May 2018 – Page 3

So this was my first try at making a fish stew. Now I’ve heard rumors about it won’t be a good fish stew without having shellfish and the like in it. I feel that this is false. I think that you can actually make a very good fish stew without having unclean meats in it. I set out to prove my points. This time I decided to definitely bring out the big guns and by the big guns I mean spices that are just out of this world. They can seriously can turn a cup of poop into I don’t know a great mousse. Wait… What??

Wow… I just got the visual on that one but you get what I mean. LOL.

So I decided to let the food do the talking. Let’s get these fresh vegetables popping, a great meaty fish, and power spices like anise and cumin to have a unique flavor.

Ingredients:

32 ozs of Pacific whiting fillets sliced in 1 inch cubes

2 cans of chicken broth

Sea salt and pepper to taste

2 tablespoons of paprika

2 cans of stewed tomatoes

1 teaspoon of cumin

1 onion chopped

1 leek sliced

2 bay leaves

8 cloves of garlic chopped

8 red potatoes chopped 1 inch cubes

1 green pepper chopped

3 star anise

1 jalapeño sliced

2 packs of Goya Sazon

Water 3/4 filled in a stock pot

Now one of the best things about this recipe is the fact that once you throw everything in the pot you are pretty much done!! Go have a glass of wine and sit down some where. The most work of this recipe is honestly just the prepping and chopping the vegetables and fish. You set the heat on medium-high. Combine all the ingredients in a stock pot and then let it cook for about an hour and a half. As the meal is cooking make sure to taste it! You may make some adjustments adding a little more. I tasted and stirred periodically. Just added a little salt and pepper while I was watching Netflix. 😂

Warning:

*** DO NOT remove the skin or you will have shredded pieces of fish all throughout the stew. ***

FYI: Goya is my freaking favorite. I would have added fresh cilantro but I ran out. Sorry didn’t feel like driving back out. 🤷🏽

Okay so what inspired me for this recipe? Meh… is just the fact that I think I don’t eat enough cabbage LOL. Yeah there was nothing profound about it. I just was on a big timecrunch because I had gotten off work a bit later and still had to go grocery shopping, cook dinner all before Sabbath. So while I was at work I compiled my grocery list to cut down on the shopping time. Then came the big question what do I do with those boring chicken strips that have unthawed in the sink? 🤔

Hmm… Time…time..

Got it!

A quick sautee with vegetables and rice boom! So here’s the recipe.

Ingredients:

2 lbs chicken strips cut into inch chunks

1/2 a red onion chopped

8 cloves of garlic halfed

1 jalapeño chopped

3 carrots sliced

1/2 head of cabbage sliced in strips

1 cup of sliced mushrooms

3 tablespoons tumeric

Sea salt and pepper to taste

1/2 can of chicken stock

1/2 cup of Mirin or a white wine you have handy

olive oil

1 cup of water

Add olive oil liberally to coat bottom of wok on medium heat. Add garlic, red onions, carrots and jalapeños. Stir and let cook for about 3 minutes. Then add chicken and Mirin. Begin adding salt and pepper to taste. Stir occasionally. Cook until chicken is halfway done. Then add cabbage, mushrooms, chicken stock, water, tumeric, and stir. Mix the ingredients well. Then leave to simmer 20-25 mins. Stir occasionally. Again add salt and pepper. Once the cabbage has cooked down and the chicken is cooked through you can serve. I paired it with rice and that was a win!

Month: May 2018

Fish Stew

Chicken and Cabbage