- 250 GRAM CHICKEN BREAST, cubed
- 3 CUPS CHICKEN STOCK
- 4 POTATOES, cubed
- 500 GRAM LEEK, in slices
- 1/2 ONION, chopped
- 1 TBSP MUSTARD
- HANDFUL THYME, chopped
- 1 CUP CREAM
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- 500 GRAM WHITE FISH FILLET, cubed
- 100 GRAM MIXED SEA FRUIT
- 1 ONION, chopped
- 1 SWEET PEPPER, in strips
- 2 CLOVES GARLIC, chopped
- 2 POTATOES, peeled and cubed
- 2 TOMATOES, peeled and cubed
- 3 CUPS FISH STOCK
- 50 GRAM MACARONI
- 3 BAY LEAVES
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Stir fry the onion
and the chicken 5 minutes. Add the potato cubes and stir fry 3 minutes
more. Add the stock, the mustard and the leek, bring this to the boil
and simmer for 30 minutes. Add the cream and the thyme and re-heat for
2 minutes.
On 1
April 1672, the Dutch
Sea Baggers conquered Den Briel back from the
Spaniards, guided by
Alva. The city of Den Briel (Brielle) is a city in the
Dutch province
Zuid-Holland.
Click on
culinary calendar for more links
between cooking and history.
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Stir fry the onion,
garlic and sweet pepper 5 minutes. Add the potatoes and stir fry 5 minutes
more. Add the stock and the bay leaves and bring this to the boil. Simmer
for 10 minutes. Add the macaroni, simmer for 5 minutes. Add the remaining
ingredients and pepper and salt to taste and simmer for 7 Minutes.
Take out the bay leaves. Serve hot with
Tunisian bread.
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