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Fish Stock

1. 2 tablespoons extra-virgin olive oil 2. 1 large yellow onion, quartered 3. 2 garlic cloves, crushed 4. 2 medium carrots, each cut into 3 or 4 pieces 5. 1 large leek, split lengthwise, rinsed between layers, and cut into several pieces; separate white parts from green 6. 2 pounds non-oily fish heads (gills removed) and bones* 6. 3 or 4 sprigs flat-leaf parsley 7. 3 or 4 sprigs thyme 8. 8 peppercorns 9. 1 1/2 cups dry white wine
 

Fish Soup

* 1/2 onion, chopped * 1 clove garlic, minced * 1 tablespoon chili powder * 1 1/2 cups Fish broth * 1 (4 ounce) can canned green chile peppers, chopped * 1 teaspoon ground cumin * 1 1/2 cups canned peeled and diced tomatoes * 1/2 cup chopped green bell pepper * 1/2 cup shrimp * 1/2 pound cod fillets * 3/4 cup plain nonfat yogurt
 
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