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P'noy Coconut Fish Stew Pot

  • Danny Peter Flores
  • Feb 21, 2018
  • 1 min read

Ingredients:

-chicken broth

-coconut milk

-thyme

-dill

-lemon grass

-leeks

-Canadian B. C. bell peppers (roasted, peeled)

-broccoli spears (peeled)

-steelhead salmon (pre-fried, ginger and garlic)

-salt & pepper

Instructions:

-Prepare the veggies and cut into finger or bite size pieces as preferred.

-Sautee initially in canola oil, add in pre-fried steelhead salmon and herbs/spices

finally adding in the broth and coco milk with salt & pepper to taste.

-Heat over med.-high heat to boil then low, covered to simmer for 25-35 mins..

-Serve with buttered French crusty bread.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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