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Does anyone get "O" The Oprah Magazine?

I was reading it this morning at the gym, and saw a great sea bass and shrimp stew recipe. I can't find it on-line.

If you have the magazine, would you post/send me the recipe?

If you don't want to admit that you read "O", you can email me at gwenhoney(at)yahoo(dot)com.



( 5 comments — Leave a comment )
Apr. 8th, 2004 04:46 pm (UTC)
Is it in the new one? With a green cover?

I bought it a few days ago. I'll look through my mag and see if it's in there. If so, I'll post it. :)
Apr. 8th, 2004 04:47 pm (UTC)
That's it!
Had some good articles about how we choose to spend/use time, too.

Great treadmill reading!


Apr. 8th, 2004 05:02 pm (UTC)
Yes, I thought it would be good for the plane. And frankly, she's got one of the few women's mags out there that look at reading and self-improvement as important. So I like it. And I"m not ashamed. hehe. :)
Apr. 8th, 2004 06:59 pm (UTC)
Okay heres the recipe
Pardon the lack of apostrophes. My roomies computer keyboard is broken. And just a quick note: theres a boycott on chilean seabass becuase its being fished to extinction, so you may want to use a different kind of sea bass? Just a thought.

Anyway, on with it!

Chilean Seafood Stew

3 Tbsp. extra-virgin olive oil
1 medium yellow onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper sliced
1 red bell pepper, sliced
4 garlic cloves, finely chopped
1 tsp. chopped jalapeno
1 c. white wine
1 c. bottled or frozen clam juice
1 (28-oz.) can whole tomatoes in juice
1 bay leaf
1 lime, juiced, plus 2 limes, quartered
2 lbs. Chilean sea bass, cut into 2-inch pieces
1 lb. medium shrimp, peeled
1 c. whole cilantro leaves, chopped
4 scallions, chopped
Corn or flour tortillas, warmed

1. In a large Dutch oven, heat the olive oil over medium-high flame. Saute the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeno, wine clam juice, tomatoes, bay leaf, and lime juice (1/4 c.). Bring to a boil, then reduce to a simmer for 15 minutes.
2. Add the sea bass and the shrimp and continue cooking 5 minutes, until the shrimp are opaque. Remove from heat, discard the bay leaf, and stir in the cilantro and scallions. Serve with live wedges and tortillas. Makes 6 servings.

Serve with...

* a sparkling limeade. Thinly slice 2 limes and crush them with 23 Tbsp. sugar (using a fork) in a pitcher. Mix with sparkling water (about 1 leter).
* A simple cheese course. Set out a plate of 3 cheeses, such as a mild sheeps milk (manchego), an aged goat cheese (Homboldt Fog or Coach Farm), and a sharp cows milk (Tetilla or Stilton), with store-bought flatbread.

Apr. 9th, 2004 06:38 am (UTC)
Re: Okay heres the recipe
Thanks. I'd probably just use local sea bass. *nod nod*

My uncle used to be a fisherman off the Washington Coast, so I learned early on that NW Bass is far better than "that overpriced chilean stuff". :)

( 5 comments — Leave a comment )