I experimented with a Mexican-style fish stew last night. It was a fish-potato-onion-carrot chowder, on a base of green chiles with roasted poblano, skinned and cut into strips. I used Emeril's technique of shaving corn off the cob and pan-roasting it. The fish was orange roughy, hake, bay scallops, and shrimp.

This was one of those recipes that cooks everything separately, and combines it all at the end. I blanched the shrimps, then peeled them and put the shells is the stock pot with the Usual Stockpot Suspects (onion, celery, carrot, turnip, bay leaf). I simmered redskin potatoes together with baby carrots, roasted corn and onion and garlic in the heavy Le Creuset, roasted the poblanos over a gas flame, and cut the fish into bite-sized pieces.

Once the stock had simmered long enough for its vegetable flavors to come out, I strained it into the Le Creuset and added everything else. Then it needed to simmer only long enough to cook the fish.

This was just a first attempt; I'll try to develop this into a repeatable recipe.

From:   Alex Silbajoris, 72163.1353@compuserve.com
Posted By:   Chile Head Mailing List
Post Date:   Sun, 18 Apr 1999