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Devonshire Stew



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Devonshire Stew

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Peel the onion and tomatoes. Slice them together with the mushrooms. Place
half of the vegetables in the bottom of a buttered casserole dish. Arrange
the fish, washed and skinned and cut into neat pieces onntop. Sprinkle with
chopped parsley and lemon juice and season with salt and pepper. Lay the
rest of the vegetables on top and pour over the cider, which should just
cover them. Dab with 30g (1oz) butter.

Cover the dish and bake in a moderate hot oven, 190øC/375øF/gas mark 5 -
for
30 mintues.

Drain off the liquid, thick it with flour and pour it back over the fish.
Sprinkle with grated cheese, breadcrumbs and herbs over the top and finish
off under a hot grill.

Ingredients:

Crab oil
Crab shells
Carrot
Leek
Red onion
Rosemary
Thyme
Vegetable oil
Tomato puree
Oregano
Tomatoes
Pasta
Lobster
Cider
Butter
Mushrooms
Freshly chopped parsley

Serves:

1 servings

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