In this food tutorial learn a simple recipe for making fish and vegetable stew part 1/2.
Tags:Fish and Vegetable Stew Recipe Part 1/2,chefrobertkhoury,cooking tips,fish and vegetable stew,fish and vegetable stew recipe,How to Cook,how to make fish and vegetable stew,how to make stew,stew recipe
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Make a little fish and vegetable stew, I love fish I love vegetables so we’re going to combine them today. You’re viewing all of the ingredients, fish stock, tomatoes, white wine, beets, garlic, carrots, celery a white fleshy fish, onion and the amounts I’ll give you later. I will now cut everything up and then we’ll see that and then we’ll begin.
I added 2 more item cornstarch, to slightly thicken the soup and find it if it’s not so watery it just lies on your tongue a little longer and it’s tastier and the pieces of zucchini I found. I diced up all the vegetable the smallest diced vegetable are the carrots coz they take longer to cook the olive oil is in there I’m going to start sautéing that the fish is cut up as you see the garlic I like to slice it very thin but not minced it up. I like to get a piece of garlic in my mouth when I’m having that. Whatever dish it is and I’m saving the zucchini and the fish at the end, fish takes a few minutes to cook and so the zucchini.
The saffron is kind of hard for me to measure so I go like this see all those threads. What I’m going to do is take a dry knife and chop that up a little and then throw it on top of the vegetables now that is sautéing. On high heat everything is in there except the fish of course the it is not in there fish stock and the cornstarch which is going to be a little paste and the zucchini white wine and I could say fish correct. Those are the only things that are aren’t in there.
Just to give you a little tip, when using saffron and onions like say you’re making rice with saffron and onions the best way to do it is mince up the onions with the saffron. And you see how the onions turn color and this way you get the saffron paste up in very small pieces along with the onions and it’s a, it just helps the flavor get go a long way.
I’m going to add the saffron and these are very rare threads of saffron this is very expensive. Keep boiled and its cost about 12 dollars. It’s been while since it has been in here, actually what we’re making here is a poor mans bouillabaisse, some of the important items are missing and some of the important items are in here. I have also added to this the sea salt which I prefer all the regular. The other salts and the black pepper just this and itself is a meal you could actually take this vegetables and now add rice and have a nice pot of rice peeling, well saffron rice now would be called with these vegetables.
Now this is over high heat and this is going to take 3 to 4 minutes. This is not going to burn there’s so much moisture first off the tomatoes the onions the leaks, celery they all give off water they’re not dry they’re not like the carrots so this is sweating up just fine.
I’m not getting the full aroma from the saffron so I’m just going to add few more threads right into the into this mix coz I want to see the yellow color come out of the vegetables and I also want to smell the aroma of the saffron. So you could say that this, this dish is six dollars worth of saffron now that, I can smell it already so the amount that I showed you in the beginning of the saffron just double it.
You know you could just about eat anything, you want potatoes in here take a few red potatoes Idaho or whatever kind of potato you like and slice it paper thin and just throw them in with the vegetables. Now I’m adding the white wine, dry white wine.
I’m not using any bay leaf because I have enough bay leaves in the fish stock which is one of my recipes which we’re using here now let this cook for a minute or two with the white wine this is kind of a quick dish too once you get all the vegetables diced up.