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Preparation time: 30 minutes
Cooking time: 15 minutes
Serves: 6 to 8
1/2 stick butter,[2 oz.]
1 inch piece of ginger, peeled and minced finely,
2 cloves garlic, minced finely
1 small hot, red pepper, minced finely
1 Tblsp. basil
1 medium onion, chopped
1/2 red bell pepper & 1/2 green bell pepper, chopped
2 stalkes celery, chopped
2 large potatoes, peeled and chopped into cubes
3 lbs. snapper or grouper
2 [12 oz.] cans evaporated milk
1 [10-1/2 oz] can tomatoe soup or cheddar cheese soup
3 Tblsp. sherry
Garnish: sprig fresh basil and dollop of sour cream.
Melt butter in large pot over low heat. Add first five ingredients. Saute until onions are transparent. Don't burn garlic. Add bell peppers and celery, saute 2 minutes. Set pan aside. Simmer potatoes in 2 cups water until al dente. Add potatoes with reserved water to pot of sauteed vegetables. Steam fish until just white. Remove fish from steaming water and add to vegetable pot. Put pot back on very low heat. Add canned milk. Stir to mix. add canned soup. Stir again to blend liquids. Bring to simmer. Do not boil. Add more milk or water if to thick. Just before serving stir in 3 tablespoons sherry. Serve with dollop of sour cream and sprig of basil.
Note: First four ingredients can be chopped together with a metal blade in a food processor. Also use less [or more], hot pepper and ginger depending on how hot & spicy you like.
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