A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Fish Vindaye
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- #19780
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound fish
OR
1 small cleaned octopus, cut into one-inch sections
6 pickling onions
OR
1 small onion, cut into eighths, leaving the sections attached by the bottom
1 piece (0.5 inch size) ginger root, thinly sliced and chopped
2 cloves garlic, finely chopped
1 large green bell pepper, de-seeded and cut lengthwise into long thin strips
1 teaspoon black mustard seed
1 teaspoon powdered turmeric
3 tablespoons oil (not olive oil)
2 tablespoons white wine or cider vinegar
directions
Heat oil and fry the fish until cooked, a few minutes, unless it's octopus, in which case longer. Remove fish and keep warm.
Add more oil if necessary. Put in onions and fry for a few minutes. Then add the ginger, garlic, mustard seed, turmeric and the vinegar. Add salt to taste. Cook for a couple of minutes.
Add the sliced green pepper and cook for another half a minute. Slide the cooked fish into the sauce and blend gently.
NOTE: This recipe is best made with a hard-fleshed fish like coley or grouper, although it will work with soft-fleshed fish like cod if you don't stir it around too much. This is an excellent recipe for octopus or squid. Choose the fish you want.
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nutrition data
Nutritional data has not been calculated yet.
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