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@...
08-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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