Email to William Blees Jr      

Colombo de Poisson

Source of Recipe


Modified recipe from Betty Crocker Kitchen






List of Ingredients



• 8 cups fish stock,clam stock, or shrimp stock
  
• 1 cup dry white wine
  
• whole peppercorns
  
• 4 pounds fresh shark, cubed
  
• 1/2 cup peanut oil
  
• 4 small onions, finely chopped
  
• Colombo Seasoning
  
• 2 teaspoons all-purpose flour
  
• 2 cups chicken broth
  
• 1 cup coconut cream
  
• 4 tablespoons lime juice or lemon juice
  
• 2 scallion, chopped
  
• salt and pepper to taste
  
• COLOMBO SEASONING:
  
• 2 small red hot peppers
  
• 2 teaspoons ground coriander
  
• 2 teaspoons dry mustard
  
• 4 garlic cloves, crushed
  
• 1/4 teaspoon tumeric
  
• water (optional)
  






Instructions



1. COLOMBO SEASONING:Combine all the ingredients and pulverize with a pestle. Mix until a paste forms, adding a little water to moisten. This makes enough curry flavoring for chicken, goat, pork, lamb, beef, or fish.
   
   
2. Combine the fish stock, wine, and peppercorns in a saucepan and bring to a boil, then reduce the heat to a simmer. Add the fish and poach until opaque. Transfer fish to a dish and discard the liquid.
   
   
3. Heat the oil in a large skillet over medium heat, add the onions, and saute for 2 minutes. stir in the colombo and flour.
   
   
4. Add the chicken and fish broth, stirring occasionally until the sauce thickens. Stir in the coconut cream, lime or lemon juice, rum, scallion, and salt and pepper to taste. Stir in the fish and cook another 5 minutes. Serve over a bed of steaming white rice.
   
   






Final Comments


SEADOG'S FOOD FOR THOUGHT:
Happiness in Spite of Imperfection..... If a very high happiness can be found in only a perfect world, our Creator would not have made His children dwell many thousands of years in such a general state of imperfection.
David Swing.