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Fish Stew With Herbs

Type: Fish
Courses: Main Course
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozFresh or frozen haddock*
2 tablespoons 30mlOlive or corn oil
1 tablespoon 15mlOnion - chopped (medium)
2   Carrots - finely chopped
1   Celery stalk plus leaves - - finely chopped
2   Garlic cloves - peeled
  Finely chopped
1   Italian plum tomatoes - - undrained
1/2 cup 118mlFish or vegetable stock or
1/2 cup 118mlBottled clam juice
1/2 cup 118mlDry white wine
  Garlic oil**
1 cup 30g / 1.1ozGarlic croutons**
  Bouquet Garni
1   Bay leaf
2   Thyme sprigs
1   Lemon peel
1   Fennel fronds
4   Black peppercorns
  Chopped fresh fennel or
  Chopped fresh parsley

Recipe 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 400F, 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 and Company, 1985. Pg. 44. ISBN 0-88862-788-2.

Susan Powter "Low-fat high-energy Living"


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