Text 20544, 76 rader
Skriven 2007-09-22 12:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: fishy things back at
================================
-=> Quoting Hap Newsom to Michael Loo <=-

 -> Turbot and similar white fishes do well poached in milk.
 -> And a good chowdah has those flavors going as well.

 HN> I never really stopped to think that chowda's might be considered
 HN> poaching...and I do like chowdah! 

Hmmm, I dislike milk poaching but do like chowder. That's odd. And
hard to explain. Perhaps it's because I think of childhood dishes
when I think of poached fish. In the 50's frozen seafood found in
stores far from the ocean was less than prime and my mother used
very little in the way of seasonings other than salt and pepper at
the table. Whereas as my chowders today use ultra fresh local fish
and are heavily seasoned either onion, celery, herbs and spices,
especially various chile products. And bacon!

This has clams and tomatoes together so it is not chowder!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Walleye Cioppino on a Bed of Wild Rice
 Categories: Rice, Fish, Trout, Italian, Stews
      Yield: 6 Servings

  1 1/2 lb Walleye fillets or
           lake trout or whitefish
      2 tb Olive oil
      2 tb Butter
    1/2 c  Sliced fresh onion
      2    Cloves garlic; minced
     28 oz cn Italian plum tomatoes
      1 c  Dry white wine
      1 c  Water
      2 tb Parsley
    1/2 ts Salt
    1/2 ts Basil
    1/2 ts Oregano
      1 lb Shrimp; cleaned deveined
           -uncooked
     12    Clams or
      8 oz cn Minced clams
      5 c  Cooked wild rice
      2 tb Butter

  Cut fish into 1-inch chunks, set aside.  Heat oil and butter in
  Dutch oven, add onion and garlic and cook 2 min. on high. Add
  tomatoes, wine, water, parsley, salt, basil, oregano, simmer 30
  min. Add walleye and simmer 10 min. Add shrimp and clams and
  simmer 5 min.

  Serve over a bed of hot cooked wild rice.  Set it up in individual
  wide flat soup bowls, putting wild rice in the bottom, and
  ladling the cioppino mixture over, then top with a piece of
  butter.

  From the kitchen of: Beatrice Ojakangas

  Wild Rice Recipes by Beatrice Ojakangas and Susan Poupore and the
  Minnesota Paddy Wild Rice Research and Promotion Council

  www.barronspecialties.com

  From: Barb At Pk

MMMMM


Cheers

YK Jim


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