New recipe: Catfish Tomleek Stew

Discussion in 'Food and nutrition' started by [email protected], Feb 14, 2006.

  1. I've created a tasty, but simple and easy to
    prepare, recipe for Catfish stew. It is quick to
    prepare, contains stewed tomatoes for Lycopeine
    anti-oxidants, has only four ingredients, tastes
    warm and filling, is inexpensive, easy to prepare,
    great for college student bachelors and contains
    a good balance of Omega-3 and Omega-6 fats. Unlike
    most American food, it is free of preservatives,
    artificial dyes, partially hydrogenated fats, and
    simple sugars added to give it a "buzz," and it
    will not cause mood swings if ingested.


    Catfish Tomleek Stew


    Ingredients:

    1 pound Catfish filets, washed to remove impurities
    3 organic, vine-ripened Tomatoes, diced
    1 cup organic leeks or green onions, diced
    2-3 tablespoons canola oil
    White pepper and salt to taste



    Directions:


    Place canola oil in a frying pan and gently
    cook the catfish on medium heat without burning it. When
    catfish is flaky, signifying that it is cooked, add in the
    chopped tomatoes. Continue cooking on medium heat for
    five more minutes. The liquid in the catfish and
    tomatoes will provide enough liquid to make the stew,
    creating a tasty, bright-orange, lightly oily broth.
    Add in the chopped leeks and cook for three more minutes.
    The leeks are very lightly cooked, almost raw, to give
    them a chewy consistency, making the dish chewy. Stir
    frequently during cooking. Takes about 15 minutes
    start-to-finish. Add white pepper and salt to taste,
    and other spices to give it a really gourmet taste
    worthy of French restaurants.


    Notes:


    Experiment with other fish substitues, like Tilapia,
    although catfish tastes really good in this recipe.
    As always, use fresh, organic or hydroponically-grown
    vegetables. Only buy vine-ripened tomatoes, not the
    watered-down, vitamin-less, tasteless junk that is
    picked before ripening and ripened with ethylene gas
    on a truck. Use expeller-pressed oils, not oils extracted
    with solvents, which may leave solvent residues in
    the oils. When buying organic, you'll pay more, but with
    food, you get what you pay for. You pay more but you
    get more vitamins and taste in the food. Wonder why
    American vegetables are so tasteless compared to vegetables
    grown in second-world or third-world countries? Because
    in America, food production is "optimized" for
    mass-production. Farmers get more tomatoes to market cheaper
    if they grow tomatoes to maximize their water content and
    pith, and then pick them before they are ripe. But that
    results in tasteless watered-down junk tomatoes with
    fewer vitamins. America is a first-world nation that, for
    some strange reason, has a reduced-quality food supply.

    --John
     
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