Text 21860, 103 rader
Skriven 2009-03-13 07:39:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Bombardier 335
==========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Whassup? You seem to be throwing a lot of dupes in this packet. When
 DD> this one popped up two messages after I had already read it it went
 DD> and looked and every
 DD> one of your posts is todays mail is duplicated.  Bv)=

 DS> Be gentle on the old man.  It was not all his posts, just the first
 DS> five.  The next five were new:-}}

I quit checking after four, when the trend seemed well established.   Bv)=

'Sides, we all know that it isn't Michael's fault. He's opinionated, but not
that mouthy.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ciuppin (Seafood Stew)
 Categories: Seafood, Stews, Soups, Italian, Wine
      Yield: 8 servings
 
      8 c  Cold water
      3 lb Mixed small whole white
           - fleshed fish; cleaned,
           - fileted w/skin, reserving
           - heads and bones for stock
      2    Thin carrots; thin sliced
      1    Celery rib; thin sliced
      1 md Onion; halved, thin sliced
           +=PLUS=+
      1 lg Onion; chopped
    1/4 ts Black peppercorns
      1    Baguette
      2 lb Baby squid; cleaned
      2 ts Salt
      1 tb Olive oil
      2    Flat anchovy filets; minced
      2 cl Garlic; minced
    1/2 ts Crumbled dried small hot red
           - chile
  1 1/2 tb Tomato paste
    1/2 c  Plus 2 tablespoons finely
           - chopped fresh flat-leaf
           - parsley
      1 c  Dry white wine
 
  Although many San Franciscans think the zesty fish stew known
  as cioppino was invented in their city, it can actually be
  traced back to Genoa—ciuppin is the Genoese term for “nice
  little bowl of soup.ö Almost any white-fleshed saltwater
  fish will do, as long as it’s very fresh.
  
  Make stock: Bring water to a simmer with reserved fish heads
  and bones, carrots, celery, sliced onion, and peppercorns in
  a wide heavy 6- to 8-quart pot, then simmer, uncovered,
  skimming foam as necessary, 30 minutes. Pour stock through
  a large sieve into a large bowl, pressing on then discarding
  solids. (You will have about 6 cups stock.)
  
  Make toasts: Put oven rack in middle position and preheat
  oven to 325°F.
  
  Cut baguette into 1/2" thick slices, then arrange in 1 layer
  in an ungreased shallow baking pan. Bake until toasts are
  crisp and dry, 15 to 20 minutes.
  
  Make stew: Chop enough squid to measure 1/4 cup, then toss
  remaining whole squid with 3/4 teaspoon salt and set aside.
  Remove any pin bones from fish fillets with tweezers or
  needlenose pliers, then cut fillets diagonally into serving
  pieces and sprinkle with 3/4 teaspoon salt.
  
  Cook chopped onion in oil with remaining 1/2 teaspoon salt
  in cleaned pot over moderate heat, stirring occasionally,
  until softened, about 8 minutes. Add anchovy, garlic, hot
  chile, and tomato paste and cook, stirring, 2 minutes. Add
  chopped squid and 1/2 cup parsley and cook, stirring, 1 min.
  Add wine and boil, stirring occasionally, until reduced by
  half, 2 to 3 minutes. Add 1 cup stock, then arrange whole
  squid in 1 layer in pot and then place fish fillets on top.
  
  Add enough of remaining stock to just cover fish and cook
  over moderate heat, uncovered, until fillets are just cooked
  through, 2 to 5 minutes.
  
  Serve stew over toasts in shallow soup plates and sprinkle
  with remaining 2 tablespoons parsley.
  
  Adapted From ENCHANTED LIGURIA by David Downie
  
  December 2004 | Gourmet
  
  Serves 6
  
  MM Format by Dave Drum - 12 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All traditions started out as heresy." - David Grisman
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