Cocido de Pescado

Cocido de Pescado

From: Executive chef Fred Muller, El Meze, Taos, NM. Yield: 8 servings.

1/3 cup olive oil
1 onion, halved and sliced
2 fennel bulbs, halved and sliced
10 garlic cloves, sliced
2 tsp. Mexican oregano
2 tsp. saffron
3 Andouille sausages, sliced on the bias
2 qt. sea clam juice
1 orange, cut into eighths
28 oz. garbanzo beans, drained and rinsed
2 lb. Idaho Yukon Gem potatoes, halved or q

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish