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July 22, 2019, 16:52:15 pm

Fish stew for Terry

Started by Ron, March 21, 2010, 09:24:50 am

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Ron

Slowly cook some frozen cod (or pollack) in 300 ml of milk with a cube of fish stock until it is almost done. 100 gram fish per person should do fine.
Take the fish out, cut in small cubes.
In the mean time, cut up potatoes in half inch cubes and cook for 5-8 minutes, until they are almost done. Keep them ready for further use.
Use the milk with the fish stock tablet to make some ragout by melting 25 gr of butter and mix it with the same amount of flour. Keep stirring permanently to keep it smooth. Slowly add the milk and make a smooth, slightly thick sauce (ragout). You could add some white wine for taste.
Chop up two strings of celery and a tomato into small cubes. Add the celery and tomato to the ragout and cook for a few more minutes. Add the fish cubes and a few frozen, precooked mussels. Finish with pepper and salt.
Pour the ragout in a oiled oven dish, cover the top with the potato cubes and put some cheese and breadcrumbs over the potatoes.
Put it in a oven of 180 degrees C for 25 minutes, until you have a nice brown covering from the potatoes and cheese.
Serve with a nice green salad and a glass (or 3) of Sauvignon Blanc from the Touraine/Loire region.
Dat geluk verdwijnt voor geld


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Crewe

TerrBerr

Mmmmm... that sounds tasty! :) Thanks!
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