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PostPosted: Sat Jul 14, 2007 2:54 am 
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Joined: Thu May 24, 2007 4:43 pm
Posts: 584
Location: London, Ontario
Hi Mary,

I was thinking about the foods I like to eat when I'm recovering from the sorts of injuries we all suffer from time to time - torn these,pulled those and badly bruised thingamajigs (ah, the joys of sparring). The one recipe that continually popped up was this seafood stew. To give credit where credit is due: the original recipe came from one of the Moosewood cookbooks, but what I'm presenting here is what, over the years, I have come to enjoy after some experimentation.

Oh, and thank you for welcoming me to the forum. My heritage is down east and I often miss it.

You need:
1 chopped medium onion
enough oil to cover the bottom of a soup pot
2 chopped cellery sticks
1 chopped green pepper
1 chopped coloured pepper(red,yellow, orange, whatever - yes I know green is a colour)
5 minced cloves of garlic (or more, if you plan to spar again the next day)
handfull of fresh minced oregano(tbsp. dried)
Same for basil and marjoram
1 bottle of clam juice (orig. recipe calls for two, I think - up to you)
16 or 28oz. tin of diced tomatoes.
1/2 to 1 cup of red wine(depends on how many you intend to feed)
--
1 lb halibut, haddock or both (cod used to be tasty, but it's endangered now - so use at your own peril) or more or less (to taste, really)
1 lb fresh or frozen shelled shrimp
juice of one lemon
--
capers
black olives

In a soup pot heat the oil medium high then saute the onoins till clear.

Add the cellery and peppers and saute.

Stir in the garlic and spices and stir till everything is well mixed and sweating.

Add the clam juice, tomatoes and wine, cover, lower the heat and simmer for about 20 minutes.

Add the fish and shrimp and cook uncovered till done.

Remove from heat, stirr in the lemon juice and season with salt/pepper.

Serve with capers.olives and some good, hearty bread - oh, and whatever wine is left over.

My experience has been that next morning I am feeling refreshed, repaired and ready to fight again!

Bon appetite!

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Chris


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PostPosted: Sat Jul 14, 2007 10:48 am 
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Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
Chris that sounds so good!!!!

Did you know that haddock, halibut, cod and shrimp are high in Omega 3?

Omega 3 is a BIG booster in restoring the immune system, mental alertness, and repairing the body from joint injury (including those badly bruised thingamajigs). :)

Please post more recipes if you have them. I have a recipe coming my way today for "Greek soup". I'll let you know how it tastes (I love friends who can cook!) and post it on here.

Mar


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PostPosted: Tue Jul 17, 2007 1:54 pm 
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Joined: Tue Jul 03, 2007 1:08 pm
Posts: 35
sounds really good. How many people does this recipe feed?


Last edited by mikex1337 on Wed Jul 18, 2007 4:16 pm, edited 1 time in total.

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PostPosted: Tue Jul 17, 2007 7:29 pm 
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Joined: Thu May 24, 2007 4:43 pm
Posts: 584
Location: London, Ontario
Hi Mike,

with a good hearty bread, some cheeses, olives and raw veggies this recipe can feed six well.

I like it because it is flexible comfort food - add more fish or maybe some shellfish and you can change the texture; add another bottle of clam juice and you can draw out the broth a bit more with out losing any depth or flavour. And, if you're a wine person you can change the flavour by playing around with different grape varieties.

The other great thing is you can make the broth a few days in advance and store it in the fridge. Then just heat it up and add the fish. Because of this I like to use it for open houses - ladleing out samples a 1/2 cup+ at a time I've managed to entertain as many as twenty when combined with other party food.

Enjoy!

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Chris


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