Osama Bin Hopper
01-24-2010, 02:16 AM
Not my recipe, got it out of the Nov/Dec edition of BC Outdoors - it is amazing. Make sure you have baguettes for dunking in the juice.
2 lbs meat - can be prawns, hali, salmon, ling or whatever. Just make sure it is boneless and cut into chunks about 1.5" x 1.5" My favorite so far was a mix of prawns and hali.
3 ears corn - cut into 2 inch pieces
3tbs olive oil
1 large chopped onion
1 each chopped red and green peppers
1 minced chili pepper
2 cloves garlic
1/4 stalk diced celery
4 large ripe tomatoes
1 cup stock (chicken,fish,veggie - I did one batch with homemade chanterelle stock that was deadly)
1 cup dry white wine
some sprigs fresh mixed herbs - dill, parsley, basil
couple dashes tabasco
salt pepper to taste
Heat oil in pot. Saute onion, peppers, garlic and celery until vegetables are soft. Add tomatoes and cook until juice is released. Add remaining ingredients, except fish, and bring to a boil. Reduce heat, cover and simmer 5 minutes or until corn is almost tender. Add fish. Cover and simmer 5 minutes, or until fish is cooked but not falling apart. Ladle into big flat soup bowls.
Serve with lemon butter for dipping chunks into.
Again, don't forget the baguettes for dipping!!!
Gimee the gaff!!!
2 lbs meat - can be prawns, hali, salmon, ling or whatever. Just make sure it is boneless and cut into chunks about 1.5" x 1.5" My favorite so far was a mix of prawns and hali.
3 ears corn - cut into 2 inch pieces
3tbs olive oil
1 large chopped onion
1 each chopped red and green peppers
1 minced chili pepper
2 cloves garlic
1/4 stalk diced celery
4 large ripe tomatoes
1 cup stock (chicken,fish,veggie - I did one batch with homemade chanterelle stock that was deadly)
1 cup dry white wine
some sprigs fresh mixed herbs - dill, parsley, basil
couple dashes tabasco
salt pepper to taste
Heat oil in pot. Saute onion, peppers, garlic and celery until vegetables are soft. Add tomatoes and cook until juice is released. Add remaining ingredients, except fish, and bring to a boil. Reduce heat, cover and simmer 5 minutes or until corn is almost tender. Add fish. Cover and simmer 5 minutes, or until fish is cooked but not falling apart. Ladle into big flat soup bowls.
Serve with lemon butter for dipping chunks into.
Again, don't forget the baguettes for dipping!!!
Gimee the gaff!!!