The Authentic French Cookbook: + 50 Classic Recipes Made Easy Cooking and Eating The French Way. by Jamie Woods

Author:Jamie Woods [Woods, Jamie]
Language: eng
Format: epub
Publisher: Cristiano Paolini
Published: 2021-10-13T18:30:00+00:00

Place the mussels on. Spray and cover with grated parmesan.

30

Basque-Style Fish with Green Peppers and Manila Clams

Cooking Time: 25 minutes

Serving Size: 4

Ingredients:

12 Manila clams

2 teaspoon piment d'Espelette

2 tablespoon parsley

2 lb. boneless hake

1 lb. mild green peppers

1 medium Spanish onion

1⁄3 cup extra-virgin olive oil

2 cups fish stock

¾ teaspoon. kosher salt

2 cloves garlic

½ cup dry white wine

1 tablespoon all-purpose flour

Method:

Melt the butter in a 12-inch pan over moderate to low heat.

Insert the garlic and cook for 1 minute, stirring regularly, until just browned.

To mix, scatter the starch over the cloves and whisk.

Apply the wine and simmer for about two minutes, moving quickly, before the slightly thickened and decreases slightly.

Transfer the stock of fish and sea salt, then carry the water to a boil again.

Insert the tomatoes, onions, and tarragon and scatter on the bottom edge with an even surface.

Raise the fire to medium, place the bowl and simmer for about five minutes, till the veggies are tender.

Expose the bowl and put the fish parts' skin in a clear layer on top of the veggies.

Dip the clams and spice the seafood with salts to fit in between the cutlets.

Heat and cook till the middle of the fillets are just translucent, and the clams are free for seven minutes.

Spread the veggies on a large baking tray, then put the tuna and clams on board.

Put the leftover broth over the salmon and, if using, garnish with grated parmesan and Espelette paprika; instantly eat.

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