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Ingredients: 64 Tablespoon(s) water 1 Pound(s) potatoes, peeled, 1/2 length; cut crosswise -1 medium tomatoes; peeled, quartered 3 clove garlic; chopped 1 1/2 Tablespoon(s) lemon juice 1/3 Tablespoon(s) paprika 1/2 Teaspoon(s) cumin 1/4 Teaspoon(s) crushed red pepper flakes 5 1/3 Tablespoon(s) cilantro (fresh) 1 Pound(s) white fish, cod, haddock, seabass 3 Tablespoon(s) olive oil Directions: Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with 1 tablespoon chopped cilantro and serve. Contributor: Bon Appetit May 1995
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Heat the bacon fat or butter in a large, heavy skillet and add the diced potatoes. Cook over medium heat until lightly browned. Add 2 Fish in parchment paper Bake in 425F oven for 10-20 minutes depending on thickness of fish. Scalloped potatoes and onions #4 Cut onion slices in half. Place layer of potatoes and layer of onion in small casserole dish, separating onion into half-rings as you spread it. Sprinkle part of the salt and pepper over this layer. Repeat until vegetables and seasonings are u Adobong isda (fish in tangy sauce) 1. Put fish in porcelain or teflon skillet. Combine the rest of ingredients except cooking oil, and pour over the fish. 2. Over medium heat, bring to a boil. Cover, lower heat and simmer for about 10 minutes turning fish once. 3. Transf Barbecued potatoes #2 1. Spray a sheet of foil with cooking spray. Set the foil on BBQ grill. start the grill. 2. Add potatoes to a covered glass casserole and sprinkle with seasonings. 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