cod stew
- Categories
- Seafood
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Codfish |
| ½ | Lemon |
| ½ tablespoon | Butter |
| 1 | Potato |
| 1 | Tomato |
| ½ | Zucchini |
| ½ | Ear corn |
| 3 | Green peppers |
| 2 | Red peppers |
| ½ | Onion |
| 1 teaspoon | Minced garlic |
| 1 teaspoon | Parsley flakes |
| 1 tablespoon | Butter |
| 2 tablespoons | White wine |
| 1 teaspoon | Salt |
| ⅓ teaspoon | Pepper |
(1) Clean and fillet cod. Cut into pieces 2 inches square. Sprinkle with lemon juice and let stand for 10-15 minutes. (2) Peel potato. Wash tomato, zucchini add corn, and cut into large pieces. (3) Remove seeds from green peppers and shred. Cut onion into ¼-inch rings. (4) Melt 1 tablespoon butter in pan and saut‚ shredded green peppers, onion rings, minced garlic and parsley flakes. (5) Pat cod pieces dry with paper towel. Melt ½ tablespoon butter in pan and saut‚ fish about 5 minutes over low heat until fish is no longer transparent. (6) Add corn, tomato, potato, zucchini and white wine to (4), add enough water to cover vegetables, and cook for about 15 minutes. (7) Add saut‚ed fish to (6) and cook 25 minutes until fish and vegetables are well-done, seasoning with salt and pepper.
: by Min Ja Shin
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .
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