Provencal Fish Stew

Recipe Ingredients

4 cups	948ml	Fish stock
2 cups	474ml	Canned plum tomatoes with juice - coarsely chopped
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Pernod
1 tablespoon	15ml	Chopped garlic
10		Saffron threads
1 cup	237ml	Julienned fresh fennel bulb
10 oz	284g	Cod fillet - cut into 1" cubes
		Salt - to taste
		Freshly ground black pepper - to taste
4		Croutons- long bias cut - toasted and rubbed with a garlic clove

Recipe Instructions

In a large saucepan, combine the stock, tomatoes, tomato paste, pernod, garlic and saffron. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes. Add the fennel and the cod. Gently simmer for about 5 minutes, or until the fish is tender and the fennel is crisp. Season to taste with salt and pepper.

To serve, place a crouton in each serving bowl. Ladle stew over each crouton.

This recipe yields 4 srervings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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