I suck at cooking fish. The only thing I've perfected is frying fish that's why I'm not too adventurous when it comes to seafood, with cooking that is. Seafood is just too expensive to botch. This particular dish is quite easy to make and I didn't botch it!
It looks all mixed up because I forgot to take a pic of MB's baon. I was supposed to stay home that day but felt better a couple of hours before lunch and so I immediately packed baon for myself. Too bad we ran out of Lock & Lock's so I just put the stew and the rice together in one lunch box. I didn't mind because the rice absorbed the sauce and made it so flavorful!
You will need:
- 2 tanigue slices
- olive oil
- some chopped leeks (you can use a combination of the white and green parts)
- crushed garlic
- dried oregano
- oyster mushrooms
- 1 stalk celery
- tomato paste
- canned tomatoes
- 1/2 cup to 1 cup white wine
- basil (if you have fresh use that otherwise use dried)
- chopped parsley
*Kids won't probably like this dish because of the complexity of the flavors. If you love pasta and seafood, you might enjoy this dish.
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