York Harbor Stew

Recipe Ingredients

2		Leeks - julienned
1 teaspoon	5ml	Saffron or 1/2 tspn turmeric
2 tablespoons	30ml	Butter
2		Fish stock
1/4 cup	59ml	Pernod
3 lbs	1362g / 48oz	Boneless skinned fish pieces or shellfish - see * Note
24		Parisienne potatoes
2		Tomatoes - peeled, seeded, (medium)
		And diced
1/2 cup	73g / 2.6oz	Chopped parsley
16		Garlic croutons

Recipe Instructions

* Note: Any combination of the following: clams, halibut, lobster, mussels, salmon, scallops, shrimp, cod, etc..

Saute leeks and saffron in butter until tender. Stir in fish stock and pernod; bring to a boil and reduce heat to simmer. Add fish pieces to stock, simmering just until fish begins to flake, about 5 to 7 minutes.

Using a slotted spoon, transfer fish pieces to 8 individual bowls. Add parisienne potatoes to each bowl. Top with tomatoes, parsley, and croutons.

This recipe yields 8 first-course servings.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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