Side Pannel
Fish Stew with Herbs
Fish Stew with Herbs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Stews, Fish
Ingredients List
- 1 lb Fresh or frozen haddock*
- 2 tb Olive or corn oil
- 1 md Onion; chopped
- 2 Carrots; finely chopped
- 1 Celery stalk plus leaves
- -- finely chopped
- 2 Garlic cloves; peeled
- -- finely chopped
- 28 oz Can Italian plum tomatoes
- -- undrained
- 1/2 c Fish or vegetable stock or
- 1/2 c Bottled clam juice
- 1/2 c Dry white wine
- Garlic oil**
- 1 c Garlic croutons**
Directions
BOUQUET GARNI
1 Bay leaf
2 Thyme sprigs
1 Strip of lemon peel
1 lg Sprig of fennel fronds
4 Black peppercorns
GARNISH
Chopped fresh fennel or
Chopped fresh parsley
*Or perch or cod.
**To make the garlic croutons, cut crusts from thick, day-old bread. Cut
bread into large cubes. Spread a cookie sheet with garlic oil - either oil
in which whole garlic cloves have been steeped, or oil that has been heated
gently with a cut garlic clove, pressing on clove to release oils. Toss
croutons in the garlic oil, then bake at 400 F., turning often, 8 to 10
minutes, until golden brown.
If frozen, unwrap fish and allow to stand at room temperature for 15 to 20
minutes, or until soft enough to cut. With a sharp knife, cut into 2"
cubes.
Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions,
carrots and celery and saute, stirring, 3 to 5 minutes over medium heat.
Add garlic and saute another 1 or 2 minutes. Add tomatoes (and their
juices), stock and wine. Tie bouquet garni spices in a cheesecloth bag and
attach with string to pot handle for easy removal. Place in tomato-wine
mixture and let come to a boil, uncovered. Boil 5 to 10 minutes, then
reduce heat to low. Add fish cubes and cover pot. Simmer 15 minutes or
until fish flakes easily with a fork.
Serve on top of garlic croutons in heated bowls, garnished with chopped
fennel or parsley.
Yield: 4 to 5 servings.
1 Bay leaf
2 Thyme sprigs
1 Strip of lemon peel
1 lg Sprig of fennel fronds
4 Black peppercorns
GARNISH
Chopped fresh fennel or
Chopped fresh parsley
*Or perch or cod.
**To make the garlic croutons, cut crusts from thick, day-old bread. Cut
bread into large cubes. Spread a cookie sheet with garlic oil - either oil
in which whole garlic cloves have been steeped, or oil that has been heated
gently with a cut garlic clove, pressing on clove to release oils. Toss
croutons in the garlic oil, then bake at 400 F., turning often, 8 to 10
minutes, until golden brown.
If frozen, unwrap fish and allow to stand at room temperature for 15 to 20
minutes, or until soft enough to cut. With a sharp knife, cut into 2"
cubes.
Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions,
carrots and celery and saute, stirring, 3 to 5 minutes over medium heat.
Add garlic and saute another 1 or 2 minutes. Add tomatoes (and their
juices), stock and wine. Tie bouquet garni spices in a cheesecloth bag and
attach with string to pot handle for easy removal. Place in tomato-wine
mixture and let come to a boil, uncovered. Boil 5 to 10 minutes, then
reduce heat to low. Add fish cubes and cover pot. Simmer 15 minutes or
until fish flakes easily with a fork.
Serve on top of garlic croutons in heated bowls, garnished with chopped
fennel or parsley.
Yield: 4 to 5 servings.
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