Thursday, January 21, 2010
But, sadly, it is still winter.
I was reminded the other day that winter runs until mid-late March.
I really enjoyed those warm days.
But in honor of winter still hanging around and breathing down my neck and tickling my toes and nose, I made chowder bowls today.
These bowls are great for a nice bowl of soup, stew, pasta or my favorite, a big summer salad!
While I was filling up my cart with bowls, I made smaller ones as well.
Mark was making mugs, oil lamps, pitchers and one big bowl.
Brazilian Fish Stew
2 Tbs. olive oil
2 cups chopped onion
2 cups mix of red and yellow peppers
¾ cup or 1 bunch green onion
3 cloves minced garlic
1 bay leaf
1 28 ounce can tomatoes
¼ cup fresh cilantro
3 cups fish stock
½ cup coconut milk
Sauté’ onion, peppers, green onion, garlic and bay leaf.
Add tomatoes cook 10 minutes.
Add fish stock
Cook 10 minutes.
Add any type hot pepper or dried hot pepper.
I add some oregano and basil.
Cut off and cool.
Place seafood or fish in bowl.
Add juice of one lime, two garlic cloves minced. ½ tsp. salt, black pepper
Let marinate no more then 20-30 minutes.
Puree soup base in a blender or whatever you have.
Heat and add ½ cup coconut milk .
Add Seafood to hot soup and cook until just done.
Top with fresh cilantro.
How much shrimp or fish- well let's see about a pound to a pound and a half of both.