The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [192]
2. Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the onion; cook, stirring often, until translucent, about 5 minutes. Add the spice paste; cook, stirring, 2 minutes. Add 1¼ cups water; bring to a simmer.
3. Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in the coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
4. Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through, about 8 minutes. Serve immediately over rice.
poached cod with parsley sauce
SERVES 4
This main dish is delicious served with boiled potatoes or rice.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ cup whole milk
½ cup homemade or store-bought fish or vegetable stock
Coarse salt
¾ cup finely chopped fresh flat-leaf parsley, plus 4 sprigs, for garnish
2 tablespoons finely chopped fresh chives
1 strip lemon peel (3 inches)
¼ cup plus 2 teaspoons fresh lemon juice (about 2 lemons)
4 cod fillets (5 ounces each), skinned
1. Melt the butter over medium heat in a small saucepan. Add the flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in the milk in a slow, steady stream; whisk until incorporated. Whisk in the stock. Add ½ teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in the parsley and chives.
2. Meanwhile, bring 1½ quarts water, the lemon peel, ¼ cup lemon juice, and ½ teaspoon salt to a boil in a medium sauté pan or other wide straight-sided pan. Place the fillets in the liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
3. Reheat the sauce over medium-low heat, if necessary, and add the remaining 2 teaspoons lemon juice. Gently lift the fillets from the liquid with a slotted spatula; place 1 fillet on each of 4 plates. Spoon one-quarter of the sauce over each serving, and garnish with a parsley sprig.
FIT TO EAT RECIPE PER SERVING: 214 CALORIES, 8 G FAT, 72 MG CHOLESTEROL, 7 G CARBOHYDRATE, 713 MG SODIUM, 28 G PROTEIN, 1 G FIBER
poached salmon steaks with creamy dill sauce
SERVES 4
½ cup fresh lemon juice (2 juiced halves reserved)
Coarse salt
1½ teaspoons whole black peppercorns
4 salmon steaks (each ¾ inch thick)
1 small fennel bulb, trimmed and sliced
1 small onion, thinly sliced
½ cup finely chopped fresh dill, plus 8 sprigs, plus more sprigs for garnish
8 sprigs flat-leaf parsley
½ cup mayonnaise
½ cup sour cream
¾ cup snipped fresh chives
Freshly ground pepper
1. Bring 6 quarts water, 6 tablespoons lemon juice, the lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
2. Season 2 salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold the parchment to make a packet. Repeat the process to make another packet.
3. With kitchen twine, tie one packet to a wire rack; place in the pot. Cover; poach until cooked through, about 10 minutes.
4. Use tongs and a spatula to transfer the rack to a rimmed baking sheet. Carefully open the packet. Remove skin and any brown fat; discard. Transfer the fish to a platter, discarding the vegetables; cover. Cook the other packet. Reserve 1 tablespoon cooking liquid.
5. Whisk the mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in the chopped dill and chives; season with salt and pepper. Garnish the salmon with dill sprigs; serve with sauce.
roasted wild striped bass
SERVES 4
2 bulbs fennel, with stalks and fronds
1 cup dry white