Sunday, March 16, 2008

Recipe: Wifezilla's Low Carb Whiting and Artichoke Stew

Whiting is a pretty inexpensive fish. Not very fancy and very mild in taste, it was once considered food for peasants. A few choice ingredients gives the lowly whiting an upgrade to an high class dish suitable for any occasion.

Wifezilla's Low Carb Whiting and Artichoke Stew

9 whiting fillets (I buy them frozen and in bulk. Very inexpensive this way.)
16oz bag of frozen California vegetables (or 16oz of steamed fresh broccoli, cauliflower and chopped carrots)
1 stick of REAL butter
6.5 oz jar of artichoke hearts (drained)
13.5 oz can of coconut milk
1 Tbsp dry diced onions
1-1/2 Tbsp fennel seeds, crushed
1 Tbsp dried thyme
1/2 Tbsp cayenne pepper powder
2 tsp black pepper
2 tsp fish sauce
Olive oil (for frying fish)


You will need 2 pans for this one. In one, fry the whiting fillets in olive oil on medium heat until meat is flaky. While fish is cooking, in a larger separate pan, cook vegetables in butter then add spices, coconut milk, and artichokes. Flake fish meat in to bite sized pieces and add to the vegetable mix.

You will end up with a very thick, tasty stew. In the future, I think will try this with some fresh fennel bulb. I had a carb-junkie girlfriend drop by while I was making it and had her give it a try. She liked it and she is picky, so that is a good sign.

(photo coming soon)

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