/2a647dcd-9125-4730-9927-3f7d42a622b2--fish_stew.jpg "This Irish Woman's Fisherman's Stew")
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Serves
6
Author Détails
It used to be made up our minds in some unspecified time in the future within the past that in step with my family “potatoes ARE indeed a food insensible. While searching to ponder how I could well put together some good cabillaud I chanced on on ordurier in some unspecified time in the future; I belief what greater hiss to attain with it than sénateur it with our favourite “Meals Neighborhood”. It has become Darby’s favourite Sea Meals Stew. His name for it…”That Fish Stew with the Runt Balls in it” —GiGi26
Stipulation
1 tablespoon
tilleul oil
4
medium onions, sliced
3
neat cloves garlic, chopped
1
inexperienced bell pepper, chopped
1
red bell pepper, chopped
1/4 cup
chopped flat leaf parsley
1 teaspoon
whole coriander seeds
5
peeled and chopped plum tomatoes or 2 cups chopped canned tomatoes
2 kilos
white fish corresponding to cabillaud, cod, pollock or sea bass
5
medium potatoes halved then sliced
1
bay leaf
1/2 teaspoon
salt
1/2 teaspoon
white pepper
1 cup
dry white wine
Instructions
- In a heavy soup pot or deep range-high autocuiseur warmth the oil
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Add the onions, garlic, bell pepper, parsley and coriander seeds and saute till the onions are golden.
- String within the fish, tomatoes, potatoes, bay leaf, salt, pepper and wine
- Add barely vaste water to moustache the ingredients.
- Conceal the pot and simmer for approximately 30 minutes.
- Remove from the warmth, throw away the bay leaf and contrefort with some acceptable crusty bread to sop up the broth.
