A Recipe!
Time to cook with Jessie. This is the end result of "I need to do something with this muddy-tasting trout." I decided to make soup, thought about how to hide the muddy flavour, and after looking at recipes and finding nothing particularly helpful just decided that "I know how to make soup, dammit" and came up with this, based on what I happened to have in the kitchen.
It's nothing special, I guess. It's also still being perfected (I am making it today, with better fish, and also some scallops and prawns), but this is the gist of it.
Suicide Seafood Soup
All measurements are approximate, due to my technique of dumping randomly and going "okay, that looks like enough."
Chop the following into boiling water or chicken stock:
5-6 potatoes
2-3 carrots
1 small onion
Add:
1 can stewed Mexican tomatoes
2-4 cloves of garlic
1 dollop of curry paste
2 or 3 spoons of Chinese crushed chili paste
Simmer until potatoes are cooked. Mash potatoes in the pot, but just enough to thicken the broth; leave some chunks. Add desired fish, simmer until cooked.
Enjoy, but be careful.
It's delicious, but fatally hot for the unprepared. Sinus-clearing. It's the chili paste that does it. My father told me, when he described this chili paste he had been buying, that you don't need very much, as it's very potent.
It is potent. I use quite a bit anyway.
Oddly, the heat seems to mellow after a day or two in the fridge.
I am ridiculously proud of myself, considering I used no base recipe and just basically threw crap into a pot and hoped for the best. I guess it's a bit like a thin Manhattan clam chowder, with bonus spicy surprise.
I'm considering experimenting with the addition of salsa.
I fully expect no one to use this recipe at all. I'm entertaining myself.
It's nothing special, I guess. It's also still being perfected (I am making it today, with better fish, and also some scallops and prawns), but this is the gist of it.
Suicide Seafood Soup
All measurements are approximate, due to my technique of dumping randomly and going "okay, that looks like enough."
Chop the following into boiling water or chicken stock:
5-6 potatoes
2-3 carrots
1 small onion
Add:
1 can stewed Mexican tomatoes
2-4 cloves of garlic
1 dollop of curry paste
2 or 3 spoons of Chinese crushed chili paste
Simmer until potatoes are cooked. Mash potatoes in the pot, but just enough to thicken the broth; leave some chunks. Add desired fish, simmer until cooked.
Enjoy, but be careful.
It's delicious, but fatally hot for the unprepared. Sinus-clearing. It's the chili paste that does it. My father told me, when he described this chili paste he had been buying, that you don't need very much, as it's very potent.
It is potent. I use quite a bit anyway.
Oddly, the heat seems to mellow after a day or two in the fridge.
I am ridiculously proud of myself, considering I used no base recipe and just basically threw crap into a pot and hoped for the best. I guess it's a bit like a thin Manhattan clam chowder, with bonus spicy surprise.
I'm considering experimenting with the addition of salsa.
I fully expect no one to use this recipe at all. I'm entertaining myself.