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