Fishermen's stew (wash)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | pinch | Fennel |
| 1 | pinch | Oregano |
| 1 | pinch | Thyme |
| Salt and pepper to taste | ||
Directions
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.