Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Mexican Recipes

Condiments Recipes

Cranberry Conserve

Cranberry Conserve Recipe
2 qt Cranberries 1/2 lb Raisins 1 c Diced orange pulp 1/2 c Chopped nuts 6 c Sugar Wash cran...

read more

Shark Stew Recipe

Shark Stew recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Shark Stew recipe  PDF


2 c Celery cut into 1 pieces
2 md Onion chopped
3 tb Water
58 oz Tomato, stewed, with Me ican
seasoning 1/2 c Cilantro, fresh chopped
2 lb Shark or other firm white
fish, boned, skinned and amp cut into pieces about 1 1/2 by 3 Hot cooked rice Homemade or prepared salsa Cilantro leaves Plain yogurt or sour cream Lime wedges Salt and pepper In a 5 6 qt pan, combine celery, onions and water. Stir often over medium high heat until water evaporates and vegetables start to stick and brown slightly, about 10 min. Stir in tomatoes and their liquid into pan along with chopped cilantro. Bring to full boil on high heat. Push fish down into vegetables cover and simmer on low heat until fish is opaque but still moist looking in the center of the thickest piece (about 20 minutes). Ladle stew into wide bowls and add cooked rice, salsa, cilantro leaves, yogurt, juice from lime wedges and salt and pepper, to taste.

Shark Stew recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
548 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Shark Stew recipe  PDF   Mexican recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Judy's Pumpkin Chiffon Pie

New Cooking Recipes

Skirlie with Mushrooms
Skirlie with Mushrooms Recipe


8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » February 2019   Risotto recipes RSS   Thumsb up

Dish Of The Day

TomatoBasil Bread

TomatoBasil Bread Recipe
2 1/4 teaspoons dry yeast 3 cups bread flour 3 tablespoons wheat bran 1/3 cup quinoa grain (I didn't have t...
read more

Category: » Quinoa Recipes

View more dishes

>