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 can track the history of written recipes far back into ancient history, at least as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to food historians are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, there were some recipe books which date from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that we all know today, but instead recipes for the types of meals on the menus of the rich people of those days. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new culinary innovations caused a surge in books on cooking, most of which are now in private libraries. For the next few years, the rich and powerful families of the West competed to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Low Fat Seafood Stew I.e.s.jjgf65a recipe.
