Tämä äyriäispeippo, vaikuttava väkijoukon ystävä, voidaan valmistaa ajoissa ja valmistaa vain 15 minuuttia ennen kuin palvelet sitä. Jos jätät taskurapujalat, käytä vielä 8 unssia valkoista kalaa pitämään hauduttamaton.
Lähde: Martha Stewart Living, huhtikuu 2010
Tarjoilut
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Cookin huomautukset
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As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This seafood stew, an impressive crowd-pleaser, can be prepared in advance and cooked in just 15 minutes before serving. If you omit the shrimp legs, use an additional 8 ounces of white fish to keep the broth hearty. Source: Martha Stewart Living, April 2010. 8 servings. Ingredients: 1/4 cup extra-virgin olive oil, 1 large onion, roughly chopped, 4 garlic cloves, minced, 2 1/2 teaspoons fresh thyme, 2 teaspoons dried oregano, 1/2 teaspoon crushed red pepper flakes, 1 dried bay leaf, 1 can (28 ounces) whole peeled tomatoes with juice, crushed, 1 1/4 cups dry white wine, 1 1/4 cups water, 1 cup bottled clam juice, 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional), 24 littleneck clams, well scrubbed, 1 pound firm, skin-on white fish fillets (such as red snapper, sea bass, or cod), coarse salt and freshly ground pepper, 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired, 1/2 cup roughly chopped fresh flat-leaf parsley. Instructions: 1. Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3-4 minutes. Stir in thyme, oregano, red pepper flakes, and bay leaf. 2. Add crushed tomatoes and their juices, white wine, water, and clam juice; bring to a simmer. 3. Add crab and clams. Cover and cook until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to pot. Cover and cook until fish is opaque and shrimp are pink, 2-3 minutes. Discard bay leaf and any unopened clams. 4. Remove pot from heat. Stir in parsley. Season with salt and pepper. Cooks Notes: The broth can be made through step 2 and chilled for up to 2 days; bring to a simmer before finishing in the oven.”
26.04.2023 @ 20:09
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This seafood stew, an impressive crowd-pleaser, can be prepared in advance and cooked in just 15 minutes before serving. If you omit the shrimp legs, use an additional 8 ounces of white fish to keep the broth hearty. Source: Martha Stewart Living, April 2010. 8 servings. Ingredients: 1/4 cup extra-virgin olive oil, 1 large onion, roughly chopped, 4 garlic cloves, minced, 2 1/2 teaspoons fresh thyme, 2 teaspoons dried oregano, 1/2 teaspoon crushed red pepper flakes, 1 dried bay leaf, 1 can (28 ounces) whole peeled tomatoes with juice, crushed, 1 1/4 cups dry white wine, 1 1/4 cups water, 1 cup bottled clam juice, 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional), 24 littleneck clams, well scrubbed, 1 pound firm, skin-on white fish fillets (such as red snapper, sea bass, or cod), coarse salt and freshly ground pepper, 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired, 1/2 cup roughly chopped fresh flat-leaf parsley. Instructions: 1. Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3-4 minutes. Stir in thyme, oregano, red pepper flakes, and bay leaf. 2. Add crushed tomatoes and their juices, white wine, water, and clam juice; bring to a simmer. 3. Add crab and clams. Cover and cook until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to pot. Cover and cook until fish is opaque and shrimp are pink, 2-3 minutes. Discard bay leaf and any unopened clams. 4. Remove pot from heat. Stir in parsley. Season with salt and pepper. Cooks Notes: The broth can be made through step 2 and chilled for up to 2 days; bring to a simmer before finishing in the oven.”