Master recipe for fish stew

Yield: 6 servings

Measure Ingredient
1 Master Recipe for Fish Stew Flavoring Base
½ Master Recipe for Fish Stock (4 1/2 cups)
Salt and white pepper
Cayenne pepper
3 pounds Fish; mix of firm and tender white-fleshed fillets rinsed, patted dry cut in 3 to 4 oz pieces
3 tablespoons Parsley; chopped to garnish

1. Mix base and fish stock; bring to a boil. Reduce heat to simmer and adjust seasonings with salt, pepper and cayenne to taste.

2. Add firmer fish pieces; simmer for 2 minutes. Add smaller, more delicate fish; simmer, stirring gently to ensure even cooking, until fish is almost cooked through, about 3 minutes longer. Remove kettle from heat; cover and let stand until fish is just cooked, about 5 minutes. Fish is done when it feels firm and springs back to the touch. Do not cook until the fish flakes. Put soup in a tureen or ladle into individual bowls. Sprinkle with parsley and serve.

Cook's Illustrated Nov/Dec 94

Submitted By DIANE LAZARUS On 12-20-94

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