Mediterranean-style Stewed Fish with Chorizo

Ingredients

2 tsp olive oil
1/2 cup diced dry-cured chorizo sausage
1 onion, diced
1/4 tsp hot pepper flakes
2 tbsp tomato paste
4 cloves garlic, thinly sliced
1 can (796 mL) no-salt-added diced tomatoes
1 can (540 mL) no-salt-added white kidney beans, drained and rinsed
1/2 tsp salt
340 g skinless tilapia fillets or other white-fleshed fish, cut in 1-inch chunks
1/2 cup chopped fresh cilantro
2 tsp red wine vinegar

Method

  1. In large nonstick skillet, heat oil over medium heat. Cook chorizo, stirring often until lightly browned, about 3 minutes.
  2. Add onion and hot pepper flakes. Cook, stirring occasionally, until onion is softened, about 5 minutes.
  3. Stir in tomato paste and garlic. Cook, stirring, until fragrant, about 1 minute.
  4. Add tomatoes; bring to a boil. Reduce heat and simmer, stirring occasionally, until beginning to thicken, about 8 minutes.
  5. Add beans and salt. Cook, stirring occasionally, until heated through and stew is slightly thickened, about 5 minutes.
  6. Stir in fish. Simmer until fish flakes easily when tested, about 2 minutes.
  7. Remove from heat. Gently stir in cilantro and vinegar before serving.

Makes 4 servings.

Source: Mediterranean Flavours

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French-style Stewed Veal with Mushroom in White Sauce

Ingredients

3 lb boneless veal shoulder, cut into 2-inch pieces
6-1/2 cups veal or chicken stock
1 large onion, studded with 2 cloves
4 carrots, sliced
2 leeks, sliced
1 garlic clove, halved
bouquet garni
1 tbsp black peppercorns
2-1/2 oz butter
1/2 lb button mushroom, quartered if large
l/2 lb baby onions
1 tbsp caster sugar
1/4 cup plain flour
1/12cup creme fraiche or double cream
pinch of freshly grated nutmeg
2-4 tbsp chopped fresh dill or parsley
salt and white pepper

Method

  1. Put the veal in a large flameproof casserole and cover with the stock. Bring to a boil over medium heat, skimming off any foam that rises to the surface.
  2. Add the studded onion, one of the sliced carrots, the leeks, garlic, bouquet garni and peppercorns, then cover and simmer over medium-low heat for about 1 hour until the veal is just tender.
  3. Meanwhile, in a frying pan, melt 2 oz of the butter over medium-high heat, add the mushrooms and saute until lightly golden. Transfer to a large bowl using a slotted spoon.
  4. Add another 2 oz butter to the pan and add the baby onions. Sprinkle with the sugar and add about 6 tbsp of the veal cooking liquid, then cover and simmer for 10-12 minutes until the onions are tender and the liquid has evaporated.
  5. Transfer the onions to the bowl with the mushrooms.
  6. When the veal is tender, transfer it to the same bowl using a slotted spoon. Strain the cooking liquid and discard the cooked vegetables and bouquet garni, then wash the casserole and return it to the heat.
  7. Melt the remaining butter, add the flour and cook for 1-2 minutes over a medium heat, but do not allow the mixture to brown. Slowly whisk in the reserved cooking liquid and bring to the boil, then simmer the sauce for 15-20 minutes until smooth and slightly thickened.
  8. Add the remaining carrots and cook for a further 10 minutes until tender.
  9. Whisk the cream into the sauce and simmer until the sauce is slightly thickened.
  10. Return the reserved meat, mushrooms and onions to the sauce and simmer for 10-15 minutes until the veal is very tender, skimming and stirring occasionally.
  11. Season with salt and white pepper and a little nutmeg, then stir in the chopped dill or parsley and serve.

Makes 6 servings.

Source: French Delicious Classic Cuisine

Traditional French-style Burgundy Beef Stew

Ingredients

3-1/2 lb lean stewing beef (chuck or shin)
6 oz lean salt pork or thick cut rindless streaky bacon
3 tbsp butter
12 oz baby onions
12 oz small button mushrooms
1 onion, finely chopped
1 carrot, finely chopped
2 or 3 garlic cloves, finely chopped
3 tbsp plain flour
3 cups red wine, preferably Burgundy
1-1/2 tbsp tomato puree
bouquet garni
2-1/2 to 3 cups beef stock
1 tbsp chopped fresh parsley
salt and freshly ground black pepper

Method

  1. Cut the beef into 2-inch pieces and dice the salt pork or cut the bacon crossways into thin strips.
  2. In a large heavy flameproof casserole, cook the pork or bacon over a medium heat until golden brown, then remove with a slotted spoon and drain. Pour off all but 2 tbsp of the fat.
  3. Increase the heat to medium-high. Add enough meat to the pan to fit easily in one layer (do not crowd the pan or the meat will not brown) and cook, turning to colour all sides, until well browned.
  4. Transfer the beef to a plate and continue browning the meat in batches.
  5. In a heavy frying pan, melt one-third of the butter over a medium heat, add the baby onions and cook, stirring frequently, until evenly golden. Set aside on a plate.
  6. In the same pan, melt half of the remaining butter over a medium heat. Add the mushrooms and saute, stirring frequently, until golden, then set aside with the baby onions.
  7. When all the beef has been browned, pour off any fat from the casserole and add the remaining butter. When the butter has melted, add the onion, carrot and garlic and cook over a medium heat for 3-4 minutes until just softened, stirring frequently.
  8. Sprinkle over the flour and cook for 2 minutes, then add the wine, tomato puree and bouquet garni. Bring to the boil, scraping the base of the pan.
  9. Return the beef and bacon to the casserole and pour on the stock, adding more if needed to cover the meat and vegetables when pressed down. Cover the casserole and simmer very gently over a low heat, stirring occasionally, for about 3 hours or until the meat is very tender.
  10. Add the sauteed mushrooms and baby onions and cook, covered, for a further 30 minutes.
  11. Discard the bouquet garni and stir in the parsley before serving.

Makes 6 servings.

Source: French – Delicious Classic Cuisine Made Easy

Chinese-style Stewed Pork Belly with Cuttlefish

Ingredients

1 cuttlefish, about 600 g
450 g pork belly (with skin)
6 pieces dried black mushrooms
2 slices ginger
2 stalks green onion, cut into sections
1 clove shallot, cut into slices

Seasoning

2 tbsp Chinese cooking wine
1/2 tbsp dark soy sauce
1-1/2 tbsp light soy sauce
1/3 slab brown sugar
salt
3/4 to 1 cup water

Method

  1. Rinse pork belly with the skin on. Scrape off the hair. Blanch in boiling water until it stops bleeding. Rinse and cut into pieces.
  2. Remove the gut of cuttlefish thoroughly. Cut flesh into pieces and make crisscross incisions on each piece without cutting all the way through. Blanch in boiling water, rinse and wipe dry.
  3. Soak dried black mushrooms in water until soft and remove the stems.
  4. Heat about 2 tbsp oil in a wok. Stir-fry ginger slices, green onion and shallot until fragrant.
  5. Add pork, dried black mushrooms and cuttlefish. Pour in seasoning. Bring to a boil. Reduce heat to medium-low and simmer until the ingredients are tender and the sauce thickens. Remove and serve hot.

Source: Simple Treats

Seafood Stew with Vegetables and Saffron

Ingredients

2 lbs haddock fillets, with skin on, bones removed
salt and freshly ground black pepper
24-30 mussels, scrubbed and debearded
3 tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, thinly sliced (1/2 cup)
1 carrot, cut into thin (1/8-inch) julienne (1/4 cup)
1 large bulb fennel, tops reserved, bottom stalks peeled if stringy and cut into 1/8-inch julienne (1-1/2 to 2 cups)
2 medium tomatoes, peeled and seeded, cut into 1/4-inch strips
1 tbsp finely grated orange peel
1/2 tsp Spanish saffron threads
1-1/2 cups fish stock
4 tbsp unsalted butter, softened
garlic bread to serve

Method

  1. Cut fillets into small pieces. Season lightly with salt and pepper. Arrange the fish in a large baking dish with mussels around them.
  2. Preheat oven to 350ºF. Heat a large saute pan. Add oil, garlic, onion, carrot and fennel. Cook for 5 minutes or until vegetables begin to get limp.
  3. Add tomatoes, orange peel, saffron and stock. Bring to a boil. Pour mixture over fish and mussels and cover. Cook in the oven for about 20 minutes or until fish is cooked and mussels have opened.
  4. Using a slotted spoon, lift the fish out of the pan and place on a large platter; surround with mussels. Scatter vegetables around and over the fish.
  5. Stir butter into broth and season with a bit more pepper. Add salt if necessary. Garnish with fennel tops and serve with garlic bread.

Makes 4 to 6 servings.

Source: Met Home magazine