Shawn Highfield wrote to Dave Drum <=-
Many of the saloons around here serve chilli. Good ol' Springfield
Tavern Greasy Red. Based on this recipe: (note the fat (suet) to
meat ratio)
Back in my youth there was a very famous dump here in Oshawa called
the Queen's Hotel. Up until the day they closed (2004 or 2005) I would
go in after work quite often because you could get a pint of whatever
was on tap (They never told you), and a bowl of chili that had been cooking for over 100 years for $3.75 It was damn good chili.
That (pot constantly on the stove) sound like the soup pot in a novel I
read called "Caldo Largo" in which the setting was a fising schooner &
the cook had a constant cauldron of fish stew on the galley stove so
it was available any time a crew member wanted some. And as it was
topped-up regularly with whatever was in the holds it was never twice
the same.
I was so inspired by the description (and its prominence in the novel)
that I made up my own .... but I cleaned up after it was eaten and did
not make it a permanent fixture. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Caldo Largo de Pescado (Fish Stew)
Categories: Seafood, Vegetables, Chilies, Stews, Herbs
Yield: 4 Servings
MMMMM---------------------------BROTH--------------------------------
2 1/2 lb Fish bones w/1 or 3 heads
Juice of 1 lime
3 Sprigs parsley
1 sm White onion; rough chopped
2 lg Cloves garlic; rough chopped
Water to cover
MMMMM----------------------------STEW---------------------------------
2 tb Oil
1 md White onion; chopped
2 lg Cloves garlic; chopped
1 Fresh serrano; pierced with
- a fork
1 lb Tomatoes; peeled, seeded,
- chopped
+=OR=+
14 1/2 oz Can diced tomatoes w/chilies
2 Sprigs each thyme & oregano
Reserved fish broth
1 lb Snapper fillets; in chunks
1 lb Peeled, deveined shrimp
Green olives & chilies
- largos in vinagre; garnish
Place all broth ingredients in a large pot with water
to cover, bring to a boil lower heat and simmer, covered
for one hour.
Strain and reserve the broth, discarding solids.
Heat the oil, add the onion, garlic and serrano chile,
and saute until the onion begins to get translucent.
Add the tomato, herbs and reserved fish broth and bring
to a boil. Add the seafood, lower heat and simmer for
10 minutes.
Serve in bowls, garnished with green olives and chilies
largo. (These are canned, light colored chilies. If
desired, substitute jalapenos in escabeche or
pepperoncini.)
Serves 4.
Suggested by the book "Caldo Largo" by Earl Thompson
Signet; 1977
Uncle Dirty Dave's Kitchen
MMMMM
... Combining scallops and butter is basically never a bad idea.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)