[london.food] Fish stew

[prev] [thread] [next] [lurker] [Date index for 2003/10/5]

Fish stew.  How do I make the fish not disintegrate?  If I stir the
stew, the fish falls apart.  If I don't stir it, the vegetables sink
to the bottom and burn.  I've tried using a heat diffuser.  What's the
trick?

Kake

• [london.food] Fish stew Kate L Pugh 21:18 on 05 Oct 2003
  Fish stew. How do I make the fish not disintegrate? If I stir the
  • Re: [london.food] Fish stew Robert / Elizabeth Fusina 21:38 on 05 Oct 2003
    Um, Hi. Roger told me about this group, and I have been lurking for a while.
    • too deep to show
  • RE: [london.food] Fish stew Wistow, Kay 07:57 on 06 Oct 2003
    quality stock to enhance flavour and add fish late in the cooking.
    • too deep to show
  • RE: [london.food] Fish stew Wistow, Kay 08:05 on 13 Oct 2003
    The maximum recommended length of time to keep fish frozen is 3 months,
    • too deep to show
  • Roger Burton West 09:46 on 13 Oct 2003
    Thank you.
  • RE: [london.food] Fish stew Wistow, Kay 07:59 on 15 Oct 2003
    Yes, it does freeze, however trick is to undercook. tendency for flesh to
    • too deep to show
  • RE: [london.food] Fish stew Wistow, Kay 09:31 on 16 Oct 2003
    Kake
    • too deep to show
• Kate L Pugh 09:19 on 16 Oct 2003
  Thanks again. Your first recipe was so successful that I decided to

Generated at 10:45 on 03 Jan 2004 by mariachi 0.41