Fish stew with white wine and tarragon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Baby clams; scrubbed | |
| 12 | smalls | Mussels; scrubbed |
| 4 | larges | Shrimp; shelled and |
| ; deveined | ||
| 1½ | pounds | Red Snapper; filleted and cut |
| ; into large pieces | ||
| 8 | Sea scallops; trimmed | |
| 2 | 8 ounces Red mullet; (optional), filleted | |
| ; and cut into large | ||
| ; pieces | ||
| 1½ | pounds | Bass; cleaned and shelled |
| 8 | ounces | Baby squid |
| 8 | tablespoons | Extra virgin olive oil |
| 1 | cup | White wine |
| 2 | Cloves garlic; chopped | |
| ¼ | cup | Brandy |
| 2 | cups | Fish broth; broth from all fish |
| ; bones | ||
| 1 | pinch | Peperoncino; crushed red pepper |
| 4 | Fresh bay leaves | |
| 1 | bunch | Parsley-chopped |
| 4 | Plum tomatoes-blanched; seeded and cubed | |
| 2 | bunches | Tarragon-chopped |
| 2 | tablespoons | Olive oil |
| Salt | ||
| Bread croutons | ||
Directions
Prepare a fish broth by placing all the fish bones in a small pot, covering with cold water and simmering for 1 hour. Strain and set aside; lightly season with salt. In a sauce pan, heat 6 tablespoons of the olive oil with fresh bay leaves. Lightly salt all the fish, adding first the clams, mussels and squid; cook at medium heat for 2 minutes. Lightly dust all remaining fish with flour. Add bass and snapper and cook for 2 minutes. Add scallops, shrimp, mullet, garlic, crushed red pepper and the fish broth.
Bring to a boil and let simmer for 2 minutes. To prevent breaking the fish, do not stir. At the last moment, add the chopped parsley and tarragon and sprinkle olive oil over stew. Adjust salt to taste. Serve immediately.
Yield: 4 servings.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9095 - PAUL BARTOLOTTA Converted by MM_Buster v2.0l.