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− | {{Wikifiedrecipe}} |
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− | == Description == |
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− | |||
== Ingredients == |
== Ingredients == |
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* 1 cup of chopped [[onion]]s |
* 1 cup of chopped [[onion]]s |
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* 1 [[bay leaf]] |
* 1 [[bay leaf]] |
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* 2 sprigs of [[parsley]] |
* 2 sprigs of [[parsley]] |
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* 3 teaspoons of [[salt]] |
* 3 teaspoons of [[salt]] |
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− | * 2 |
+ | * 2½ pounds of [[sturgeon]], [[halibut]] or [[haddock]] steaks, cut 1 inch thick |
* 4 tablespoons of [[butter]] |
* 4 tablespoons of [[butter]] |
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* 2 cups of thinly sliced [[onion]]s |
* 2 cups of thinly sliced [[onion]]s |
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* 1 medium [[cucumber]], peeled and halved, seeded and finely chopped |
* 1 medium [[cucumber]], peeled and halved, seeded and finely chopped |
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− | * 2 [[tomato]]es, peeled |
+ | * 2 [[tomato]]es, peeled, seeded and coarsely chopped |
− | * |
+ | * ⅛ teaspoon of [[white pepper]] |
* 4 teaspoons of [[capers]] |
* 4 teaspoons of [[capers]] |
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* 1 [[lemon]], thinly sliced |
* 1 [[lemon]], thinly sliced |
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== Directions == |
== Directions == |
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− | # In a 3- to 4-quart pot, combine 6 |
+ | # In a 3- to 4-quart pot, combine 6½ cups of [[water]], the [[onion]]s, [[bay leaf]], [[parsley]] and 1 teaspoon of [[salt]]. |
− | # Bring to a boil over high heat, then add the fish, lower the heat and simmer gently, uncovered, for 6 minutes, until the fish is firm to the touch. |
+ | # Bring to a boil over high heat, then add the fish, lower the heat and simmer gently, uncovered, for 6 minutes, until the fish is firm to the touch. |
− | # Remove the fish and cut it into 1-inch chunks. |
+ | # Remove the fish and cut it into 1-inch chunks. |
− | # Strain the [[fish stock]] through a fine sieve set over a bowl, pressing down on the [[onion]]s and herbs with the back of a spoon before discarding them. |
+ | # Strain the [[fish stock]] through a fine sieve set over a bowl, pressing down on the [[onion]]s and herbs with the back of a spoon before discarding them. |
− | # In a 2- to 3-quart casserole, melt the [[butter]] over high heat. |
+ | # In a 2- to 3-quart casserole, melt the [[butter]] over high heat. |
− | # Add the sliced [[onion]]s, and cook 6 to 8 minutes until the [[onion]]s are soft but not brown. |
+ | # Add the sliced [[onion]]s, and cook 6 to 8 minutes until the [[onion]]s are soft but not brown. |
− | # Stir in the [[cucumber]]s and [[tomato]]es and simmer 10 minutes. |
+ | # Stir in the [[cucumber]]s and [[tomato]]es and simmer 10 minutes. |
− | # Pour in the strained [[fish stock]], season with the remaining 2 teaspoons of [[salt]] and [[white pepper]], and drop in the fish |
+ | # Pour in the strained [[fish stock]], season with the remaining 2 teaspoons of [[salt]] and [[white pepper]], and drop in the fish. |
+ | # Simmer gently a minute or two, until the soup and fish are heated through. |
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− | # Off the heat and stir in the [[capers]], [[lemon]], [[parsley]] and |
+ | # Off the heat and stir in the [[capers]], [[lemon]], [[parsley]] and. |
− | # Taste for seasoning and serve directly from the casserole |
+ | # Taste for seasoning and serve directly from the casserole. |
⚫ | |||
[[Category:Black olive Recipes]] |
[[Category:Black olive Recipes]] |
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[[Category:Cucumber Recipes]] |
[[Category:Cucumber Recipes]] |
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− | [[Category:Fish stock Recipes]] |
+ | [[Category:Fish stock and broth Recipes]] |
+ | [[Category:Sturgeon Recipes]] |
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[[Category:Haddock Recipes]] |
[[Category:Haddock Recipes]] |
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[[Category:Halibut Recipes]] |
[[Category:Halibut Recipes]] |
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+ | [[Category:Onion Recipes]] |
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+ | [[Category:Lemon Recipes]] |
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+ | [[Category:Tomato Recipes]] |
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[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
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⚫ | |||
⚫ |
Latest revision as of 17:13, 6 June 2013
Ingredients
- 1 cup of chopped onions
- 1 bay leaf
- 2 sprigs of parsley
- 3 teaspoons of salt
- 2½ pounds of sturgeon, halibut or haddock steaks, cut 1 inch thick
- 4 tablespoons of butter
- 2 cups of thinly sliced onions
- 1 medium cucumber, peeled and halved, seeded and finely chopped
- 2 tomatoes, peeled, seeded and coarsely chopped
- ⅛ teaspoon of white pepper
- 4 teaspoons of capers
- 1 lemon, thinly sliced
- 2 tablespoons of finely chopped parsley
- 12 black olives
Directions
- In a 3- to 4-quart pot, combine 6½ cups of water, the onions, bay leaf, parsley and 1 teaspoon of salt.
- Bring to a boil over high heat, then add the fish, lower the heat and simmer gently, uncovered, for 6 minutes, until the fish is firm to the touch.
- Remove the fish and cut it into 1-inch chunks.
- Strain the fish stock through a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them.
- In a 2- to 3-quart casserole, melt the butter over high heat.
- Add the sliced onions, and cook 6 to 8 minutes until the onions are soft but not brown.
- Stir in the cucumbers and tomatoes and simmer 10 minutes.
- Pour in the strained fish stock, season with the remaining 2 teaspoons of salt and white pepper, and drop in the fish.
- Simmer gently a minute or two, until the soup and fish are heated through.
- Off the heat and stir in the capers, lemon, parsley and.
- Taste for seasoning and serve directly from the casserole.