Provencal fish stew

Yield: 4 servings

Measure Ingredient
4.00 cup fish stock
2.00 cup canned plum tomatoes with juice; coarsely chopped
2.00 tablespoon tomato paste
1.00 tablespoon pernod
1.00 tablespoon chopped garlic
10.00 \N saffron threads
1.00 cup julienned fresh fennel bulb
10.00 ounce cod fillet; cut into 1 cubes
1 \N salt; to taste
1 \N freshly ground black pepper; to taste
4.00 \N croutons- long bias cut; toasted and rubbed
1 \N ; with a garlic clove

In a large saucepan, combine the stock, tomatoes, tomato paste, pernod, garlic and saffron. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes. Add the fennel and the cod. Gently simmer for about 5 minutes, or until the fish is tender and the fennel is crisp. Season to taste with salt and pepper. To serve, place a crouton in each serving bowl. Ladle stew over each crouton.

This recipe yields 4 srervings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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