Fish Stew or Chowder (Ensopado Dr Tamboril) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a typical fish stew, you can do it just with seafood, of a mixture like I did. You may toast the bread if you wish, I usually use a nice crusty bread. I like to serve this with a nice chilled white wine, and a nice crispy green salad, I hope you enjoy it. Ingredients:
800 g frog fish (tamboril) |
1 ml olive oil |
2 onions, chopped |
3 -4 cloves garlic |
2 tomatoes, peeled and chopped |
1 sprig parsley, and fresh ciliantro chopped |
1 lemon (just the juice) |
1 ml white wine |
500 g cockles |
350 g mussels |
16 prawns |
800 g sliced bread |
Directions:
1. Cut fish into pieces and boil in salted water. When cooked remove from stove and remove skin and the bones (save the broth where fish was cooked).
2. Heat olive oil and sautee the onions, crushed garlic.
3. Now add in peeled tomatoes, and parsely, ciliantro, lemon juice and the wine. (at this point if you wish you can add in a little chilli pepper).
4. Wash the cockles and mussels well,add them to the onion and tomatoes mixture, and some of the fish broth (how much you like).
5. Now add in the prawns and the fish and cook for 5.7 minute.
6. Serve on over top of thick sliced crusty bread.
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