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Friday 5 december 2008
11:18
Find in our guide
Main course / Fish and Seafood
to read : culinary lexicon
Alevin Curry
Alevin Curry
Cod “Rougail”
Cod “Rougail”
Corvina with Combava Tartar Sauce
Crab with spicy tomato dipping sauce
Drum fish en papillotte season with “French sea salt” by Brigitte Grondin
Fish Curry
Flambé Trout with vanilla sauce
Flambéd King Prawns
Flambéd Swordfish with a combava sauce
Herring “Rougail”
King Prawn Curry
Lobster curry
Lobster tails with vanilla sauce
Lobster with vanilla sauce
Mussel “Rougail”
Octopus Stew
Octopus Stew
Prawn Curry
Prawn Curry
Sardines
Shark “Massalé”
Swordfish “Massalé”
Trout served with watercress
Tuna “Massalé”
Tuna Curry
Tuna Curry
Cod “Rougail”
rating :
Ingredients :
-1kg dried cod
-8 small tomatoes
-6 small onions
-1 green bell pepper
-Chilies
-1 piece of ginger
-1 sprig of thyme
-Salt and oil
Method :
Begin by washing the cod thoroughly to remove the salt and then cut it into large pieces. Next, bone and flake the cod.Finely mince the onions and the bell pepper. Cut the tomatoes into small chunks. Then, crush the ginger together with the chilies into a paste.
Fry the cod in two tablespoons of oil until golden brown. Stir constantly or the cod will stick to the bottom of the pan.
After 5 minutes, stir in the onions and the bell pepper and simmer for a further 4 minutes. Add the crushed condiments and cook for 2 minutes before adding the thyme and tomatoes. Combine all the ingredients, cover and cook for 10 minutes.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
