2 tbsp olive oil
2 cup chopped onion
2 cl garlic, minced
28 oz tomatoes
3 tbsp tomato paste
1 bay leaf
4 cup water
1 cup dry white wine
8 oz clam juice
1/2 lb medium shrimp, shelled
2 can fillets
1/2 tsp salt
1/4 tsp pepper
1 coriander, or parsley
1 lemon slices
Directions
In large soup pot, heat oil. Saute onion and garlic until unions are
transparent. Add tomatoes, tomato paste and bay leaf. Cover and
simmer 25 minutes. Add water, wine and claim juice. Simmer uncovered
45 minutes. Add shrimp, catfish (cut into 1-inch cubes), salt and
pepper. Cook 10 minutes, or until catfish flakes easily. Remove bay
leaf. Garnish each serving with chopped coriander and lemon slices.
Serves 8.
Serve with fresh salad and French bread.
Servings: 8 servings
Catfish & Shrimp Stew Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp; Soup; Stew
The History of Recipes
Written recipes as an idea can be found far back into history, at least as far back into history as the early Egyptians, and quite possibly further than that. In practice though, sadly, these early records were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a collection of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During the time of the Romans a roman called Apicius wrote a number of scripts describing recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the Romans made use of many different aromatic flavours, including a few that will be familiar to modern chefs for example thyme, fennel and dill. Over the next few hundred years, the powerful and rich houses competed with each other to offer the most exotic banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes common in their social group. When we get to the 20th century, cook books were in great demand, due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Catfish & Shrimp Stew recipe.
