nancylebov: (green leaves)
[personal profile] nancylebov
2 pounds or so of unspecified bass (1)
3 medium white potatoes, microwaved
4 big shallots (2)
Some swiss chard (maybe half a pound, not a major ingredient)
Some olive oil for frying the shallots
a quantify of Auntie Arwen's Hunter's Heaven-- a spice blend which is heavy on black pepper
a lesser quantify of Auntie Arwen's Muchi Mughul curry
some Auntie Arwen's Ultimate Garlic Insanitiy

Quart of Imagine Creamy Super Red Soup (3)

Chop shallots. Fry on medium in the olive oil. Add the potatoes and the spice mixes.

When the shallots are cooked, add the super reds soup, and the bass. Simmer until the fish is cooked.

This came out as a very nice soup. It tasted more of the black pepper than anything else-- rather like buillion. It was surprisingly rich considering that there isn't a lot of fat in it.

Obviously, a lot of substitutions are possible.

(1) bought at the Italian Market, not expensive so presumably not Chilean sea bass. Light pinkish filets. I usually stir fry fish, but bass is much better if simmered.
(2) didn't shallots used to be small?
(3) their Super Greens is good, too

Looks yummy

Date: 2018-08-04 03:19 pm (UTC)
From: [personal profile] mental_mouse
... though the recursive ingredients would be a bit much for my solo pantry.

Re: Small Shallots: Elephant Garlic is properly a shallot. Aside from botany, you can tell by the texture.

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