Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Peppery Steak over Rice Recipe
| Meats
Type: Peppery Steak over Rice Free Cooking Recipe - Meats Good stuff! Ingredients / Directions 1 pound round steak1 teaspoon dried oregano1 teaspoon chili powder1 teaspoon salt1/2 teaspoon freshly ground black pepper2 tablespoons olive oil2 large onionssliced about 1/4 inch thick1 gre
[ read more ]
Shredded Beef Recipe
| Meats
Type: Shredded Beef Free Cooking Recipe - Meats Try this one! Ingredients / Directions 1 (4 pound) beef sirloin tip roast2 tablespoons cracked pepper3 tablespoons vegetable oil2 2/3 cup(s)s cranberry cocktailCranberry Gravy Score meat lightly in a crisscross pattern. Rub all sidesbut
[ read more ]
SPICY BANANA MUFFINS Recipe
| Modified Diet
Type: SPICY BANANA MUFFINS Free Cooking Recipe - Modified Diet You got to try this! Ingredients / Directions 1 cup(s) brown rice flour1/3 cup(s) soya flour2 teaspoon baking powder1/2 teaspoon mixed spice1/2 teaspoon ground cinnamon1 cup(s) unprocessed rice bran1/3 cup(s) brown sugar1
[ read more ]
Savory Applesauce Biscuits Recipe
| Bread
Type: Savory Applesauce Biscuits Free Cooking Recipe - Bread Check out the travel channel! Ingredients / Directions 2 cup(s)s sifted all-purpose flour3 teaspoons baking powder1/4 teaspoon baking soda1 teaspoon salt3 tablespoons cold butter or margarine1 eggbeaten1/2 cup(s) applesauce1
[ read more ]
Cooking receipe to make aegean fish soup under category General Recipes. You may find some video clips related to this receipe below.
snug fittingfull fatcorianderaegean fish soup
psarosoupa
mediterranean
1.75kg mixed fish (below) prepared whole rinsed and drained
2 tbspns olive oil
8 small potatoes peeled whole
6 small onions peeled whole
2 carrots peeled and quartered
2 small stalks celery including some leaves chopped
225g courgettes quartered into 50mm lengths
2 lemons
salt and freshly ground black pepper
Place the olive oil in a very large saucepan with 1.4L of water bring to the boil and boil rapidly for 45 minutes in order to emulsify the liquid.
Sprinkle in some seasoning and add the fish.
Bring back to the boil and skim until clear.
Cover and cook for about 10 minutes.
Then add all the vegetables.
They should be half immersed in the broth so add a little hot water if necessary but beware of too much liquid as it will result in a tasteless soup.
Cook for 20 to 30 minutes for large fish or less for smaller ones making sure the fish does not disintegrate.
It midst hold together so that it can be taken out whole without breaking if possible.
If the fish are small and cook quicker they should be taken out earlier and kept warm.
Add in the juice of 1 lemon at the end.
Carefully take the fish out of the liquid transfer it to a warmed platter and surround it with the vegetables.
Serve the soup separately and ask people to help themselves to a piece of fish and a selection of vegetables; or if they prefer they can have the soup first and fish and vegetables afterwards.
Offer some olive oil and lemon wedges for the fish.
In my opinion the best soup is made with scorpion fish (French rascasse rouge) and the main ingredient of the Provencal bouillabaisse as its bones have a glutinous quality indispensable to a soup. Its huge head also adds a lot to the broth. A good alternative to this is red gurnard which has a sweet taste. Dogfish is good and of course grey mullet or a combination of different fish.
Allow such fish to cook a little longer in order to get tho full benefit of the tastes in the broth. This is particularly true with scorpionfish which needs at least half an hours steady boiling or even more for larger specimens If in doubt make a broth first by boiling extra heads and bones of non oily fish.
Serves 6
[tubepress mode=’tag’, tagValue=’aegean fish soup’]
