Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Easy Fish Gumbo
Famous Authors (View All Authors)
Fishandseafood - Easy Fish Gumbo Post by :chane Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3215

Click below to download : Fishandseafood - Easy Fish Gumbo (Format : PDF)

Fishandseafood - Easy Fish Gumbo

2 beef bouillon cubes -- or 2 tsp. Better than Bouillon Beef Base
2 cups boiling water
1/2 cup celery -- chopped
1/2 cup green pepper -- chopped
1/2 cup onion -- chopped
1 clove garlic -- minced
1/4 cup vegetable oil
1 (28 oz.)can whole tomatoes -- undrained
1 (10 oz.) pkg. frozen cut okra -- thawed
1/4 tsp. ground thyme
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce -- such as Tabasco
1 lb. fish fillets -- cut in 1" cubes
hot cooked rice

Dissolve bouillon cubes in boiling water (or whisk Better Than Bouillon Beef Base in water). Set aside.

Saute green pepper, celery, onion and garlic in hot oil in a Dutch oven until tender. Add bouillon, tomatoes, okra, and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

Add fish; cover and simmer an additional 15 minutes or until fish flakes easily; remove bay leaf. Serve over rice. Yield: about 9 cups.

Created by Mrs. Parke LaGourgue Cory, Neosho, Missouri.
If you like this book please share to your friends :

Fishandseafood - Fish -  English-style Fish And Chips Fishandseafood - Fish - English-style Fish And Chips

Fishandseafood - Fish -  English-style Fish And Chips
Prep Time: 25 minutes Cook Time: 10 minutes Inactive Prep Time: 30 minutes Yield: 4 servings Vegetable oil, for deep frying 4 large russet potatoes 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 large egg, lightly beaten 1 (12-ounce) can soda water 1/2 cup rice flour, for dredging 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle Malt vinegar, for serving Tartar Sauce, recipe follows Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat

Fishandseafood - Fish -  Crispy Fish In Sweet And Sour Sauce Fishandseafood - Fish - Crispy Fish In Sweet And Sour Sauce

Fishandseafood - Fish -  Crispy Fish In Sweet And Sour Sauce
1 whole fish (seabass, yellowfish, or any good meaty frying fish) 1/2 tsp. ginger powder 1/4 tsp. garlic powder 1/8 tsp. white pepper about 1 1/2 tsp. salt. (for 2 lbs.) 2 eggs mixed with 1 cup water and 1 tbsp. flour lots of cornstarch (about 2 cups) Sauce Ingredients: 1/4 cup ketchup 3/4 cup sugar 1/2 cup white vinegar 1/4 cup chicken broth 2 tsp. regular prepared mustard 2 tsp. ginger (minced as fine as possible) 1 tsp. garlic (minced as fine as possible) about 3 tbsp. green onions, green part only About 1 tbsp. cornstarch mixed with little more