|4.00 cup||fish stock|
|2.00 cup||canned plum tomatoes with juice; coarsely chopped|
|2.00 tablespoon||tomato paste|
|1.00 tablespoon||chopped garlic|
|1.00 cup||julienned fresh fennel bulb|
|10.00 ounce||cod fillet; cut into 1 cubes|
|1||salt; to taste|
|1||freshly ground black pepper; to taste|
|4.00||croutons- long bias cut; toasted and rubbed|
|1||; with a garlic clove|
In a large saucepan, combine the stock, tomatoes, tomato paste, pernod, garlic and saffron. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes. Add the fennel and the cod. Gently simmer for about 5 minutes, or until the fish is tender and the fennel is crisp. Season to taste with salt and pepper. To serve, place a crouton in each serving bowl. Ladle stew over each crouton.
This recipe yields 4 srervings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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