Fish Stew With Herbs Recipe - Cooking Index
Fish Stew With Herbs Recipe - Cooking Index
| 1 lb | 454g / 16oz | Fresh or frozen haddock* |
| 2 tablespoons | 30ml | Olive or corn oil |
| 1 tablespoon | 15ml | Onion - 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 | 118ml | Fish or vegetable stock or |
| 1/2 cup | 118ml | Bottled clam juice |
| 1/2 cup | 118ml | Dry white wine |
| Garlic oil** | ||
| 1 cup | 30g / 1.1oz | Garlic croutons** |
| Bouquet Garni | ||
| 1 | Bay leaf | |
| 2 | Thyme sprigs | |
| 1 | Lemon peel | |
| 1 | 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 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.
Source:
Susan Powter "Low-fat high-energy Living"
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