Mediterranean Vegetable Stew with Stockfish Dumplings

Ingredients

Vegetable Stew
1 red and 1 yellow pepper
5 oz fennel bulb
4 oz carrots
3-1/2 oz celery
1 red onion
3-1/2 oz green courgettes
2-1/2 oz peas (fresh or frozen)
10 cherry tomatoes
1 clove garlic
2 tbsp olive oil
1 red chili
2 tbsp finely chopped herbs (parsley, chives, tarragon)
Approx. 32-48 fl oz vegetable or fish stock
salt and pepper as desired

Stockfish Dumplings

8 oz soaked stockfish (dried cod) without skin or bones
5-6-1/2 fl oz cream
1 egg
4 tsp sherry
1/2 tsp lemon juice
dash of tabasco

Dumpling Cooking Liquid

salted water
2 sprigs thyme
champagne or white wine vinegar

Method

  1. To make the vegetable stew, quarter the peppers and remove the stalks, seeds and white inner membranes.
  2. Trim the fennel and celery, peel the carrots and onions and cut the ends off the courgettes. Cut all the vegetables into approximately 1-1/2 inch strips.
  3. Halve the tomatoes.
  4. Peel and slice the garlic and fry in olive oil. Set aside.
  5. Remove the stalk from the chili and cut the chili into rings, removing the seeds in the process. Put all the vegetables (except the peas, courgettes and tomatoes) into a large pan with the stock and cook until soft.
  6. Add the peas and courgettes 5 minutes, and the tomatoes and chili 2 minutes before the end of the cooking time. Add the garlic and the oil it was fried in, salt, pepper and herbs.
  7. To make the stockfish dumplings, dice the fish and chop roughly in a food processor. Chill the cream and fish separately in the freezing compartment, then puree the fish, at the same time gradually adding the ice-cold cream and the egg, to produce a glossy, compact mixture.
  8. Strain through a fine sieve. Important: stand the bowl containing the dumpling mixture in a bowl of cold water throughout. Season to taste with lemon juice, tabasco and sherry. Shape into dumplings using two spoons and cook very gently in the cooking liquid for 10-12 minutes.
  9. Ladle the stew onto plates and add the stockfish dumplings.

Makes 4 servings.

Source: Mediterranean Cuisine

Advertisements

Malaysian Fish Stew

Ingredients

1 tsp olive oil
1 aubergine, cut into large chunks
2 tbsp tamarind paste
600 ml fish stock
1 tsp palm sugar
1 tomato, cut into wedges
a few springs of mint
sea salt and freshly ground black pepper
600 g red snapper, cut into 2.5 cm steaks
8 okra
a few mint or coriander leaves
240 g cooked brown rice

Spice Paste

1 onion, chopped
6 garlic cloves
a thumb-sized piece of ginger, peeled and sliced
10 dried chilies, seeds removed and soaked in boiling water to soften
1 red chili, chopped
1 lemongrass stalk, outer leaves removed and finely sliced
1 tbsp toasted shrimp paste
1 tbsp tomato puree
a pinch of sea salt

Method

  1. To make the spice paste, put all of the ingredients into a food processor or blender and blitz until smooth.
  2. Heat the oil in a medium-sized, heavy-bottomed pan. Add the aubergine and fry until golden. Set aside.
  3. Add the spice paste to the same pan and gently fry for 3-5 minutes, or until all the liquid has evaporated.
  4. Put the tamarind paste, stock, sugar, tomato and mint in the pan, season with salt and pepper and bring to the boil. Lower the heat to a simmer and cook for 15 minutes, or until the sauce is rich and emulsified. Remove and discard the mint.
  5. Add the fish pieces, okra and aubergine. Return to the boil and cook for 5 minutes, or until the fish is just cooked through.
  6. Divide among bowls and scatter over a few mint or coriander leaves. Serve accompanied by 60 g of cooked brown rice per person.

Makes 4 servings.

Source: Skinny Weeks and Weekend Feasts

Beef and Porter Beer Stew

Ingredients

1/4 cup vegetable oil
2 tablespoons unsalted butter
2 pounds beef stew meat or bottom round, cut into 1 -inch cubes
fine sea salt and freshly ground black pepper
1 onion, diced (about 1 cup)
1/4 cup all-purpose flour
1 (12-ounce bottle) porter beer
2 cups low-sodium, store-bought beef broth, diluted with 2 cups water
bouquet garni of 2 bay leaves, 4 thyme sprigs, and 4 rosemary sprigs tied in a cheesecloth bundle
1/2 cup canned, crushed tomatoes
1/2 cup carrots peeled and cut into small dice
1/2 cup celery cut into small dice
1 cup rutabaga (wax turnips), cut into small dice
1 cup parsnips cut into small dice

Method

  1. Heat the oil and butter in a large, heavy-bottomed pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot in a single, not-too-tightly-packed layer and brown the beef well on all sides, about 8 minutes total. Transfer the beef to a plate and set aside.
  2. Add the onion to the casserole and cook until golden and caramelized, about 15 minutes. Sprinkle the onion with the flour and stir to combine well.
  3. Return the beef to the casserole, pour in the porter and broth, and add the bouquet garni, tomatoes, 2 teaspoons salt, and 2 teaspoons pepper.
  4. Add the carrots, celery, rutabaga, and parsnips. Bring the liquid to a boil over high heat, then lower the heat and let simmer for 1 hour. Pick out and discard the bouquet garni.
  5. The stew can be made up to 2 days ahead, cooled, covered, and refrigerated. Reheat gently before serving.

Makes 6 to 8 servings.

Source: Nightly Special

Ethiopian-style Stewed Grain and Vegetables

Ingredients

2 tablespoons canola oil
2 cups chopped onion
4 garlic cloves, minced
1 tablespoon Berbere spice blend
4 cups unsalted vegetable stock
1 cup water
1 cup uncooked teff
1-1/4 pounds sweet potatoes, peeled andcubed
1 (14.5-ounce) can unsalted diced tomatoes, undrained
8 cups thinly sliced trimmed collard greens
1/4 cup creamy peanut butter
1-1/2 teaspoons kosher salt (use less if Berbere spice blend includes salt)
lemon wedges

Method

  1. Heat a large Dutch oven over medium heat. Add oil to pan and swirl to coat. Add onion and garlic. Cook 6 minutes, stirring frequently.
  2. Add Berbere spice blend. Cook 30 seconds, stirring constantly.
  3. Add stock, 1 cup water, teff, sweet potatoes, and tomatoes. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
  4. Add greens. Cover and simmer 10 minutes or until greens wilt and sweet potatoes are tender.
  5. Add peanut butter and salt, stirring well. Ladle stew into bowls. Serve with lemon wedges.

Makes 8 to 10 servings.

Source: Evveryday Whole Grains

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