Master recipe for fish stew flavoring base
1 fish stew
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion; diced small |
| 1 | medium | Carrot; diced small |
| 1 | medium | Celery stalk; diced small |
| 3 | larges | Garlic cloves; minced |
| ½ | cup | Dry white wine |
| 2 | cups | Tomatoes; chopped fresh or canned |
| 2 | larges | Bay leaves |
| ⅛ | teaspoon | Cayenne pepper or to taste |
| Salt and pepper | ||
| ¼ | cup | Parsley |
| 1 | teaspoon | Dried thyme or basil (opt) |
Directions
Heat oil in a large soup kettle. Add onions, celery, carrot and garlic; cook over medium heat until softened, about 10 minutes. Add wine; simmer until reduced by half, 2 to 3 minutes. Add remaining ingredients and bring to a boil; simmer until thickened to a tomato sauce consistency, 15 to 20 minutes. Adjust seasonings. Can be cooled and refrigerated for up to 3 days or frozen for up to 3 months.
Cook's Illustrated Nov/Dec 94
Submitted By DIANE LAZARUS On 12-20-94