Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Extra virgin olive oil |
2 \N | Cloves garlic; minced |
1 medium | Red onion; julienned |
4 \N | 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 |
\N \N | 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.