-
Happy Birthday ICMag! Been 20 years since Gypsy Nirvana created the forum! We are celebrating with a 4/20 Giveaway and by launching a new Patreon tier called "420club". You can read more here.
-
Important notice: ICMag's T.O.U. has been updated. Please review it here. For your convenience, it is also available in the main forum menu, under 'Quick Links"!
GreenWitch
New member
Great scott, this thread makes me want to unhinge my jaws and eat my computer screen whole. So much delicious food, if only they weren't made out of pixels!! D'oh.
I'm coming back here in full force once I'm able to post pictures.
I'm coming back here in full force once I'm able to post pictures.
Chilean fish stew
1 tablespoon olive oil
2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 cup (1/4-inch-thick) slices celery
3 garlic cloves, minced
2 jalapeño peppers, sliced
4 cups fat-free, less-sodium chicken broth
2 cups cubed peeled Yukon gold or red potato
1 cup dry white wine
1/2 cup chopped fresh cilantro
1 (15-ounce) can crushed or diced tomatoes, undrained
1 pound halibut, cut into bite-size pieces - * - I used Striped Bass
1/2 pound peeled and deveined large shrimp
Juice from 1 Lime
Condiments
Lime wedges
Cilantro sprigs
Heat oil in a pot over medium-high heat. Add onion, carrot, celery, garlic, and jalapeño to pan; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.
1 tablespoon olive oil
2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 cup (1/4-inch-thick) slices celery
3 garlic cloves, minced
2 jalapeño peppers, sliced
4 cups fat-free, less-sodium chicken broth
2 cups cubed peeled Yukon gold or red potato
1 cup dry white wine
1/2 cup chopped fresh cilantro
1 (15-ounce) can crushed or diced tomatoes, undrained
1 pound halibut, cut into bite-size pieces - * - I used Striped Bass
1/2 pound peeled and deveined large shrimp
Juice from 1 Lime
Condiments
Lime wedges
Cilantro sprigs
Heat oil in a pot over medium-high heat. Add onion, carrot, celery, garlic, and jalapeño to pan; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.
GreenWitch
New member
Wow, Al Botross, that recipe sounds amazing and simple to make. Think the only thing I would substitute would be the fish (because I'm not a big fish-eater), probably just for some more shrimp. Nice to see that canna-oil can be used in this recipe, although I have yet to experiment crossing canna-flavor with citrus-flavor myself...
Mofongo:
We kind of made this our own, with the addition of chopped jalapenos and cayenne pepper, but we followed an "authentic" recipe. Since we've been eating really spicy peppers, from habaneros to Indian jawala peppers to Trinidad scorpions, jalapenos have no spiciness whatsoever. Oh well! It still tasted delicious!
We kind of made this our own, with the addition of chopped jalapenos and cayenne pepper, but we followed an "authentic" recipe. Since we've been eating really spicy peppers, from habaneros to Indian jawala peppers to Trinidad scorpions, jalapenos have no spiciness whatsoever. Oh well! It still tasted delicious!
T
toughmudderdave
...
S
SeaMaiden
Wow, not many folks do mofongo! What are you using for the base, platanos or yuca? I've never had a spicy mofongo. Very herbal, yes, but never spicy hot.
I make almost all of my savory foods spicy..I just need that extra kick. Admittedly, I am addicted to hot peppers. It does give me a 'high' lol. Anyway, I used platanos. Filipinos also use plantains, though not in the same way. They put it in a beef soup, and also smash them, fry them, and coat them in sugar. They also love fried pork...and mofongo offers both tasty treats in one meal. Awesome!!
T
toughmudderdave
...
S
SeaMaiden
That was a delicious dinner last night!
N
noyd666
burppp aaahhhhh nice. howdy lady.
T
toughmudderdave
...
T
toughmudderdave
...
barnyard
Member
1-2-3 Sweet CannaButter...
Quick, Easy and No Green Taste...
Here's how I do It...
https://www.icmag.com/ic/showthread.php?t=253112
Quick, Easy and No Green Taste...
Here's how I do It...
https://www.icmag.com/ic/showthread.php?t=253112
Those look good!1-2-3 Sweet CannaButter...
Quick, Easy and No Green Taste...
Here's how I do It...
https://www.icmag.com/ic/showthread.php?t=253112
View Image
