Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 2½ cup | Sliced white onions |
| 2 tablespoons | Slivered garlic |
| 2 mediums | Poblano or Anaheim chiles - (abt 5 oz); stemmed, seeded, |
| \N \N | ; and sliced |
| ¾ cup | Diced celery |
| ½ teaspoon | Fennel seeds |
| 1 cup | Dry white wine |
| 7 cups | Rich fish; chicken or vegetable stock |
| 1½ cup | Halved lengthwise young okra |
| 8 ounces | Center-cut salt cod; prepared |
| 1 cup | Seeded; diced tomatoes, drained if canned |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Tabasco sauce; optional |
| 1½ cup | Fresh or frozen corn kernels |
| ⅓ cup | Chopped cilantro |
| 2 teaspoons | Drained capers |
| \N \N | === TO PREPARE SALT COD === |
| 2 cups | Water |
| 1 cup | Dry white wine |
| 3 \N | Whole cloves |
| 1 \N | Bay leaf |
To Prepare Salt Cod: Soak 8 ounces center-cut salt cod in the refrigerator for 2 to 3 days, changing the water at least 2 times each day to reduce saltiness. Drain and add cod to a small saucepan along with 2 cups water, wine, cloves and bay leaf. Bring to a simmer and cook for 10 to 12 minutes or until cod flakes easily with a fork. Drain and discard cloves and bay leaf.
In a stock pot add oil and saute the onions, garlic, poblanos and celery over moderate heat until crisp-tender. Add the fennel seed, wine and stock and bring to a simmer for 6 to 8 minutes. Add the okra, cod and tomatoes and simmer for 3 minutes. Correct seasoning with salt, pepper, and drops of Tabasco, if desired. Remove from heat and stir in corn, cilantro, optional capers and serve immediately in a warm bowl. This recipe yields ?? servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9626 broadcast 09-11-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-24-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.