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Results 41 - 50 of 139 for bottle fish
Heat olive oil in heavy ... Add the white fish. Cover and cook for ... and grated lemon peel. Arrange slices of garlic toast around the platter.
Pour a glass of wine. ... pot. Separately heat fish stock or water and bouillon ... are cooked. Serve with bread and wine - if there is any left!
43. SEAFOOD STEW
In 5 to 6-quart slow ... 4 hours. Stir fish, shrimp, clams with juice ... and discard bay leaf. Stir in parsley. Makes 8 (1 1/3 cup) servings.
Saute' mushrooms and onions in ... minutes. Stir in fish stock, sherry and dill; cook ... serve one filet and 1/3 cup of sauce to each person.
45. GROUPER ESPECIAL
Marinade fish in onion and dressing at ... Bake at 350 degrees for 1-1 1/2 hours. Top will be crunchy. Fish should be solid white. Serves 4-6.
Remove shells or cartilage from ... in saucepan. Add fish stock and cream. Bring to ... at hard boil 45 seconds. Swirl in remaining ingredients.
In small bowl combine vegetable oil and lemon juice with wire whisk or fork. Pour into 9"x12" glass baking pan. Rinse fillets in cold ...
Line a bowl with plastic bag. Combine ingredients. Pour over fish, close bag and marinate 2 to 4 hours turning bag to distribute.
Firm white fish, cod, sea scallops and ... types that requires more cooking first. The more sea food the better. Serve with crusty French bread.
50. FISH STEW
Fry the bacon; remove bacon ... into water, add fish, hot sauce, Worcestershire sauce, ... stew. Milder or hotter, subtract or add Tabasco sauce.
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