#TANGERINE CAKE JAMIE OLIVER PLUS#

Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Cover and cook until the clams and mussels begin to open, about 5 minutes. Cover and simmer until the flavors blend, about 30 minutes.Īdd the clams and mussels to the cooking liquid. Add tomatoes with their juices, wine, fish stock and bay leaf. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Heat the oil in a very large pot over medium heat.

#TANGERINE CAKE JAMIE OLIVER PLUS#

Store the crackers in the bags or other airtight container.ģ/4 teaspoon dried crushed red pepper flakes, plus more to tasteġ pound uncooked large shrimp, peeled and deveinedġ 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks If desired, spread the crackers onto paper towels to absorb any extra oil before serving. Turn the bag once every 20 to 30 minutes until the liquid is entirely absorbed by the crackers.

Turn the bags gently until the crackers are evenly coated. Mix until all ingredients are mixed well. Put 3/4 tsp of cayenne pepper in each bag. Put 3/4 tsp of crushed red pepper flakes in each bag. Pout one packet of ranch dressing mix in each bag. box of saltine crackers with unsalted tops

Season with anything you like, salt, pepper, herbs (i like rosemary and dill)Ĭook for for about 12-15 minutes depending on thickness.ġlb. Lightly coat fish with olive oil or spray I have used it with grouper, red fish and mahi. I have found this recipe to work with most fish.

Tangerine cake jamie oliver