Court of Two Sisters Shrimp Creole
INGREDIENTS:
7 c Water
1 1/2 c Dry white wine
1 lg Onion; coarsely chopped
-(about 1 cup)
1 lg Carrot; coarsely chopped
-(about 3/4 cup)
1 lg Leek white and green parts
-trimmed; coarsely chopped
-(about 1 1/2 cups)
2 Rib celery with leaves
-(about 1 cup; coarsely
-chopped
1 Bay leaf
3 Sprigs parsley
3 Sprigs thyme
8 Whole black peppercorns
1 Whole clove
Salt to taste
7 c Water
1 1/2 c Dry white wine
1 lg Onion; coarsely chopped
-(about 1 cup)
1 lg Carrot; coarsely chopped
-(about 3/4 cup)
1 lg Leek white and green parts
-trimmed; coarsely chopped
-(about 1 1/2 cups)
2 Rib celery with leaves
-(about 1 cup; coarsely
-chopped
1 Bay leaf
3 Sprigs parsley
3 Sprigs thyme
8 Whole black peppercorns
1 Whole clove
Salt to taste
I have a new cookbook--A Seafood Celebration. It is a fabulous book that really teaches you everything about cooking fish. It also contains lots of great recipes including sauces, salsas, etc. Since the book was such a bargain I feel I want to share some of the recipes with you. Today I am going to send you two recipes for poaching fish. If you have any questions regarding poaching fish, please e-mail me and I will try to find the answer for you. Poaching fish is a wonderful and healthy way to prepare fish. Mary Curtis
To a large 6 to 8 quart nonreactive pot, add the water, wine, onion, carrot, leedk, celery, bay leaf, parsley, thyme, peppercorns, and clove. Bring to a boil over medium heat, then lower the heat and simmer, covered for 15 minutes. Add the salt and continue to simmer for 15 minutes more. Strain and discard the vegetables and herbs before using the liquid to poach the fish.
After poaching the fish, save the stock and freeze it for poaching other fish or use as a fish stock.
To a large 6 to 8 quart nonreactive pot, add the water, wine, onion, carrot, leedk, celery, bay leaf, parsley, thyme, peppercorns, and clove. Bring to a boil over medium heat, then lower the heat and simmer, covered for 15 minutes. Add the salt and continue to simmer for 15 minutes more. Strain and discard the vegetables and herbs before using the liquid to poach the fish.
After poaching the fish, save the stock and freeze it for poaching other fish or use as a fish stock.