Yield: 4 servings
|3||Italian Roma tomatoes|
|5||Garlic cloves; peeled|
|1 tablespoon||Olive oil|
|½ teaspoon||Freshly-ground black pepper|
|½ cup||Dry white wine|
|1 quart||Fish Stock; see * Note|
|3 smalls||Boiling potatoes|
|1||Morita chile; stemmed, seeded,|
|; and julienned|
|1½ pounds||Assorted fish fillets; cut into 2" chunks|
|(such as; flounder, sea bass, snapper)|
|=== GARNISH ===|
|½ cup||Chopped cilantro leaves|
* Note: See the "Fish Stock" recipe which is included in this collection.
Preheat the broiler. Place the tomatoes and garlic on a baking tray and broil until the tomatoes are charred all over and garlic is golden. (Tuck the garlic under the tomatoes as necessary to prevent burning.) Transfer to a blender and puree. Heat the olive oil in a heavy soup pot over moderate heat. Cook the onions with the salt and pepper until translucent. Pour in the wine, turn the heat up to high and reduce by half. Pour in the Fish Stock and bring back to a boil. Meanwhile peel and lengthwise halve the potatoes and carrots then slice them into ⅛-inch thick slices. Add the potatoes, carrots, garlic-tomato puree and morita chile and cook 3 to 5 minutes. Add the fish. Cook 2 to 3 minutes, until the fish is just done.
Sprinkle in the cilantro and serve immediately with lime wedges. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6155 broadcast 09-10-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.