Fish stew with herbs
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or frozen haddock* |
| 2 | tablespoons | Olive or corn oil |
| 1 | medium | Onion; chopped |
| 2 | Carrots; finely chopped | |
| 1 | Celery stalk plus leaves finely chopped | |
| 2 | Garlic cloves; peeled finely chopped | |
| 28 | ounces | Can Italian plum tomatoes undrained |
| ½ | cup | Fish or vegetable stock or |
| ½ | cup | Bottled clam juice |
| ½ | cup | Dry white wine |
| Garlic oil** | ||
| 1 | cup | Garlic croutons** |
| 1 | Bay leaf | |
| 2 | Thyme sprigs | |
| 1 | Strip of lemon peel | |
| 1 | large | Sprig of fennel fronds |
| 4 | Black peppercorns | |
| Chopped fresh fennel or | ||
| Chopped fresh parsley | ||
Directions
BOUQUET GARNI
GARNISH
*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.