Cook Talk

Fish stew
Ghy
01/18/15 		Need to increase fish stew recipe servings from 2 to 12.
Recipe for 2 calls for:
1 tbls oil
1 clove garlic
1 sweet onion
1 1/2 tbls shallots
1celery stalk
2white potatoes
4oz stock
2tbls white wine
1/8 tsp saffron
2 lemon zest strips 1/4 by 3 inches
1 tsp herbed de Provence
3/4 lb assorted fish
Ghy
01/18/15 		Need to increase servings for fish stew from 2 to 12.
Recipe for 2 calls for:
1 tbl oil
1 clove garlic
1 onion
1 1/2 tbls shallots
1celery stalk
2 white potatoes
4 oz fish stock
2 tbls white wine
1 1/8 tsp saffron
2 lemon zest strips 1/4 by 3 inches
1 tsp herbed de Provence
3/4 lbs asst fish
Bouquet garni
ellen
01/18/15 		This tends toward a cioppino or bouillabaisse, but sounds more like the Portuguese variant, caldiera.

For 12

2-3 tbls oil
4 cloves garlic
4 cups pearl onions, peeled and blanched, OR 1 pound sweet onions and 1/3 cup shallots
6 celery stalks with leafs
6 large potatoes, about 3 pounds
4-6 cups rich fish stock (how juicy do you want it?
2 cups white wine
1/2 tsp saffron
6 lemon zest strips 1/4 by 3 inches
1 tablespoon herbes de Provence
consider a couple of bay leafs
3 1/2 pounds fish, half fat, half lean, no salmon lb assorted fish
Consider:
1-2 tablespoons tomato paste
pinches of ground ginger, nutmeg, allspice and cayenne
handful flat-leafed parsley, chopped
mussels, 2 per person

Enjoy

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