Food Friday!
So not been doing much since I got back from moving the in-laws. The lovely nephews donated another new cold to the immune systems so I have been sick all week. :P So have not done any writing at all and really not done much of anything but trying to cough a lung out. However on the job front I have taken employment at the CareChoice Montenotte as a part time chef. It is only for a month but we will see what happens. They work daylight hours so no late nights which is a plus.
But here is the recipe for
Mild Fish Stew with Potatoes
1 ½ pounds Cod or catfish, fillets at least 1 inch thick if possible
2 medium russet potatoes (about 12 ounces)
2 tablespoons canola oil
½ medium yellow onion cut into ¼ inch dice (scant 1 cup)
¼ teaspoon ground turmeric
2 small green Serrano chilies, cut lengthwise in quarters
3 large cloves of garlic, thinly sliced
1 teaspoon finally chopped fresh ginger (about 1 inch piece)
1-cup water
¾ teaspoon salt, divided
One 15-ounce can coconut milk (500ml)
1-teaspoon apple cider vinegar or rice vinegar
Cut the fish into 2-inch pieces. Peel and then quarter the potatoes lengthwise, then cut them crosswise into 2-inch pieces.
Heat oil in a large pan over medium heat, and sauté the onion until golden.
Add turmeric and stir.
Then add potatoes, chilies, garlic, and ginger, and stir until the potatoes are well coated with the oil, 2 to 3 minutes.
Add the water and ½ teaspoon of the salt, and bring to a boil.
Reduce heat to a simmer, cover, and cook till the potatoes are tender, about 10 minutes.
Add the coconut milk, fish pieces, and the remaining ¼ teaspoon salt and bring the stew back to a simmer. Cook until the fish is opaque and slightly springy to the touch, about 5 minutes.
Stir in the vinegar, let sit for 5 minutes, and serve.
Found in Five Spices Fifty Dishes by Ruta Kahate and Susie Cushner.
Great dish and I will make it again.
But here is the recipe for
Mild Fish Stew with Potatoes
1 ½ pounds Cod or catfish, fillets at least 1 inch thick if possible
2 medium russet potatoes (about 12 ounces)
2 tablespoons canola oil
½ medium yellow onion cut into ¼ inch dice (scant 1 cup)
¼ teaspoon ground turmeric
2 small green Serrano chilies, cut lengthwise in quarters
3 large cloves of garlic, thinly sliced
1 teaspoon finally chopped fresh ginger (about 1 inch piece)
1-cup water
¾ teaspoon salt, divided
One 15-ounce can coconut milk (500ml)
1-teaspoon apple cider vinegar or rice vinegar
Cut the fish into 2-inch pieces. Peel and then quarter the potatoes lengthwise, then cut them crosswise into 2-inch pieces.
Heat oil in a large pan over medium heat, and sauté the onion until golden.
Add turmeric and stir.
Then add potatoes, chilies, garlic, and ginger, and stir until the potatoes are well coated with the oil, 2 to 3 minutes.
Add the water and ½ teaspoon of the salt, and bring to a boil.
Reduce heat to a simmer, cover, and cook till the potatoes are tender, about 10 minutes.
Add the coconut milk, fish pieces, and the remaining ¼ teaspoon salt and bring the stew back to a simmer. Cook until the fish is opaque and slightly springy to the touch, about 5 minutes.
Stir in the vinegar, let sit for 5 minutes, and serve.
Found in Five Spices Fifty Dishes by Ruta Kahate and Susie Cushner.
Great dish and I will make it again.