Re: [london.food] Fish stew

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>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?

Um, Hi. Roger told me about this group, and I have been lurking for a while.

I do have an answer to this one.
Add the fish toward the end, as it doesn't take a lot to cook it 
through-probably ten minutes at the most, and fish is not better for 
overcooking. Or cook the stew in the oven, where you don't have to 
stir it.

Elizabeth

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  • [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.
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    • 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.
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    • 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,
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    • 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
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    • RE: [london.food] Fish stew Wistow, Kay 09:31 on 16 Oct 2003
      Kake
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  • Kate L Pugh 09:19 on 16 Oct 2003
    Thanks again. Your first recipe was so successful that I decided to

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