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Neptune StewThis would be great for a party get together, make the stew/soup the day before and leave it to gently reheat in a slow cooker. Serve with crusty bread, salad bowl and selection of cheeses as well as one of my evil desserts and you will have a fabulous party. I suppose with a tomato base, in New Hampshire we would be inclined to call this a Manhattan chowder. But I like the name Neptune Stew. Ingredients - 6 generous portions
Method1. In a large non-stick pan, mix onions, celery, garlic and olive oil, cook over gentle heat for about 10 minutes until soft.2. Add tomatoes, tomato water, peppers, mushrooms, tomato ketchup, stock concentrate, and pepper, bring to the boil, turn down to a simmer and cook, covered for about 20 minutes until all vegetables are soft. 3. Add the raw fish, sherry and sweet corn and simmer gently for 5 minutes. Then add already cooked fish. Add freshly grated nutmeg. Stir in, turn off heat and leave to sit for about 10-15 minutes to heat through thoroughly and allow flavors to blend. Taste and adjust seasonings. Serve with sprinkling of fresh parsley. NotesI have not added any salt due to stock concentrate. You need to judge for your own taste. This is a thick soup/stew. Add some cream or milk to make it thinner if you want.Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412. |
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