PHILLY.INQUIRER
1 each clove garlic
1/2 tsp thyme,basil.or oregano
1/2 each medium onion chopped
1/4 lb cod or other white fleshed
1 firm fish cut 1 cubes
2 1/2 cup canned tomatoes
1 chopped with liquid
1/4 lb scallops 1 pieces
1 each whole bay leaf
1/4 lb raw shrimp cleaned
1 pinch cayenne pepper
1 salt and pepper to taste.
1/8 tsp fennel seed optional
Directions
COMBINE TOMATOES,GARLIC,ONION,AND SEASONING IN SAUCEPAN.SIMMER FOR 10
MINUTES.ADD COD AND SIMMER GENTLY FOR 2 MINUTES,ADD SCALLOPS AND
SIMMER 2 MIINUTES,ADD SHRIMP AND SIMMER 3-5 MINUTES,JUST UNTIL SHRMP
TURNS PINK. MAKES 3 SERVINGS..........
Servings: 3 servings
Low Fat Seafood Stew I.e.s.jjgf65a Recipe brought to you by Recipe Ideas
Categories: Diet; Fish; Healthy; Low Fat; Seafood
The History of Recipes
We are able to read the history of written recipes way back into the far past, in truth as far back into history as the Egyptians, and potentially, even further back. Having said that, generally, these old cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
As we move on, we have a couple of interesting cookery books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that we all know today, but rather descriptions of the types of meals enjoyed by the nobility of that time. By the advent of the 20th century, cooking books are increasing in popularity due to more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Low Fat Seafood Stew I.e.s.jjgf65a recipe.
