Guiso de pescado (Fish stew): Difference between revisions

Latest revision as of 18:53, 8 December 2022

This fish stew from land-locked Paraguay is usually made with a fish called 'dorado' (dolphin fish) which is found in the great Paraguay River, but any firm-fleshed white fish will be fine.

Guiso de pescado (Fish stew)

Servings:	Serves 4
Calories per serving:	434
Ready in:	1 hour 15 minutes
Prep. time:	30 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	27th October 2012

Best recipe review Fish in dauphinoise potatoes 5/5 Fabulous Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

4 fish steaks, weighing about 225g each
Seasoning
60ml lemon juice
2 tablespoons of vegetable or olive oil
2 medium onions, thinly sliced
Garlic to taste, crushed
2 tomatoes, peeled and sliced
2 sweet peppers, seeded and sliced
2 medium potatoes, peeled and thinly sliced
1 bay leaf
Sprig of thyme
2 or 3 sprigs parsley
140ml dry white wine
140ml fish stock

Mise en place

Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Oven baked)
The ingredients (for 2 people)

Method

Season the fish steaks, place in a dish and pour the lemon juice over them.
Allow to stand for an hour, turning occasionally.
Fry the onions and garlic in a separate pan or a flame-proof casserole.
Layer the fish steaks, onions, herbs and vegetables in the casserole and top with the sliced potatoes.
Season and and add the wine and fish stock.
Drizzle with a littleolive oil
Bake for 40 minutes, finishing under a hot grill for the last 5 minutes to crisp the potatoes.
Serve immediately.

Serving suggestions

This was a full meal and did not need any other accompaniment.

Chef's notes

Well this recipe turned out to be a bit of a trial. Following the original recipe, it was plain that there would not nearly enough liquid to cover the potatoes which meant that it could never be cooked on the hob. Adding more liquid to accommodate that would have turned it into soup. I decided to oven cook it, except the oven broke down when I tried to use it, so the half finished dish had to be refrigerated and begun again the next day. I decided to par boil the thinly sliced potatoes as I didn't want them to be undercooked. Eventually it was a fantastic tasting (and looking) meal, but probably not as originally intended - the benefit of testing recipes first!

The recipe above is my modified version, you can see the original by viewing the history tab above.

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#fish #onions #oliveoil #fishstock #garlic #lemonjuice #parboil #unusualrecipes #sweetpeppers #whitefish #vegetables

@@ Line 1: / Line 1: @@
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+{{#seo:
+|title=Guiso de pescado (Fish stew), Fish recipe
+|titlemode=replace
+|keywords=#fish #onions #oliveoil #fishstock #garlic #lemonjuice #parboil #unusualrecipes #sweetpeppers #whitefish #vegetables
+|hashtagrev=032020
+|description=This fish stew from land-locked Paraguay is usually made with a fish called 'dorado' (dolphin fish) which is found in the great Paraguay River, but
+}}
+<!-- /seo -->
+This [[Fish|fish]] [[Stew|stew]] from land-locked Paraguay is usually made with a fish called '[[dorado]]' (dolphin fish) which is found in the great Paraguay River, but any firm-fleshed [[white fish]] will be fine.
 {{recipesummary
- |Servings = Serves 4
+|TotalCalories = 1737
+|PortionCalories = 434
+|DatePublished=27th October 2012
+|Author=JuliaBalbilla
+|Servings = Serves 4
   |Difficulty = 2
   |TotalTime = 1 hour 15 minutes
   |PrepTime = 30 minutes
   |CookTime = 45 minutes
-  |Image = [[Image:Guiso de pescado (Fish stew) recipe.jpg|300px|alt=Electus]]
+  |Image = [[Image:Guiso de pescado (Fish stew) recipe.jpg|thumb|middle|none|alt=Electus]]
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-[[Image:Guiso de pescado (Fish stew) baked.jpg|thumb|300px|right|Oven baked)]]
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-[[Image:Guiso de pescado (Fish stew) ingredients.jpg|thumb|300px|right|The ingredients (for 2 people)]]
+<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
+<span class="review"> <span class="reviewHeader">
+====Best recipe review====
+</span>
+''<span class="reviewTitle">Fish in dauphinoise potatoes</span>''
+<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
+<span class="reviewDesc">Fabulous</span>
+<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span>
+</tr></td>
+</table>
-This [[Fish|fish]] [[Stew|stew]] from land-locked Paraguay is usually made with a fish called 'dorado' (dolphin fish) which is found in the great Paraguay River, but any firm-fleshed white fish will be fine.
-===Ingredients===
 {{RecipeIngredients
 | 4 [[Fish|fish]] steaks, weighing about 225g each
@@ Line 33: / Line 57: @@
 ===[[Mise en place]]===
-* Pre-heat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
+* Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
+<gallery widths=250px heights=250px perrow=5>
+Image:Guiso de pescado (Fish stew) baked.jpg|thumb|300px|right|Oven baked)
+Image:Guiso de pescado (Fish stew) ingredients.jpg|thumb|300px|right|The ingredients (for 2 people)
+</gallery>
 ===Method===
@@ Line 50: / Line 78: @@
 ===Chef's notes===
 Well this recipe turned out to be a bit of a trial. Following the original recipe, it was plain that there would not nearly enough liquid to cover the potatoes which meant that it could never be cooked on the hob. Adding more liquid to accommodate that would have turned it into soup.
-I decided to oven cook it, except the oven broke down when I tried to use it, so the half finished dish had to be refrigerated and begun again the next day.  I decided to [[par-boil]] the thinly sliced potatoes as I didn't want them to be undercooked.  Eventually it was a fantastic tasting (and looking) meal, but probably not as originally intended - the benefit of testing recipes first!
+I decided to oven cook it, except the oven broke down when I tried to use it, so the half finished dish had to be refrigerated and begun again the next day.  I decided to [[par boil]] the thinly sliced potatoes as I didn't want them to be undercooked.  Eventually it was a fantastic tasting (and looking) meal, but probably not as originally intended - the benefit of testing recipes first!
 The recipe above is my modified version, you can see the original by viewing the ''history'' tab above.
+{{RecipeLine}}
 [[Category:Recipes|Fish stew]]
 [[Category:Latin American recipes|Fish stew]]
@@ Line 60: / Line 89: @@
 [[Category:Freshwater fish recipes|Fish stew]]
 [[Category:Baked or roasted]]
+[[Category:Unusual recipes]]
+<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/fish|#fish]] [[Special:Search/onions|#onions]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/fishstock|#fishstock]] [[Special:Search/garlic|#garlic]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/parboil|#parboil]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/sweetpeppers|#sweetpeppers]] [[Special:Search/whitefish|#whitefish]] [[Special:Search/vegetables|#vegetables]]
+</code><!-- /footer hashtags -->

Guiso de pescado (Fish stew): Difference between revisions

Latest revision as of 18:53, 8 December 2022

Best recipe review