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| Fish Stew With Herbs Recipe |
Category: Stews / Fish
Rating:
N/A
Servings: 4
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Ingredients
1 lb fresh or frozen haddock*
2 tablespoon olive or corn oil
1 medium onion; chopped
2 carrots; finely chopped
1 celery stalk plus leaves - finely c; hopped
2 garlic cloves; peeled - finely chopped
28 oz can italian plum tomatoes - undrain; ed
1/2 cup fish or vegetable stock or
1/2 cup bottled clam juice
1/2 cup dry white wine
1 garlic oil**
1 cup garlic croutons**
----BOUQUET GARNI----
1 bay leaf
2 thyme sprigs
1 strip of lemon peel
1 large sprig of fennel fronds
4 black peppercorns
----GARNISH----
1 chopped fresh fennel or
1 chopped fresh parsley
Cooking Directions:
*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.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 44. ISBN 0-88862-788-2.
fish,entrees,stews,harned1994,herb/spice
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