White fish is paired with juicy prawns and creamy butter beans to make this flavoursome fish stew, ready in just 40 minutes. Even if you follow all the steps necessary to prevent the fish from sticking to the pan, an old, well-used pan that has lost its non-stick coating will cause fish to stick fast, requiring it to be scraped off.Once a crust has formed it will pop away from the bottom of the pan. The skin will get super-crisp then self-release, helping to avoid sticking – so don't touch! Let the fish cook undisturbed. Add tomato paste and tomatoes bring to a boil, and cook 2 minutes. Add onion, red pepper, and garlic cook 2 minutes. Heat remaining 1 tablespoon oil in pan over medium-high heat. ![]() Remove scallop mixture from pan keep warm.
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