BEM
03-14-2007, 04:18 PM
Sorry about this - IT IS A REPEAT..
It only just occurred to me that 'Some of my favorite' recipes was meant to be David's favorites. I thought it was a sticky. But I realized that I could start a new thread instead of moseying in on David-Firehorse's.
I wanted to move my recipes here, and clean them out of David's thread, but when I'd moved this one I found out that I can't erase it, or any of the others, from the other thread, so that is why there are now 2 identical soup recipes.
Soup from Portugal.
This is an approximation of a soup we had in Portugal once. It is a family favorite.
Measures are flexible.
STOCK
Fish such as cod or haddock, any white, large-flaking fish will do.
a couple of carrots, sliced
an onion or two, sliced
a leek or two, the white part finely sliced, the inner green part whole.
a clove of garlic, unpeeled
handful of parsley
salt and pepper (ground black or red flakes)
1 bay leaf
water
white wine.
SOUP
Olive oil
4 -6 cloves garlic, chopped
a handful of dried mint or dried peppermint (not spearmint)
1 - 2 large cans of peeled tomatoes
1 - 2 large cans of crushed tomatoes
salt and pepper
Amontillado Sherry
heavy cream
optional -cilantro or fresh mint sprigs
MORE SEAFOOD - clams and squid highly recommended!!!
fresh clams, whole in shell, or shelled and in strips
squid cut in rings
optional:
mussels in shell or not
crab meat
lobster
Stock: combine vegetables in shallow pan, cover almost, not quite, with water. Simmer for 20 min. Add fish, salt, pepper, bay leaf and enough white wine to almost cover the fish. Simmer for 20 min, or until fish is cooked.
Set aside.
Soup: In large soup pot heat olive oil, garlic and dried mint. Add tomatoes, whole and crushed, add salt and pepper and let simmer for 1 1/2 to 2 hours on lowest flame.
When the tomatoes are soft and cooked through it is time to combine.
From the stock remove parsley, green of leek and garlic clove. Divide the flaky fish, make sure there are no bones. Add stock to soup. Add clams and squid and any other of the shellfish above. Bring soup to a boil and simmer for 15 - 20 min. Remove from heat and add a good slurp of Sherry and not too much cream. Taste to adjust flavor.
Put a fresh sprig of mint or cilantro on top of each portion and serve with crusty bread on the side.
birte
It only just occurred to me that 'Some of my favorite' recipes was meant to be David's favorites. I thought it was a sticky. But I realized that I could start a new thread instead of moseying in on David-Firehorse's.
I wanted to move my recipes here, and clean them out of David's thread, but when I'd moved this one I found out that I can't erase it, or any of the others, from the other thread, so that is why there are now 2 identical soup recipes.
Soup from Portugal.
This is an approximation of a soup we had in Portugal once. It is a family favorite.
Measures are flexible.
STOCK
Fish such as cod or haddock, any white, large-flaking fish will do.
a couple of carrots, sliced
an onion or two, sliced
a leek or two, the white part finely sliced, the inner green part whole.
a clove of garlic, unpeeled
handful of parsley
salt and pepper (ground black or red flakes)
1 bay leaf
water
white wine.
SOUP
Olive oil
4 -6 cloves garlic, chopped
a handful of dried mint or dried peppermint (not spearmint)
1 - 2 large cans of peeled tomatoes
1 - 2 large cans of crushed tomatoes
salt and pepper
Amontillado Sherry
heavy cream
optional -cilantro or fresh mint sprigs
MORE SEAFOOD - clams and squid highly recommended!!!
fresh clams, whole in shell, or shelled and in strips
squid cut in rings
optional:
mussels in shell or not
crab meat
lobster
Stock: combine vegetables in shallow pan, cover almost, not quite, with water. Simmer for 20 min. Add fish, salt, pepper, bay leaf and enough white wine to almost cover the fish. Simmer for 20 min, or until fish is cooked.
Set aside.
Soup: In large soup pot heat olive oil, garlic and dried mint. Add tomatoes, whole and crushed, add salt and pepper and let simmer for 1 1/2 to 2 hours on lowest flame.
When the tomatoes are soft and cooked through it is time to combine.
From the stock remove parsley, green of leek and garlic clove. Divide the flaky fish, make sure there are no bones. Add stock to soup. Add clams and squid and any other of the shellfish above. Bring soup to a boil and simmer for 15 - 20 min. Remove from heat and add a good slurp of Sherry and not too much cream. Taste to adjust flavor.
Put a fresh sprig of mint or cilantro on top of each portion and serve with crusty bread on the side.
birte