Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Indonesian Fish Stew
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- #77959
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
nonstick cooking spray
1 tablespoon unsalted margarine
2 medium potatoes, peeled and diced
1 medium green bell pepper, chopped
1 medium carrot, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon minced, peeled ginger root
2 tablespoons all-purpose flour
1 1/2 teaspoon curry powder
1 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
4 cups fish stock (see below)
1 bay leaf
1 pound cod fillets, cut into 1-inch pieces
1/3 cup minced green onion
1/4 cup minced fresh parsley
1 fresh green chili pepper, seeded and minced
2 tablespoons lemon juice or to taste
FISH STOCK
3 1/2 pounds fish bones and trimmings, chopped
2 medium stalks celery, chopped
1 medium carrot, chopped
1 medium onion, sliced
1 medium parsnip, chopped
6 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
6 whole peppercorns
1 cup dry white wine
2 quarts water
directions
Coat a Dutch oven with cooking spray and add margarine. Place over medium heat until margarine is melted. Add next 6 ingredients, then cover and cook 10 minutes or until tender, stirring occasionally.
Reduce heat to low, and stir in flour, curry powder, cumin, salt, and pepper. Cook 3 minutes, stirring constantly. Add fish stock and bay leaf, and bring to a boil, stirring well. Cover, reduce heat, and simmer 25 minutes. Discard bay leaf.
Place 1 cup vegetable mixture in container of an electric blender, and process until pureed. Stir puree into soup. Add cod, and simmer 5 minutes or until cod flakes easily when tested with a fork.
Stir in remaining ingredients, and cook until thoroughly heated. Ladle into soup bowls, and serve immediately.
For Fish Stock: Combine all ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 30 minutes.
Strain fish stock through a double layer of cheesecloth; repeat straining, if necessary. Cool. Store in refrigerator or freezer.
added by
waterweb
nutrition data
Nutritional data has not been calculated yet.
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