*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, January 10, 2025 6:15 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Fish » Fish Stew With Herbs
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Fish Stew With Herbs recipe to your favorite Save to favorite   Discuss Fish Stew With Herbs recipe Write a comment   Print Fish Stew With Herbs recipe Print this recipe   Email Fish Stew With Herbs recipe to friend Email this recipe
  Fish Stew With Herbs
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 278
Ingredients:
1 lb 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 oz 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**

MMMMMBOUQUET GARNI

1 Bay leaf
2 Thyme sprigs
1 Strip of lemon peel
1 large Sprig of fennel fronds
4 Black peppercorns

MMMMMGARNISH

Chopped fresh fennel or
Chopped fresh parsley
Instructions:
*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.
Rate this recipe:  
Featured Recipe
» Hawaiian Flours Banana Bread
Category: Breads
Hits: 175
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com