Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
3 \N | Shallots, diced |
1 \N | Banana pepper; seeded and diced |
1 \N | Carrot; diced |
2 \N | Red potatoes; cubed |
1 \N | Tomato; skinned and cubed |
1 pinch | Saffron |
1 pinch | Nutmeg |
1 pinch | Cloves; ground |
1 pinch | Dill |
1 pounds | Monkfish; in 1-in cubes |
\N \N | Water ; or fish stock, clam juice, bouillon, wine, or other flavorful fluids |
1 \N | Orange; sliced very thin |
Heat oil and saute shallots and pepper until they soften. Add vegetables and spices. Heat to simmer and cook 5 minutes. Add fish and simmer another 15 minutes. Serve garnished with 1 or 2 thin slices of orange.
Calories:206; Protein:15.18g; iron: 1.45g; sodium:32mg; Cholesterol:21mg; Fat:5.3g
~---from NJ Dept of Agriculture Submitted By NICK LA ROCCA On 12-30-94