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

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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

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