Ingredients
4 cod/scrod steak,3/4
1 onion,chop
1 green bell pepper,chop
1 celery rib,chop
2 tbsp vegetable oil
1 large garlic clove
2 cup white fish stock (recipe)
1 can plum tomato,28oz,w/juice
1/4 tsp cayenne
1/4 cup scallion green,slice thin
1 rice
Directions
Cook onion, bell pepper & celery in oil over moderate heat,
stirring, til golden & softened, stir in garlic & cook mix ,stirring
1min. Stir in stock, tomato w/juices & cayenne & cook mix, stir
occasionally & break up tomato, 1Hr. Add cod & simmer covered,
turning once, 6min. Transfer cod w/slotted spatula to heated shallow
dish, boil sauce til thickened to desired consistency, & season
w/salt. Spoon sauce around cod, sprinkle cod w/scallion greens &
serve w/rice.
Servings: 4 servings
Cod In Louisiana Sauce Piquant Recipe brought to you by Recipe Ideas
Categories: Sauce; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into antiquity, in truth as far into history as the Egyptians, and maybe further still. Having said that, generally, these old recipes were just very simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of clay tablets in ancient Sumerian which describe the baking 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 wonderful and blissful. As we move on, we find two books which appeared in the 14th Century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is served today, but rather descriptions of the types of meals on the menus of the upper classes of the period. During the next few centuries, the powerful and rich houses tried to offer the most extravagent meals, and because of this the best cooks and their recipes could command a high salary. Nevertheless, it was during the 19th century that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Cod In Louisiana Sauce Piquant recipe.
