Fish Stew with Herbs
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Description: Uses haddock, carrots, celery, plum tomatoes, fish stock, clam juice, and white wine.
RecipeSource: Fish Stew with Herbs RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: Fish Stew with Herbs Categories: Fish, Harned 1994, Herb/spice, Main dish, Stews Yield: 1 batch 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** -------------------------------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
Size: 1504 chars
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