Text 4585, 82 rader
Skriven 2010-12-05 12:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Farming seafood
=======================
-=> Quoting Dale Shipp to Jim Weller <=-

 DD> what the SE Asian shrimp farmers use

 JW> You got that right.

 DS> Which is why we switched to buying only wild caught Gulf shrimp a
 DS> couple years ago, instead of the farmed shrimp we had been buying.

I get the impression that Filipino, Malaysian and Thai farmed seafood
and food products in general are relatively wholesome while the
Vietnamese and Chinese ones are quite dubious.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Seafood Risotto with Mushroom And Fennel Fronds
 Categories: Rice, Shrimp, Clams, Mussels
      Yield: 4 Servings
 
     24    Mussels
     24    Venus clams or fresh cockles
    300 ml Fish stock
    150 ml Water
    150 ml White wine
     24    Uncooked shrimps or
           Dublin Bay prawns
      1 sm Onion
      1    Clove garlic
      1 ts Chopped fresh parsley
     60 g  Mushrooms
    180 g  Arborio or risotto rice
      2 ts Lemon juice
           Salt and ground black pepper
           Extra virgin oil
      1 ts Chopped fresh fennel leaf
 
  Wash and de-beard mussels, clams or cockles. Bring water and wine
  to the boil in a wide-based pan and tip in mussels, clams or
  cockles. Shake over a high heat for a matter of seconds until
  shells open. Remove shellfish with a slotted spoon. Take meat from
  shells and set to one side. Pass cooking liquor through a fine
  sieve into a bowl to remove any grit. Add it to fish stock.
  
  Wash and peel prawns.
  
  Finely chop onions and crush garlic. Heat oil in a large frying
  pan and cook onion and garlic until softened.
  
  Slice mushrooms thinly and add to pan with rice. Cook and stir
  until rice is coated with oil.
  
  Add fish stock and lemon juice and bring to the boil. Reduce heat
  to simmer and gently cook rice. Season lightly with salt and
  pepper. Keep shaking pan and adding the shellfish liquor as
  required. Risotto should not be dry or stick to pan but be moist
  and creamy.
  
  Heat a little oil in a separate pan and stir-fry prawns until they
  turn pink.
  
  Add cooked clams and mussels to rice and heat through. Stir in
  prawns and most of chopped fresh herbs, sprinkling remainder over
  risotto just before serving.
  
  Carlton Food Network http://www.cfn.co.uk/
  
MMMMM




Cheers

YK Jim


... Cassoulet, like life, is not so simple as it seems.

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