Florida fish stew

Yield: 2 Servings

Measure Ingredient
2 ounces Olive oil
1 ounce Garlic, chopped
3 ounces Onion, diced
3 ounces Leeks, julienne
3 ounces Carrots, julienne
\N \N Pinch saffron
½ ounce Cracked black pepper
4 ounces White wine
2 ounces Pernod
4 pints Chicken stock
3 ounces Yellow squash, julienne
3 ounces Green zucchini, julienne
\N \N Pinch fennel tops, chopped
3 ounces Fish, cut in 1/2 inch cubes
4 \N Small shrimp
4 \N Mussels
2 \N Clams

In soup pot, heat olive oil and saute garlic. Add onions, fennel, leeks and carrots. Continue to saute, adding saffron and cracked black pepper.

Deglaze with white wine and Pernod. Add chicken stock. Add seafood and poach until done.

Add green and yellow squash and chopped fennel tops. Season the soup as needed and serve. Yield: 2 Typed in MMFormat by cjhartlin@... Source: Food & Wine the Westin Way Chef Waldo Brun, Corporate Executive Chef, Walt Disney Swan, Florida.

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