|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|
|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.
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