How To Make Belgian Endive And Apple Salad Recipe

Ingredients:

• 2 tablespoons minced shallots
• 2 tablespoons white wine vinegar
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon walnut oil or olive oil
• 4 cups julienne-cut Golden Delicious apple (about 2 large)
• 3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
• 2 tablespoons chopped fresh parsley

Directions:

1. Combine 5 ingredients; add oils, stirring well with a whisk. 
2. Add apple, tossing well; cover and chill.
3. Combine apple mixture, endive, and parsley in a large bowl; toss well to coat.
4. Serve immediately.

How To Make Belgian Praline Glazed Cod Fish Recipe

Ingredients:

• 1 1/2 pounds cod (any white fish, salmon or sea trout) fillets
• 2 ounces almonds, peeled and grated
• 3 tablespoons brown sugar
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• Salt and pepper to taste

Directions:

1. Mix almonds, sugar, lemon juice and butter.
2. Put the cod fillets in an oven tray, sprinkle salt and pepper on top and grill for 5 minutes.
3. Turn the fish fillets around and divide the nut-sugar mixture on top of them.
4. Grill 3 minutes more. 

4 Serves

How To Make Belgian Fish Soup, Ostend Waterzooi Recipe

Ingredients:

• 1 lb. fresh or frozen fish fillets
• 1 lb. fresh or frozen lobster tails
• 20 mussels
• 2 leeks, sliced
• 2 stalks celery, sliced
• 2 tbsp. butter or margarine
• 1-1/2 tsp. dried marjoram, crushed
• 1-1/3 tbsp. instant chicken bouillon granules
• 1 tbsp. snipped parsley

Directions:

1. Thaw fish, if frozen. 
2. Cut into 1-inch pieces. 
3. Partially thaw lobster; remove from shells. 
4. Split tails in half lengthwise; cut into 1-inch pieces.
5. Wash mussels; cover with salted water using 1 gallon cold water and 1/3 cup salt.
6. Let stand 15 minutes; rinse. 
7. Repeat soaking and rinsing twice.
8. Cook leeks and celery in butter till tender. 
9. Stir in marjoram and 1/2 teaspoon pepper. Set aside. 
10. In Dutch oven combine mussels and 4 cups water. Bring to boiling; reduce heat. 
11. Cover; simmer 5 minutes or till mussels open. 
12. Remove with slotted spoon. 
13. Remove mussels from shells; set aside.
14. Return water to boiling. Add fish and lobster. 
15. Simmer 4 to 5 minutes, covered, till fish flakes easily when tested. 
16. Remove with slotted spoon. 
17. Strain cooking liquid and return to Dutch oven. 
18. Add mussels to liquid with fish, lobster, leek-celery mixture, and bouillon granules. 
19. Heat through. Sprinkle with parsley.

Makes 6 servings

How To Make Belgian Chicken Soup Recipe

Ingredients:

• 3 carrots
• 1 beef shank bone
• 3 1/4 pound chicken
• 2 leeks, trimmed and rinsed well
• bunch of celery, including leaves
• 5 tablespoons olive oil
• a pinch of dried aromatic herbs
• or 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 1 sprig fresh parsley tied together in cheesecloth)
• 2 tablespoons (1/4 stick) butter
• 1 heaping tablespoon all-purpose flour
• 2 egg yolks
• juice of 1/2 lemon
• fried bread or toasted bread
• salt and pepper

Directions:

1. Slice 1 carrot. Put the beef bone, chicken, 1 leek, half the celery including the leaves, the sliced carrot, and a pinch of salt into a pan and pour in 10 2/3 cups water. 
2. Bring to a boil, then lower the heat, and simmer for 1 hour.
3. Remove the pan from the heat and strain the stock into a bowl.
4. Reserve the chicken and, when it is cool enough to handle, remove and discard the skin, and cut the meat off the bones. 
5. Chop the remaining, uncooked carrots, leek, and celery.
6. Heat 3 tablespoons of the oil in another pan. 
7. Add the chopped carrots, leek, and celery and cook over low heat, stirring occasionally, for about 5 minutes, until the vegetables are softened but not colored.
8. Add the chicken meat and aromatic herbs or bouquet garni and season with a pinch of pepper.
9. Pour in the stock and simmer gently for about 20 minutes.
10. Melt the butter with the remaining oil in another pan. 
11. Stir in the flour, then gradually add 2 1/4 cups of the chicken stock, a little at a time, stirring constantly. 
12. Cook for about 8 minutes, then stir back into the soup. Simmer for 10 minutes more.
13. Lightly beat the egg yolks with the lemon juice in a bowl and then, very slowly to prevent the eggs curdling, stir in a little chicken stock.
14. Pour into the soup and transfer to a soup tureen.
15. Serve immediately, offering the fried or toasted bread separately.

Serves 8

How To Make Belgian Chicken Waterzooi Recipe

Ingredients :

• 4 stalks celery, julienned
• 4 medium carrots, julienned
• 4 parsley roots (facultative)
• 6 boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 3 minced shallots
• 1/4 lb sliced mushrooms
• 1 large leek, thinly sliced (white part only)
• 1 clove minced garlic
• fresh thyme (a few sprigs)
• 1 tablespoon peppercorn (preferable rainbow)
• 12 ounces St. Amand french country ale (the remainder to be poured into the chef)
• 3 cups half-and-half
• salt & pepper

Directions:

1. Steam the celery, parsley roots and carrots for 5 minutes and set aside.
2. Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side).
3. Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
4. Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
5. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
6. Stir in half & half and simmer for 10 minutes until sauce thickens.
7. Add chicken, celery, parsley roots and carrots, heat through.
8. Add salt and pepper to taste and serve immediately.
9. Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.

6 - 7 servings

How To Make Russian Fish with Potatoes Recipe

Ingredients:

• 500 g fish 1 tsp salt
• 800 g potatoes minced parsley
• 200 g sauce
• salt pork
• 750 g fish 100 g salt pork
• 800 g potatoes salt, pepper
• 1-2 onions minced parsley

Directions:

1. Dice the pork, add sliced onion and fry. 
2. Add the pared and sliced potatoes, salt, pepper and one cupful of water. 
3. Cover and simmer for 5 minutes. 
4. Cut the fish into pieces and add to the potatoes. 
5. Simmer until tender. 
6. Sprinkle with the minced parsley; serve with potatoes.

How To Make Russian Baked Fish

Ingredients:

• 800 grams of boneless fish fillets
• 10 ea mushrooms, canned or boiled (sliced and not 10 cans)
• 2 ea medium hard boiled eggs (sliced)
• 2 ea medium onions (chopped)
• 50 g butter (broke up into small chunks)
• 7 ea peeled potatoes (diced)
• 1-1/2 cup sour cream (25 plus %)
• 1/2 cup shredded cheese (white or yellow – your choice)
• salt and pepper to taste (I use fresh garlic also)

Directions:

1. In a skillet at high heat fry the fish fillets until seared or sealed to hold juices in, on each side. (turn twice but do not cook all the way)
2. While frying the fish have a greased baking pan ready as the oven is being preheated to 300 degrees F.
3. Then place the seared fish slices in the center of the greased baking pan. Then take the diced onions and fry in the same fish skillet – until golden brown brown.
4. While the onions are frying take raw diced potatoes and cover the fish slices, to fill the rest of the empty pan and then apply the cooked onions on top the potatoes and fish.
5. Put the butter in little chunks, then the egg slices and sliced mushrooms on top of everything. (you could slice up some fresh garlic and apply at this time.)
6. Cover with sour cream and shredded cheese. (bury the other ingredients.)
7. Salt and Pepper to taste! (some may salt and pepper twice – once after the potatoes and then at the last step)
8. Bake in the oven until done. (preheat 300 degrees F. and bake for 20 to 30 minutes. in center rack of oven. Keep an eye on the top of dish and pull before it burns.)

How To Make Russian Beef with Canned Mushrooms Recipe

Fish Journal | Fish | Fishing | Aquaculture Ingredients:

• 2 lb Boneless Round Steak
• 3 tb Flour
• 1 ts Salt
• 2 tb Oil
• 1/2 c Finely Chopped Onion
• 1 Minced Garlic Clove
• 1/2 c Coca-Cola
• 2 tb Flour
• 1/2 c Water
• 1 tb Worcestershire Sauce
• 2 oz Canned Mushrooms W/Liquid
• 1 c Sour Cream
• 2 tb Minced Parsley
• Cooked Mashed Potatoes Or
• Cooked Noodles Or
• Cooked Rice

Directions:

1. Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour and the salt. 
2. Shake until the meat is evenly coated. 
3. In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often. 
4. Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. 
5. Cover andsimmer for 30 to 45 minutes or until the meat is fork tender.
6. In a bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth.
7. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms.
8. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) 
9. Stir in the sour cream and heat gently just until the gravy simmers. 
10. Sprinkle with parsley and serve over mashed potatoes, noodles or rice.

4 servings

How To Make Russian Chicken Chakhokhbili

Ingredients:

• 3 pounds chicken thighs, wings, and unboned breasts.
• 5 tablespoons unsalted butter.
• 3 medium onions, coarsely chopped.
• 1 tablespoon all-purpose flour.
• 1 1/4 cups Chicken Consomme.
• 6 medium tomatoes, blanched, peeled, and quartered.
• 1/4 cup dry white wine.
• 2 tablespoons freshly squeezed lemon juice.
• Salt to taste.
• 2 tablespoons tomato paste.
• 1 tablespoon each of finely chopped fresh cilantro and basil.
• 1 1/2 teaspoons each finely chopped fresh tarragon and mint.
• 1/2 teaspoon paprika.
• 3 tablespoons finely chopped parsley.
• 1 clove garlic, crushed.
• Thin lemon slice for garnish.

Directions:

1. Dry the chicken with paper towels. 
2. Melt 2 tablespoons of butter in a medium –size Dutch oven, add chicken pieces, and brown on each side for about 10 minutes. 
3. Remove the chicken and set aside. 
4. Melt 2 more tablespoons of butter in the Dutch oven, add the onions, and saut over medium heat for 10 minutes.
5. In a small skillet stir the flour over low heat for 3 minutes. 
6. Add the remaining tablespoon of butter, stirring continuously, and cook for 2-3 minutes more. 
7. Pour the sauce over the onions in the Dutch oven, stir, then add the tomatoes, wine, and lemon juice, and bring to a boil.
8. Sprinkle the chicken pieces with salt and add to the pot. 
9. Cover and cook over moderate heat for 10 minutes, then add the tomato paste and 1/4 cup of chicken broth of water, if necessary. 
10. Stir, cover, and continue to simmer for 10 minutes more.
11. Mix the herbs and spices, reserving the garlic and 2 tablespoons of the chopped parsley, and add to the stew; simmer for 3-5 minutes. Add the garlic, cover, remove the pot from the heat and let the fragrance infuse for 3 minutes longer.

How to Make North Indian Koftas

Ingredients:

Koftas:

• 1 egg
• 3 tbsp chopped coriander
• 1 medium onion
• 1" root ginger
• 1 green chilli
• ½tsp cinnamon powder
• 6 tbsp vegetable oil

Sauce:

• 2 cardamoms
• 4 cloves
• 1" cinnamon stick
• 2 medium onions
• 1" root ginger
• 1tsp turmeric powder
• 250g tomatoes

Directions:

1. First make the kofta mixture - peel and roughly chop onion and ginger, split and remove seeds from green chilli and place all ingredients for the koftas along with the salt in a food processor.  
2. Blitz for two minutes to blend the ingredients.
3. For the sauce - finely chop onions, grate the ginger, and peel, de-seed and chop tomatoes. Set aside.
4. Shape the meat mixture into small balls, about the size of a walnut and shallow fry in hot oil until coloured but not cooked through. 
5. Remove koftas from pan, turn the heat down low, and make the sauce in the same pan.
6. Toss whole spices into the hot oil, and after a few seconds add the finely chopped onion. 
7. Stir fry until onions turn colour, then add ginger, turmeric and tomatoes to the pan.  
8. Continue frying for a further five minutes, or until the tomatoes take on a rich deep colour. 
9. Pour in about 250ml hot water, bring to a simmer and return koftas to the pan along with any meaty juices.  
10. Season with salt and simmer for about twenty minutes, or until the koftas are tender.
11. Serve hot with boiled basmati rice.

Serves 6 

How to Make English Beef Prime Rib Recipe

Ingredients:

• Prime rib or standing rib (1/2 lb. per serving)
• 1 tsp. MSG powder, optional
• Rock salt (ice cream salt)
• 2 tbsp. Worcestershire sauce
• 1 tsp. paprika
• Salt & pepper to taste

Directions:

1. Select choice prime rib or standing rib. 
2. Season meat with Worcestershire sauce, paprika, MSG powder, salt and pepper. 
3. Rub this seasoning into the meat. 
4. In a large, heavy pan, such as the bottom section of a roaster, pour a layer of rock salt (can be ice cream rock salt) until the bottom surface of the container is completely covered. 
5. Lightly dampen the rock salt with water until the salt is just moist. 
6. Place the prime rib onto the salt in a standing rib position. 
7. Then cover the prime rib completely with rock salt and again repeat the procedure of dampening all of the salt very lightly with water. 
8. Without a cover for the roaster, place the meat, covered with salt, into a preheated oven at 500 degrees. 
9. Allow the prime rib to roast for 12 minutes per pound. 
10. When cooking time is completed, remove the roast from the oven. 
11. The rock salt will be extremely hard and must be carefully broken away from the prime rib. 
12. This can be done with a wooden mallet by gently striking the surface of the salt, creating cracks. 
13. Pull the salt sections away from the meat and brush any remaining salt particles from the roast. 
14. This process which does not impart a salt flavor to the meat, traps the vital flavor juices and insures the very minimum of shrinkage.

More Recipes:

• Korean Spinach Salad Recipe
• Korean Cucumber Salad Recipe
• Korean-Inspired Barbecued Butterflied Leg of Lamb
• Indonesian Spicy Beef Recipe
• Indonesian Chicken Fried With Chili Sauce Recipe
• Indonesian Fish in Peppery Gravy Recipe
• English Lamb With Garlic And Onion Sauce
• English Beef With Tomato Paste Recipe
• English Beef Steak And Oyster Pudding Recipe

English Beef Steak And Oyster Pudding Recipe

Ingredients:

Pastry:

• 3 c. sifted flour
• 1 tsp salt
• 4 tbsp butter
• 1/4 lb. suet, chopped, or 1/2 c. shortening
• 1 egg, beaten
• 3 tbsp water

Filling:

• 3 veal kidneys
• 2 lbs. rump steak, cut in 1 inch cubes
• 1/2 lb mushrooms, sliced
• 3/4 c. chopped onion
• 1 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 16 shucked oysters
• 3/4 c. dry red wine
• 1/2 c. beef broth

Directions:

Pastry:

1. Sift the flour and salt into a bowl; cut in the butter with pastry blender, then cut in the suet or shortening. 
2. With a fork, stir in the egg and water, until a soft ball of dough forms. 
3. Divide in 2 pieces, one larger than the other. 
4. Roll out the large piece and line a 2 quart casserole with it.

Filling:

1. Wash kidneys and soak in cold water. 
2. Cut in half and remove the white core; slice. 
3. Toss together the kidneys, steak, mushrooms, onions, salt & pepper. 
4. Turn into the pastry lined casserole. 
5. Arrange the oysters over mixture, then pour in a mix of the wine and broth. 
6. Roll out remaining dough and cover casserole, sealing edges well. 
7. Cut a slit in top. Cut aluminum foil double the size of the casserole, butter it, and pleat it.
8. Tie it over the casserole. Place casserole in large kettle, and add water to reach halfway up sides of casserole. 
9. Cover kettle, bring to boil and cook over low hear 6 hours.
10. Add hot water as necessary to keep level halfway up. Serve directly from the casserole.

Serves 6 to 8.

More Recipes:

• Korean Spinach Salad Recipe
• Korean Cucumber Salad Recipe
• Korean-Inspired Barbecued Butterflied Leg of Lamb
• Indonesian Spicy Beef Recipe
• Indonesian Chicken Fried With Chili Sauce Recipe
• Indonesian Fish in Peppery Gravy Recipe
• English Lamb With Garlic And Onion Sauce
• English Beef With Tomato Paste Recipe
• How to Make English Beef Prime Rib Recipe

English Beef With Tomato Paste Recipe

Ingredients:

• 1 pound lean ground beef
• 1 tablespoon vegetable oil
• 1 clove garlic, chopped
• 2 shallots, sliced
• 1 medium onion, chopped
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 2 tablespoons parsley, chopped
• 1 cup green peas, frozen are better than canned
• 1 quart mashed potatoes (use your favorite recipe)
• 8 tablespoons grated cheddar cheese
• 4 tablespoons shredded parmesan cheese

Directions:

1. Make your favorite mashed potatoes and keep them warm. 
2. Grate the cheese and pre-heat the oven to 400 degrees F.
3. In a hot skillet, add the vegetable oil, then brown the meat with the garlic, shallots and onions. 
4. When browned and the vegetables are tender, add the salt, pepper and flour. 
5. Cook for 3-4 minutes over medium heat, stirring often. 
6. Add the tomato paste, beef or chicken broth and cook until the mixture becomes thick and creamy. (If you like a thinner sauce just add a little more broth).
7. Now add the peas, (Other vegetable combinations if you like) and parsley. 
8. Taste the mixture and add more salt and pepper if you like.
9. Place in a casserole dish and top evenly with the warm mashed potatoes and grated cheese. 
10. Bake for twenty minutes or until golden brown.

Serves: about 4

More Recipes:

• Korean Spinach Salad Recipe
• Korean Cucumber Salad Recipe
• Korean-Inspired Barbecued Butterflied Leg of Lamb
• Indonesian Spicy Beef Recipe
• Indonesian Chicken Fried With Chili Sauce Recipe
• Indonesian Fish in Peppery Gravy Recipe
• English Lamb With Garlic And Onion Sauce
• English Beef Steak And Oyster Pudding Recipe
• How to Make English Beef Prime Rib Recipe

Russian Solyanka Stew Recipe

Solyanka (russ.: солянка) – a rich salty spicy stew – is one of the most popular dishes of the Russian cuisine. There are different kinds of Solyanka: with meat, sausages, fish or mushrooms. Most important ingredients are cucumber pickles or salted mushrooms. In Russian Solyanka means "salty", derived from the word соль - [sol] (salt).

Ingredients:

• 2 litres (=8 cups) rich meat or bones stock
• 500 g (=1.1 lb) different sorts of meat (smoked pork chops, gammon, sausages, cooked meat from the stock, chicken)
• 2 onions
• 2 pickled cucumbers
• 100 ml (=1/2 cup) brine
• 2 tbsp tomato paste
• bay leaf
• black peppercorns
• lemon
• oil or butter
• fresh herbs (dill, parsley)

Directions:

1. Make meat stock (as for borsch), strip meat off bones and chop it in fine pieces.
2. Preheat a pan, add oil or butter. Cut the onions in semi-rings and stir until transparent.
3. Cut pickled cucumbers in stripes. Put the cucumbers and the tomato paste into the pan and stir for a couple of minutes.
4. Chop the meat in fine pieces.
5. Boil the stock up, add stirred onions, cucumbers, meat, brine, peppercorns and the bay leaf and simmer for about 10 minutes.
6. Serve with a piece of lemon, fresh herbs and sour cream.

More Recipes:

• Korean Mustard Salad (Kyujachae) Recipe
• Korean Pan Fried Fish (Saeng Sun Jun) Recipe
  
• Korean Seafood Pancake Recipe
• Korean Shrimp and Scallion Pancake
• Korean Shrimp Pancake with Special Sauce Recipe
• Korean Spicy Lamb and Cutlets Recipe
• Korean Spicy Shrimp with Vegetable Stir-Fry Recipe
• Korean Squash Salad (Hobak Namul) Recipe
• Korean Traditional Cabbage Kimchi Recipe
• Musangchae Korean White Radish Salad Recipe
• Russian Borsch Stew Recipe
• Russian Braised Spring Lamb with Cabbage (Tushenaya baraninas kapustoi) Recipe
• Russian Lamb Ragout (Ragu iz Baranini) Recipe
• Russian Pancakes Recipe
• Spanish Beef and Vegetable Soup Recipe
• Spanish Cod with Fish Sauce Recipe
• Spanish Fish and Seafood Rice Stew Recipe
• Spanish Chickpeas with Spinach Recipe
• Spanish Fish in Pine Nut Sauce Recipe
• Spanish Garlic Chicken Recipe

Swiss Chocolate Cheese Cake with Apricots Recipe

Ingredients:

• 175 g petits beurre biscuits
• 50 g butter
• 175 g sugar
• 500 low fat cottage cheese
• 6 leaves of gelatine
• 3 fresh eggs
• 1 tin of apricot halves (500 g)
• 100 g plain dark chocolate
• 0.5 dl espresso coffee
• 2 dl full cream

For one spring cake tin or one flan case 22 cm in diameter
Yield: 8–12 pieces
Preparation time: approx. 45 minutes
Total time: at least 6 hours to set

Directions:

1. Use a rolling pin to mash the Petits Beurres biscuits inside a plastic bag into fine pieces. 
2. Melt the butter. 
3. Add 25 g sugar and 2 dessert spoons of cottage cheese to the biscuits and mix well. 
4. Grease the sides of the spring cake tin or the flan case with a little butter, and line with a strip of grease proof paper. 
5. Place the tin on a flan tray. 
6. Spread the biscuit mixture evenly inside the ring. 
7. Press down well to make a base approximately 1 cm thick.
8. Place the gelatine in cold water for 10 minutes. 
9. Separate the eggs. 
10. Stir the egg yolk with 75 g of sugar until frothy. 
11. Mix in the cottage cheese. 
12. Dissolve the gelatine in 2 dessert spoons of the cottage cheese mixture over a low heat. Stir into the rest of the cottage cheese mixture. 
13. Divide the mixture into two bowls.
14. Drain the apricots, keep the juice on one side. 
15. Stir in 1 dl of the apricot juice into one of the cottage cheese mixtures. 
16. Break up the chocolate and dissolve the pieces in the espresso coffee over the lowest heat setting. 
17. Stir into the other cottage cheese mixture. 
18. Beat the egg white until stiff, gradually add 75 g of sugar to the mixture and continue stirring for a while. 
19. Fold half into each of the cottage cheese mixtures. 
20. Whip the cream until stiff and add one half to each of the cottage cheese mixtures. 
21. Pour the dark mixture onto the base. 
22. Put aside to cool for 10 minutes.
23. Place half of the apricots to one side for the decoration. 
24. Spread the apricots over the dark mixture. 
25. Smooth the light mixture over the top. 
26. Keep in the refrigerator for a minimum of 6 hours to set. Decorate with apricots.

Spanish Fish and Seafood Rice Stew Recipe

Ingredients:

for the caldero:

• about 1 lb round Mediterranean rice (like Calaspara Bomba)
• 1 lb monkfish
• 15-20 raw shrimp, peeled
• about 1-2 lbs of variety of whole fresh fish like seabream, sea bass, red mullet, etc, cheaper fish is fine
• 2 ñoras or 2 ts sweet paprika
• 1/4 white wine
• 6 cloves garlic
• 1 onion chopped
• 2 tomatoes, peeled, finely chopped
• 3-4 stems of fresh-leaf parsley
• 5 TB olive oil

for the alioli:

• 1 egg yolk
• 1 ts lemon juice
• 1 ts dijon mustard
• 2 TB olive oil
• 5 TB extra virgin olive oil

Directions:

1. We begin by making the stock. Heat the oil over medium-high heat in a large stock pot. If you were able to find the ñoras, add them to the hot oil and cook for few minutes and then remove them (reserve them).
2. Now add the fish heads to the hot oil and cook until they are brown. Remove the heads. Place the garlic (and cooked ñoras if you have them), in a pistol and mortar and grind them into a paste. Add the onion and garlic to the hot oil and cook for 2 minutes. Now add the tomatoes and cook for 5 minutes.
3. Add the white wine and 140 oz. (18 cups) water to the pot. Add the parsley and bring to a boil. Roughly cut the fish into pieces and add to the stock. Cook the stock for 10-12 minutes or until the fish is done. Remove the fish (I reserve the monk fish, and discard the rest). Strain off the large chunks and make sure the bones are removed from the stock.
4. Now add the rice and cook for about 20 minutes or until the rice is done. About 10 minutes before the rice is done, add the shrimp and reserved monk fish. Caldero is supposed to be a little soupy, so add a little more water if it gets too thick.
5. Serve the caldero with a lemon wedge and the fresh alioli sauce.
6. For the alioli sauce:
7. Place the egg, lemon juice and mustard in a small bowl and beat together. Slowly add the regular olive oil in a stream and beat. Now add the extra virgin olive oil in a slow stream and beat. Beat the sauce until it thickens

More Recipes:

• Korean Mustard Salad (Kyujachae) Recipe
• Korean Pan Fried Fish (Saeng Sun Jun) Recipe
  
• Korean Seafood Pancake Recipe
• Korean Shrimp and Scallion Pancake
• Korean Shrimp Pancake with Special Sauce Recipe
• Korean Spicy Lamb and Cutlets Recipe
• Korean Spicy Shrimp with Vegetable Stir-Fry Recipe
• Korean Squash Salad (Hobak Namul) Recipe
• Korean Traditional Cabbage Kimchi Recipe
• Musangchae Korean White Radish Salad Recipe
• Russian Borsch Stew Recipe
• Russian Braised Spring Lamb with Cabbage (Tushenaya baraninas kapustoi) Recipe
• Russian Lamb Ragout (Ragu iz Baranini) Recipe
• Russian Pancakes Recipe
• Russian Solyanka Stew Recipe
• Spanish Beef and Vegetable Soup Recipe
• Spanish Cod with Fish Sauce Recipe
• Spanish Chickpeas with Spinach Recipe
• Spanish Fish in Pine Nut Sauce Recipe
• Spanish Garlic Chicken Recipe

Spanish Cod with Fish Sauce Recipe

Ingredients:

• 2 lbs of fresh cod or hake
• 6 TB olive oil
• 1 clove garlic finely chopped
• 1/2 white onion finely chopped
• 1 cup fish stock
• 1/4 dry white wine
• 1/2 cup plain tomato sauce
• 2 tomatoes chopped
• 1 TB lemon juice
• 1/4 ts dry thyme
• 1 TB fresh flat-leaf parsley
• salt and pepper to your taste
• optional: 1 cup fresh or frozen peas

Directions:

1. Begin by heating the oil over medium-high heat. 
2. Add the garlic and onion and cook until they soften. 
3. Add the stock, wine, and lemon juice and cook for 2 minutes. 
4. Add the tomato sauce, salt, pepper, chopped tomatoes, and thyme and simmer for 5 minutes. 
5. Add the peas and fresh parsley.
6. Clean and dry the fish. 
7. Lightly season with salt and pepper and add the fish to the sauce. 
8. Cook about 5-7 minutes on each side until done.
9. Serve in a shallow dish with plenty of the sauce and some bread on the side for dipping.

More Recipes:

• Korean Mustard Salad (Kyujachae) Recipe
• Korean Pan Fried Fish (Saeng Sun Jun) Recipe
  
• Korean Seafood Pancake Recipe
• Korean Shrimp and Scallion Pancake
• Korean Shrimp Pancake with Special Sauce Recipe
• Korean Spicy Lamb and Cutlets Recipe
• Korean Spicy Shrimp with Vegetable Stir-Fry Recipe
• Korean Squash Salad (Hobak Namul) Recipe
• Korean Traditional Cabbage Kimchi Recipe
• Musangchae Korean White Radish Salad Recipe
• Russian Borsch Stew Recipe
• Russian Braised Spring Lamb with Cabbage (Tushenaya baraninas kapustoi) Recipe
• Russian Lamb Ragout (Ragu iz Baranini) Recipe
• Russian Pancakes Recipe
• Russian Solyanka Stew Recipe
• Spanish Beef and Vegetable Soup Recipe
• Spanish Fish and Seafood Rice Stew Recipe
• Spanish Chickpeas with Spinach Recipe
• Spanish Fish in Pine Nut Sauce Recipe
• Spanish Garlic Chicken Recipe

Russian Borsch Stew Recipe

Borsch (russ.: борщ) is actually a traditional Ukrainian dish. But centuries ago this rich stew became one of the most popular dishes in Russia. It is also known as Russian red (or beet) soup and has different spellings: borscht, borsh, borsht, borcsh, borstch, etc.

Ingredients:

• 2 litre (= 8 cups) meat stock or water
• 200 g (=7 oz) beef
• 2 bay leaves
• 1 onion
• 200 g (=7 oz) cabbage
• 150 g (=5 oz) potato
• 200 g (=7 oz) beets
• 100 g (=3.5 oz) carrot
• 1 tbsp tomato puree (or 2 tomatoes)
• 100 g (=3.5 oz) lard, bacon or butter
• 1 tbsp sugar
• 1 tbsp vinegar (3%)
• 100 g (=1/2 cup) sour cream
• parsley and/or chives salt, pepper

Directions:

1. Meat stock (can be cooked in advance)
2. Place meat in a pan and add cold water to cover the meat. Bring to boil, removing scam as it gathers. Pour the water away and clean off any scam. Place meat in the pan, fill it with boiling water and bring everything to slow boil. Add one whole onion and bay leaves and let it simmer in the covered pan on low heat for about 2 hours.
3. Remove cooked onion and bay leaves. Strip meat off bones and finely chop it.
4. Cut potatoes into thick chips. Shred the cabbage.
5. Bring meat stock (or water) to boil, put in potatoes and cabbage and let it simmer for about 15 minutes.
6. Grate or cut carrots and beets into very thin stripes.
7. Preheat a frying pan and add lard, bacon or butter. Add beets and sauté for about 10-15 minutes.
8. Add tomato puree (or chopped tomatoes), sugar and vinegar and cook for a couple of minutes. Add some water or meat stock if the mixture gets too dry.
9. Add carrots. Sauté in the covered pan for another 10 minutes.
10. Put sautéed vegetables into the pan with cabbage and potatoes.
11. Add cooked meat and simmer for another 5 minutes. Season to taste with salt and pepper.
12. Serve borsch with chopped fresh parsley or chives, sour cream (1-2 tbsp per portion) and a piece of brown bread.

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