I’ve been working on a project that would make the traditional stone fish dish quite simple.
As you might imagine, the dish requires a stovetop method to get the job done.
It’s basically a grilled chicken and vegetables soup that comes together like a giant pasta, with the addition of potatoes, mushrooms, and carrots.
The soup will also come together in the same way as the traditional dish: with a pot of water.
I’ve tried to use my stovetop as a kind of “crackpot” that allows me to cook the ingredients in the slow cooker.
That’s why I used a standard pot that I bought a few years ago and it worked quite well.
While the basic stone fish is a bit more involved than I would’ve liked, I think it still gets the job accomplished.
So, what’s in a stone fish?
It is basically the same thing as the chicken and vegetable soup, except that it is cooked in a skillet.
For a quick-and-easy dinner, I just toss the chicken into a pot and cook it in the skillet until it’s cooked through.
Once the chicken is done cooking, add the mushrooms and carrots, then toss it in with the pot of vegetables and cook for another 30 seconds.
After that, you can add the cooked chicken and cook until it is done.
(If you don’t have a slow cooker, you could add a little bit of water and cook the chicken on low for 10 minutes, then add the carrots.)
You can also serve the dish with a side of pasta sauce, and I’ve included a few variations of that.
(You could also add some roasted red peppers to make a spicy version.)
I would also recommend using a nonstick skillet.
The nonstick coating makes the dish more tender, and that means it will cook faster.
You could even toss in a little flour to thicken the dish a bit.
(I use a 3-quart Dutch oven.)
The only thing you need to add is water to make the broth.
Water helps the broth to thaw, and it makes the chicken more tender.