Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Master Recipe for Fish Stew Flavoring Base |
½ \N | Master Recipe for Fish Stock (4 1/2 cups) |
\N \N | Salt and white pepper |
\N \N | 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