蔬菜沙拉,备用
Method
做法
1. Heat the oil in a large, wide non-stick saucepan or sauté pan and gently fry the onion, fennel, garlic and coriander seeds for 15 mins, stirring regularly until the vegetables are softened and lightly coloured. Pour the wine into the pan and add the tomatoes, tomato purée, saffron and bay leaf. Season and bring to a gentle simmer. Cook for about 15 mins, stirring occasionally, until thick.
把大的不粘炖锅或炒锅里的油加热,将洋葱、茴香、大蒜和香菜籽轻炒15分钟,过几分钟翻动一次,直到蔬菜变软,颜色变浅。把酒倒进锅里,加入番茄、番茄酱、藏红花和月桂叶。加入调料,文火慢炖,大约炖15分钟,偶尔搅拌一下,直到汤变浓。
2. Heat oven to 220C/200C fan/gas. Stir the lemon juice and most of the parsley into the tomato mixture, pop the raw fish pieces and prawns on top and stir well. Cover tightly with a lid and simmer gently over a medium heat for 4-5 mins or until the fish is almost cooked. Stir a couple of times as the fish cooks, taking care not to let it break up.
把风扇型烤箱/煤气烤箱加热到220摄氏度/200摄氏度,把柠檬汁和大部分欧芹放入番茄汤中搅拌,把生鱼片和对虾放在上面充分搅拌。盖好盖子,中火慢炖4-5分钟或炖至鱼肉熟透,炖鱼时要搅拌几次,注意不要把鱼肉弄碎。
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