Subj : BH&G 2788
To   : All
From : Dave Drum
Date : Sat May 22 2021 11:43:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Puerto Rican Fish Stew
 Categories: Seafood, Vegetables, Herbs, Chilies
      Yield: 4 Servings
 
      2 tb Extra-virgin olive oil
      1 md Onion, chopped
      4 cl Garlic; minced
      1 lb Flaky white fish; in 1 1/2"
           - pieces *
     14 oz Can diced tomatoes
      1    Anaheim or poblano chile;
           - chopped
    1/4 c  Packed chopped fresh
           - cilantro
      2 tb Sliced pimento-stuffed green
           - olives
      1 tb Capers, rinsed
      1 ts Dried oregano
    1/2 ts Salt
    1/2 c  Water; as needed
      1    Avocado; chopped (opt)
 
  Heat oil in a large high-sided skillet or Dutch oven over
  medium heat. Add onion and cook, stirring occasionally,
  until softened, about 2 minutes. Add garlic and cook,
  stirring, for 1 minute.
  
  Add fish, tomatoes and their juices, chile pepper,
  cilantro, olives, capers, oregano and salt; stir to
  combine. Add up to 1/2 cup water if the mixture seems dry.
  Cover and simmer for 20 minutes. Remove from the heat.
  Serve warm or at room temperature, garnished with avocado
  (if using).
  
  * TIP: Opt for firmer hook-and-line-caught haddock or
  U.S.-farmed tilapia. Pacific cod also works, but will be
  more flaky.
  
  EatingWell.com | June 2015
  
  MM Format by Dave Drum - 15 June 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The three most powerful seasonings are hunger, variety, and gratitude.

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