Subject: Puerto Rican Fish Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 04 2000 - 10:53:31 EDT
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F O O D F U N N Y
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Here's an oldie but goodie from reader Joyce Nichols:
A gorilla walks into an ice cream parlor and orders a vanilla ice
cream cone. The man behind the counter, not thinking the gorilla is
very smart, gives him the ice cream cone and charges him $9.00. While
the gorilla eats his ice cream the man says, "You know, we don't get
too many gorillas in here." To which the gorilla the says, "Well it's
no wonder at $9.00 a cone."
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T O D A Y ' S R E C I P E
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Although they live on an island, many Puerto Ricans seem to prefer
chicken and pork to seafood. This recipe demonstrates that, when so
inclined, they can also do wonders with fish.
Puerto Rican Fish Soup
1 whole 4 lb (1.8 Kg) white-fleshed fish
For the rub:
3 cloves garlic, finely chopped
2 tsp (10 ml) dried oregano, crushed
Salt and freshly ground pepper to taste
1 Tbs (15 ml) olive oil
1 tsp (5 ml) red wine vinegar
For the soup:
8 cups (2 L) water
6 - 8 cloves garlic
1 bay (laurel) leaf
15 whole black peppercorns
1 lb (450 g) onions, peeled and quartered
2 Tbs (30 ml) olive oil
1 Tbs (15 ml) red wine vinegar
1/2 cup (125 ml) dry sherry
3 cups (750 ml) canned whole tomatoes with their juice
Clean the fish and remove the head and tail. Discard the tail and cut
the fish into 1-inch (2 cm) thick slices. Combine the rub ingredients
in a small bowl and rub into the fish slices. Combine the fish head
with the water, garlic, bay leaf, and peppercorns in a large pot and
bring to a boil. Simmer covered for 1 hour. Strain the soup and
return the broth to the pot. Add the fish slices and the remaining
ingredients and simmer covered for 20 minutes. Serves 6 to 8.
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