Provencal fish stew
4 servings
Ingredients
| Quantity | 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 | saffron threads | |
| 1.00 | cup | julienned fresh fennel bulb |
| 10.00 | ounce | cod fillet; cut into 1 cubes |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
| 4.00 | croutons- long bias cut; toasted and rubbed | |
| 1 | ; with a garlic clove | |
Directions
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@...
08-04-1996
Recipe by: Emeril Lagasse
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