Shark Stroganoff

A variation on the traditional beef stroganoff, Shark Stroganoff calls for two fresh shark steaks, preferably Maco, and a tomato-cream bisque. But wait, this recipe is low-fat! Non-fat sour cream and tomato soup whisked together make a rich, creamy sauce which is also, amazingly, low in fat. The garlic is pungent and there's no lack of flavor here . . .

Any firm fish will do for this recipe. Find large fish steaks with a mild flavor when shark is not abundant. Or, medium shrimp or other chunky seafood can substitute for the unavailable shark.

2 fresh Maco shark steaks, cubed (about 1 pound or .6 kg)

1 can tomato soup (Heinz or Aylmer)

1-1 cups fat-free sour cream or non-fat yoghurt

lemon juice (from one large wedge of fresh lemon)

few dashes Worchestershire Sauce

few dashes Hot Sauce

freshly ground Tellicherry peppercorns

1 tsp salt

freshly chopped parsley

2 green onions, sliced

lb sliced mushrooms

1 green pepper, diced

1 clove garlic, pressed

Find the RECIPE INDEX page . . .
Sauté shark chunks in small amount of olive oil and butter. Combine ingredients in a large casserole and cook in microwave 3-5 minutes on high, then 10 minutes on medium, followed by 10 minutes on low.

Serve over broad egg noodles, freshly grated Parmesano Reggiano optional.

French Bread Loaf Shark Gifts

Help us continue our research:

Help us continue our research.

Go to TOP of page ...
- new6 - nice7 - new6 - nice7