In a large skillet or saucepan, heat the oil with the garlic, bell pepper, and red pepper flakes over moderate heat. When they sizzle, add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, parsley, sugar, lemon zest, and bay leaf. Simmer for 7 to 10 minutes, until thick [...]

TEMPERATURE: 365 F. OIL 1. SEPARATE FILLETS CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. 2. USE 3/4 RECIPE TEMPURA BATTER WHEN USING FISH FILLETS EXCEPT FLOUNDER FILLETS. FOR FLOUNDER FILLETS, USE 1 RECIPE(1 GAL). TEMPURA BATTER. DIP FISH INTO BATTER. 3. FRY ABOUT 4 MINUTES, OR UNTIL BROWNED. 4. DRAIN WELL IN BASKET OR [...]

* See Recipe 12. ** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant beef bouillon and 1 Tbls vinegar for the red wine. Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add [...]

-GARNISH – 6 Spinach leaves; fried Essence

Cut cod into 3/4 inch squares. Sprinkle with salt, pepper and lemon juice. Grind to a paste (in mortar or electric blender) the red pepper, peppercorns, coriander, cumin, garlic, onion and turmeric (or curry powder) with about 1 tablespoon Coconut milk; add to remaining milk. Cook the fish in the Coconut milk about 10 minutes, [...]