Dear Lainey,
Here is my recipe.
Heat olive oil to cover the bottom of a medium pot
When it's just hot, add chopped onion, garlic and parsley [plenty of Italian flat-leaf parsley] and cook gently until the partially everything is soft
Add any kind of potatoes, chopped into bite-sized pieces
Add clear vegetable broth, a little white wine and canned crushed tomatoes
Add crushed fennel, some crushed red pepper, and a bay leaf
Let everything cook until the potatoes are done then add bite-sized pieces of any kind of fresh/thawed white fish
When the fish is done (flaky), everything is ready to serve
Top with grated hard cheese and season with pepper.
The approach to ingredient portions is sheer portion intuition and taste. Start with the amount of fish you think you'll be serving, cut it up in pieces and imagine the dish being more of a fish stew than soup. Plan on putting in about a third as much potato as fish and half as much tomato as potato. Start each herb and spice with a little, taste it and decide whether you'd like to have more in it, making sure you stir the whole stew well after you introduce each new ingredient. Plan on learning from each time you do it and expect each time to be a little better and different.
[editorial note: If you've never cooked with fresh parsley, you will have a new respect for the power of the herb after cooking this recipe] visit Jack at www.jackzen.com
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