Quoting Michael Loo to Jim Weller <=-
Title: Romanian Baked White Fish
2 TB mushroom soup mix
I wonder how many
Romanians have mushroom soup mix in the kitchen.
I'm guessing here but I think pretty much most of them these days.
Maybe not in the bad old communist days but today it's an EU country
with a growing economy (#49 globally.) And Knorr seems to be pretty
universal around Europe.
A fish dish from another country:
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Criollo Sudado De Pescado (Peruvian Steamed Fish)
Categories: Latin amer, Fish
Servings: 4
1 lb True cod fillet, cut into
4 Pieces
2 c Fish stock, prepared ahead
1/2 Red onion, peeled and cut
Into feathers
1/2 Red bell pepper, julienned
1 Roma tomato, cut into
8 Wedges
4 TB Cooking oil
2 Garlic cloves, minced
2 ts Aji amarillo paste
Salt, pepper, cumin, and
Oregano to taste
8 Ginger rounds, peeled
1/2 c Sweet peas
1/4 c Dry white wine
Juice of 2 limes
Cooked sweet potatoes,
Peeled and cut into
8 Rounds
Cilantro and green onions
For garnish
Saute the red onions and red peppers in a pan with cooking oil over
medium to high heat, add the garlic, aji amarillo paste, and mix
well Add the tomatoes, and season with salt, pepper, cumin, and
oregano, continue to mix Add the fish stock, half the lime juice,
ginger rounds, and bring to a boil Place the fish fillets in the
pan, add the white wine, reduce to a simmer and cover for about 10
minutes Add the sweet peas a few minutes before the fish is done
Remove from heat, keep covered, and let sit for a few minutes
Uncover, drizzle the rest of the lime juice over the fish, and
garnish with sweet potato rounds, cilantro, and green onions Serve
family-style with a side of steamed white rice, a seasonal green
salad, and white wine
NOTES: I used a 12" Paella pan and covered it with a half baking
sheet. For the fish stock, I used Better Than Bouillon fish base
paste at half strength, that is 1 teaspoon of paste for 2 cups of
water. Saute the red onions, red pepper, and tomatoes for a short
time only, they should remain fairly crisp before adding the fish
stock. Seasoning is to taste, but your can add 2-3 pinches of each
spice, or about 1/4 teaspoon. Add only 1 cup of the fish stock to
the pan at first, there should be enough stock to create steam but
the fish should not be covered by the stock. After placing the fish
in the pan, ladle some of the onions, red peppers, and stock over
the fish. While the fish is cooking, check the level of the stock
and add more if needed. To test for doneness, carefully uncover the
pan, and use a spoon to break off a piece of the fish, it should
break off easily with little effort. The green onions can be
julienned or chopped for garnish.
Posted by Nico Vera
From: Piscotrail.Com
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Cheers
Jim
... I oftenly use words irregardless of their correctivity.
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