Fishermen's stew (wash)

Yield: 1 Servings

Measure 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

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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