I have a particular fondness for the one pot meal approach, especially on a casual weekday. Having decided on the method, I only have to pick the ingredients. I happen upon a flounder fillet frozen a month ago when an expected guest canceled. I stocked earlier in the week on fresh peas and I always carry carrots and fresh ginger in my refrigerator. An inspiring basis is the filtered leftover broth of the clam spaghettis I made earlier in the week. To complete the stock in which I shall simmer my concoction and to give it an exotic Thai leaning, I open the can of coconut milk I keep in the pantry. Because we turn out to be 6, I buy 3 dozens of clams and 12 shrimps.
Thai fish casserole
(Easy, Preparation and cooking time: 20 minutes, Cheap)
Ingredients:
1 cup fish or clam stock
1 cup white wine
1 onion peeled and cubed
1 1-inch piece fresh ginger peeled
1 tablespoon sesame (or other kind) oil
1 stalk of lemon grass (or 1 teaspoon dried)
1 bunch cilantro leaves
1 can coconut milk
1 teaspoon pepper flakes
1 large fillet of flounder
3 dozen clams or mussels
12 unpeeled and uncooked shrimps preferably with their heads on
Material
1 heavy-bottom saucepan and its cover
Wooden spoon
Place the tablespoon of oil in the saucepan. Heat it up for 1 minute on high. Add the onions and soften for 3 minutes, stirring constantly. Pour the wine and broth. Add the lemon grass, red pepper and ginger when the liquid boils. In the meantime, remove the shells of the shrimps keeping the heads and tails on. Add the coconut milk. When the boil resumes, add the clams. Cover. Check after 3 minutes, the clams should have opened. Lay the fish on top, cover and lower to a simmer. After 3 minutes add the shrimps, cover again and turn off the gas. After 10 minutes check the fish for doneness: a knife should enter easily into the flesh but the fillet should not disintegrate, the shrimp should have turned pink and all the shells should have opened.
Serve with white rice in soup bowls.
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