Right, let's see. This is all terribly roughing-out cooking rather than using real things, unfortunately.
I used two kinds of fish, 3 fillets frozen Alaskan pollock and a can of pilchards, on the basis that I wanted a mix of light & dark fishiness in it.
Two cans of tomatoes and some sugar to deal with the acidity from that.
A couple of fish-stock-cubes, and some flour to thicken it up a bit.
Green herbs (mostly thyme and basil) in addition to the pepper. (Rough-crushed black peppercorns, that is.)
Put it all in the pan, break up the lumps, and leave it to simmer for an hour or so. I'd've liked to have used the blender to smooth it out and stop the annoying distinction between semi-solid lumps and water-based mother liquor.
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branchandroot
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Date: 2005-08-19 11:50 pm (UTC)I used two kinds of fish, 3 fillets frozen Alaskan pollock and a can of pilchards, on the basis that I wanted a mix of light & dark fishiness in it.
Two cans of tomatoes and some sugar to deal with the acidity from that.
A couple of fish-stock-cubes, and some flour to thicken it up a bit.
Green herbs (mostly thyme and basil) in addition to the pepper. (Rough-crushed black peppercorns, that is.)
Put it all in the pan, break up the lumps, and leave it to simmer for an hour or so. I'd've liked to have used the blender to smooth it out and stop the annoying distinction between semi-solid lumps and water-based mother liquor.