator.
Preheat an outdoor grill for high heat and lightly oil grate. In a small
bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons
cilantro; set aside.
When grill is hot, reduce heat to low, and place tuna fillets on grate.
Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and
close lid again for another minute to sear fish. Open lid, and continue
cooking until barely done, basting frequently with marinade. When fish is
almost cooked through, brush the honey glaze over both sides of fish, and
remove
Read more: Grilled
, Cilantro
, Glaze
Shrimp and Okra Gumbo
2007-08-03 18:10:56
1 1/2 pounds fresh okra
6 tablespoons oil — divided
1 tablespoon vinegar
4 tablespoons flour
2 cups onion — chopped
2 stalks celery — chopped
1/2 cup bell pepper — chopped
1/2 cup lean ham — diced
6 cloves garlic — minced
16 ounces tomatoes — chopped
2 quarts seafood stock — or water
2 bay leaves
1/2 teaspoon thyme — crushed
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 teaspoon liquid Crab boil — optional
2 pounds shrimp
1 pint oysters — with liquid
1/2 cup parsley — chopped
1/2 cup green onions — chopped
zest of 1 lemon
salt and pepper — to taste
Wash and dry
Read more: Shrimp
, Gumbo
Caribbean Black Bean and Rice Salad
2007-08-03 17:45:31
2 cup cooked rice, cooled
1 can (15 1/2 oz) black beans, rinsed and drained
1 cup chopped red bell pepper
1/2 cup halved and thinly sliced radishes
1/2 cup matchstick carrots
1/2 cup lime juice
1/4 cup extra-virgin olive oil
1/4 cup chopped cilantro
1 clove garlic, minced
1 tsp. grated lime peel
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper flakes
Combine all ingredients in a medium bowl and toss gently to mix well.
Serve immediately.
Read more: Caribbean
, Salad
, Black
Green Chile Sauce
2007-08-03 17:43:10
1 1/2 lb fresh mild green New Mexico chiles *
3/4 lb fresh hot green New Mexico chiles **
4 cup swater
1/2 whiteonion med dice
2 tsp dried Mexican oregano or marjoram
6 cloves garlic finely minced
1 1/2 tsp kosher salt
2 Tbsp vegetable oil
3 Tbsp all-purpose flour
Roast, peel, seed, devein, and chop chiles to measure
*2 cups.
**1 cup.
Recipe By: Cafe Pasqual’s Cookbook by Katharine Kagel.Cafe Pasqual’s
is a well known restaurant in Santa Fe
Green
chiles are available fresh, frozen, canned, or dried. If using
fresh chiles for this recipe, which are preferred, make a special
effort to obtain New Mexico green chiles rather than use the milder,
ubiquitous Anaheim variety. If New Mexico green chiles are
unavailable, substitute fresh poblano chiles. Poblano chiles are
shiny, dark green, and have more of a bell pepper shape that the
longer, pointed New Mexico and Anaheim varieties.
Fresh chiles need to be roasted, peeled, stemmed, seeded, and chopped
before using. Frozen chiles
Crab Puffs
2007-08-03 17:41:22
2 oz. pkgs.cream cheese; softened ( 8 oz. each)
1 can crab meat; OR
3 - 4 pieces imitation crab
1/2 onion; finely minced
1 Tbsp. minced garlic; OR
1 tsp. garlic powder
2 tsp. parsley flakes
1 pkg. wonton wrappers; OR egg roll wrappers
oil; for frying
Combine first 5 ingredients in a large mixing bowl; stir or beat until
well-blended. Feel free to lick the beaters; it’s good right now! You
could stop here and use it as a dip. But if you want to make the whole
thing: heat oil to 350-375 degrees. Take a wrapper (if you’re using egg
roll wrappers, cut them into quarters first) and place a small amount of
filling into the center. Fold over into a triangle, and seal the edges
with a little dab of water on a fingertip. You can actually make the whole
batch before frying if you like. When you have enough, drop them into the
oil (5 or 6 at a time). When they float, use a fork to flip them, and then
take them out after another 30 seconds. or so. Drain on paper towels. They
will brow
Sauteed Pineapple With Honey And Pine Nuts
2007-08-03 17:39:16
1 cups cubed pineapple — fresh or canned
1 tablespoons butter
2 tablespoons honey
2 tablespoons pine nuts — toasted
1 teaspoons rum
2 tablespoons mascarpone cheese
Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a
paper towel and pat dry. Put the butter in a medium saute pan over
medium heat. Make brown butter by heating the butter until melted and
just starting to brown around the edges. Add the pineapple and toss
to coat in the butter. Add the honey and toss to coat the pineapple
with the honey. Cook until the pineapple is golden, about 5 to 7
minutes. Turn off the heat and stir in the pine nuts.
In a small bowl mix together the rum and the mascarpone. Place the
pineapple mixture in a serving dish and top it with a dollop of the
cheese mixture. Serve immediately.
Read more: Sauteed
Shrimp Delphine
2007-08-03 17:38:52
2 teaspoons olive oil
1 minced scallion
1 clove minced garlic
1/2 tablespoon basil (or 1 tablespoon fresh, chopped)
2 pounds shrimp - trimmed and rinsed
1/4 teaspoon salt or to taste
1/4 teaspoon flour
Heat oil in a heavy nonstick skillet over medium high heat.
Add scallion, garlic and basil and sauté 30 seconds.
Add shrimp , salt and pepper to taste.
Increase heat to high and sauté 3 minutes or until shrimp are just cooked
throughout.
Read more: Shrimp
, Delphine
Bahamas Fish Soup
2007-08-03 17:37:02
4 cups water
1 tsp. salt
2 small fresh or pickled tabasco peppers, fresh
preferred
1/4 tsp. ground black pepper
1 medium onion, thinly sliced
2 medium potatoes, peeled, halved and cut into 1/4ers
4 slices bacon
1 1/2 lbs. white meat fish, boneless, filet of halibut
1 tsp. butter, optional
1/2 cup sliced carrots, optional
1/2 cup sliced celery, optional
In a large saucepan bring the water to a boil and add the potatoes, onion,
bacon, salt, pepper and minced chilies. If you are using any celery or
carrot, add these at this time too. Gently boil until the potatoes are
just tender to the fork and add the fish. Reduce the heat and simmer until
the fish is just cooked. ( It will be white and opaque. ) Add a small
piece of butter if desired, correct the seasonings and serve at once.
Makes 4 servings.
Read more: Bahamas
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