🐟 Dutch Paling in 't Groen – Eel in Green Herb Sauce A traditional dish from Flanders and the Netherlands featuring tender freshwater eel cooked in a vibrant green sauce made from fresh herbs. 🛒 Ingredients (Serves 2–3): * 600g freshwater eel, cleaned and cut into chunks * 1 shallot, finely chopped * 1 clove garlic, minced * 200ml fish stock or white wine * 2 handfuls mixed herbs (sorrel, parsley, chervil, spinach, watercress) * 1 tbsp lemon juice * Butter, salt, pepper 👨‍🍳 Instructions: 1. Sauté shallot and garlic in butter. Add eel and cook briefly on all sides. 2. Pour in fish stock or wine, cover, and simmer for \~15 mins until eel is cooked through. 3. Blend herbs with a ladle of cooking liquid until smooth. Return to pan and heat gently. 4. Add lemon juice, adjust seasoning, and serve immediately. 💡 Dutch Tip: Traditionally served with boiled potatoes or fresh bread and a cold glass of Belgian beer.

I just want a soilder with big strong arms to be quartered in my house, what's wrong with that?

From an article about highschoolers training for the swimming part of a triathlon, there's always that one kid.

Why does this always happen in Rocket League?

Peak comfort

Elon is a sad boy… 😢

My twin walks on water.

Looking for a delicious seafood dish to impress at dinner? 🐟🍲 Bouillabaisse 🌊🍲 Ingredients: - 1 lb fresh white fish, cut into chunks - 1 lb mussels, cleaned - 1 lb shrimp, peeled and deveined - 1 onion, chopped - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 4 cups fish stock - 1 cup dry white wine - 1 bay leaf - 1 tsp saffron threads - 1 tsp paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Preparation Steps: 1. In a large pot, sauté the onion and garlic in a bit of olive oil until translucent. 2. Add the diced tomatoes, fish stock, white wine, bay leaf, saffron, paprika, salt, and pepper. Bring to a simmer. 3. Add the fish to the pot and cook for about 5 minutes. 4. Add the mussels and shrimp, cover, and cook until the mussels open and the shrimp are pink, about 5-7 minutes. 5. Discard any mussels that do not open. 6. Garnish with fresh parsley and serve hot with lemon wedges. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 320 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with crusty bread and a side salad for a complete meal. #seafood #dinnerparty #bouillabaisse

Don’t teleport this bread to another subreddit

No thank you.