BRETON FISH SOUP
This is a hearty soup with leek, potato and fish chunks. Add some dry white wine at the end for extra flavor.
Provided by Mme M
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash the leeks thoroughly, and cut the whites only into 1" rounds.
- Peel the potatoes, and cut them into chunks to fit a soup spoon.
- Skin the tomatoes, and deseed them.
- Dice the celery heart into small pieces.
- Put the above ingredients into a soup pan with 1 quart of water. Add the salt, pepper, thyme, and bay leaf.
- Bring to the boil, then simmer for 25 minutes.
- Discard the thyme and the bay leaf.
- Clean the fish, skin it and fillet it carefully. Cut into chunks.
- Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
- Beat the egg yolk with the cream in a bowl.
- Add some of the broth to this, mix it around, and put the whole lot into the soup pan.
- Keep over very low heat, and stir until the broth thickens somewhat.
- Don't boil it!
Nutrition Facts : Calories 443.1, Fat 8.3, SaturatedFat 2.1, Cholesterol 124.8, Sodium 462.1, Carbohydrate 38.2, Fiber 5.8, Sugar 7.8, Protein 52.9
FAR BRETON
Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish. Its very easy to make. It is possible to change the recipe using different kinds of fruit. And leave out the rum for the kids!
Provided by saning
Categories World Cuisine Recipes European French
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2 quart baking dish.
- Place the pitted prunes in a saucepan with enough water to cover. Bring to a simmer, and cook until the prunes are tender but still hold their shape, about 10 minutes. Drain the prunes and arrange them in the bottom of the prepared baking dish.
- Whisk together the flour, white sugar, vanilla sugar, baking powder, and salt in a large bowl. Whisk in the eggs one at a time, beating well after each addition. Gradually pour in the milk, stirring vigorously with a wooden spoon until combined. Stir in the rum. Pour the batter evenly over the prunes.
- Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F, and bake until the filling is firm, has risen a little, and the top is browned, about 30 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 53.3 g, Cholesterol 102.2 mg, Fat 5.8 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 2.5 g, Sodium 134.2 mg, Sugar 33.5 g
SPICY FISH SOUP
A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.
Provided by CHEFETTE
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
- Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
- Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g
BEEF BRETONNE
This was a recipe my mother used to make for special occasions and around the holidays. I'm not sure where she found this but it was always a favorite and often requested. It is on the order of a stroganoff but has an incredible distinctive taste all its own - which I like to call "come back" flavor. It is great served over broad egg noodles and a nice dinner salad which is sure to impress almost any guest. People think you have been slaving in the kitchen all day but if truth be told, it is relatively easy to make and the beauty of this dish is -- it is made ahead of time and you can actually enjoy your company and not spend all your time, last minute, in the kitchen cooking. I suggest you use and electric skillet/dutch oven if you have one since you have a more even heat control. If not, this still can be done on top of the stove with a little closer monitoring so it doesn't burn. Hope you enjoy as much as we have.
Provided by Goodies from Grandm
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim off all fat from meat and cut into 3/4 inch cubes.
- Melt butter in deep skillet.
- Crush garlic and add to melted butter.
- Brown meat on all sides in garlic butter.
- Add thinly sliced onions to meat and cook until onions are soft but not brown.
- Remove meat and onions and blend flour with remaining juices.
- Add remaining ingredients to flour and juices, blending until sauce is slightly thickened.
- Return meat and onions to skillet, cover and bring just to a boil.
- Lower heat and simmer for 1.5 hours or until meat is tender.
- Serve over cooked broad egg noodles.
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