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 ½ 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
½ lb sliced mushrooms
1 green pepper, diced
1 clove garlic, pressed
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.
over broad egg noodles, freshly grated Parmesano Reggiano optional.