Subj : Soups & Stews - 01
To   : All
From : Dave Drum
Date : Wed Nov 23 2022 15:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cod & Pearl Onion Stew
 Categories: Seafood, Vegetables, Herbs, Potatoes, Dairy
      Yield: 7 servings
 
    1/3 c  Kosher salt
    1/4 c  Sugar
      5    Allspice berries
      5    Black peppercorns
      2    Bay leaves
      2 lb Cod trimmings
      3 c  Fish stock
      4 oz Unsalted butter
      1 c  Chopped fennel
      2 ts Pimenton
     10 oz Pearl onions
        pn Chile flakes
      1 lb Small red potatoes;
           - quartered
      2 c  Half & Half
 
  In a medium pot, bring 1 cup of water to a boil. Add the
  salt, sugar, allspice berries, peppercorns, and 1 bay
  leaf; stir to dissolve the salt and sugar. Remove from
  the heat and add 3 cups of cold water. Refrigerate until
  cold.
  
  Lay the cod trimmimgs in a large roasting pan. Pour the
  chilled brine over the fish, completely submerging it in
  the brine. Cover and refrigerate for 2 hours. Remove,
  then discard the brine.
  
  In a medium pot, add the cod and fish stock, completely
  submerging the fish. Set over low heat, and as soon as
  the stock begins to simmer, remove from the heat. Cover
  and let rest until the fish is cooked through, about 5
  minutes. Use a slotted spoon to gently transfer the
  cooked cod to a plate. Carefully remove any skin and
  bones and discard.
  
  Set a fine strainer over a large measuring cup and
  strain the stock; reserve.
  
  In a medium pot over medium heat, melt the butter. Add
  the fennel and pimentón, and cook, stirring
  occasionally, until the fennel is slightly softened, 5-7
  minutes. Add the onions, remaining bay leaf, and chile
  flakes, and cook 1 minute more. Add the reserved stock,
  bring to a simmer, and cook until the onions and fennel
  are tender, 12-15 minutes. Add the potatoes, and
  continue cooking until they are tender, 10-12 minutes.
  Add the half-and-half, and bring the mixture back up to
  a gentle simmer. Remove from the heat, and season to
  taste with kosher salt. Using your hands, flake the fish
  into large pieces and return them to the pot to reheat.
  
  Serve immediately, or refrigerate up to 24 hours before
  reheating and serving.
  
  Yield: serves 6-8
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Stop making new flavours of Coca-Cola & just put the cocaine back in!
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.