fishermen's stew (wash)

Categories: Restaurant; Seafood; Soups/stews
Yield: 1 Servings

Measure	Ingredient
2 tablespoons	Extra virgin olive oil
2	Cloves garlic; minced
1 medium	Red onion; julienned
4	Ribs celery; sliced 1/4 inch thick
2 tablespoons	Chopped fresh parsley
2 cups	Fish stock
24 ounces	Stewed tomatoes; diced
2 tablespoons	Tomato paste
1 pounds	White fish; cubed
1 pinch	Fennel
1 pinch	Oregano
1 pinch	Thyme
	Salt and pepper to taste

Saute garlic, red onion and celery in olive oil over medium heat until translucent, about 4 minutes. Combine remaining ingredients in stock pot and add sauteed vegetables. Bring to a boil over medium high heat. Reduce heat and simmer uncovered 1 hour.

Serve with a loaf of your favorite bread.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Boondocks, South Bend, Wash.