The name is a bit of a pun, ‘nage’ is the French word for ‘swimming’, and when used in cooking, it means a fish ‘swimming’ in the sauce you used to cook it in. This is a great recipe for the galley cook, using only one pot, and adaptable to whatever was caught that day.
- 1 medium yellow onion, finely diced.
- 1 small bell pepper, seeded and finely diced.
- 6 cilantro or Italian parsley leaves, finely sliced.
- 6 Tbsp lime juice
- 1/2 tsp sugar
- 1/2 c white vinegar or white wine vinegar
- Salt and pepper to taste
- Chili sauce
- About ½ lb. seafood (see variants)
- Combine all the broth ingredients in a large pot. Add ¾ cup water, and chili sauce to taste.
- Heat the broth and let simmer for 20 minutes.
- Drop in seafood and simmer gently, 5 minutes.
- Remove seafood and put into deep soup bowls, then pour a bit of the broth over. You do not want to cover your fish. Remember, this is a sauce, not a soup!
Just about anything that swims in the sea will do well in this lime-chili broth. Here are a few suggestions:
- 10 Crayfish
- 2 lobster tails (split)
- 1/2 lb Chunked white fish (cod)
- 10-12 clams
- 15 mussels
…Or pretty much anything that swims.