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Fish Stew With Herbs

Recipe name:
Fish Stew With Herbs

Recipe category:
Main Dish

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Recipe detials: Fish Stew with Herbs

1 lb Fresh or frozen haddock* 2 tb Olive or corn oil 1 md 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 c Fish or vegetable stock or 1/2 c Bottled clam juice 1/2 c Dry white wine Garlic oil** 1 c Garlic croutons** ---BOUQUET GARNI --- 1 Bay leaf 2 Thyme sprigs 1 Strip of lemon peel 1 lg Sprig of 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 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.

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Fish Stew With Herbs

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