Fish Stew With Herbs Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 lbs: Fresh or frozen haddock*,
2 tbsp: Olive or corn oil,
1 medium: Onion, chopped
2: Carrots, finely chopped
1: Celery stalk plus leaves, finely chopped
2: Garlic cloves, peeled - finely chopped
28 ounce: Can Italian plum tomatoes, undrained
1/2 cup: Fish or vegetable stock or,
1/2 cup: Bottled clam juice,
1/2 cup: Dry white wine,
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
Chopped fresh fennel or,
Chopped fresh parsley,
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 Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 44. ISBN 0-88862-788-2.
Source from luhu.jp
**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 Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 44. ISBN 0-88862-788-2.
Source from luhu.jp