Fish Stew with Herbs
Ingredients
- 1 lb. Fresh or frozen haddock*
- 2 tablespoon Olive or corn oil
- 1 medium Onion; chopped
- 2 Carrots; finely chopped
- 1 Celery stalk plus leaves, finely chopped
- 2 Garlic cloves; peeled, finely chopped
- 28 oz. Can Italian plum tomatoes, undrained
- 1/2 cup Fish or vegetable stock or
- 1/2 cup Bottled clam juice
- 1/2 cup Dry white wine
- Garlic oil
- 1 cup Garlic croutons
- Bouguet Garni
- 1 Bay leaf
- 2 Thyme sprigs
- 1 Strip of lemon peel
- 1 Sprig of fennel fronds
- 4 Black peppercorns
- Garnish
- Chopped fresh fennel or
- Chopped fresh parsley
- *Or perch or cod
Directions
To make the garlic croutons, cut crusts from thick, day-old bread. Cut bread into large cubes. Spread a cookie sheet with garlic oil - either oil in which whole garlic cloves have been steeped, or oil that has been heated gently with a cut garlic clove, pressing on clove to release oils. Toss croutons in the garlic oil, then bake at 400 F., turning often, 8 to 10 minutes, until golden brown.
If frozen, unwrap fish and allow to stand at room temperature for 15 to 20 minutes, or until soft enough to cut. With a sharp knife, cut into 2" cubes.
Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions, carrots and celery and sauté, stirring, 3 to 5 minutes over medium heat. Add garlic and sauté another 1 or 2 minutes. Add tomatoes (and their juices), stock and wine.
Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal. Place in tomato-wine mixture and let come to a boil, uncovered. Boil 5 to 10 minutes, then reduce heat to low.
Add fish cubes and cover pot. Simmer 15 minutes or until fish flakes easily with a fork.
Serve on top of garlic croutons in heated bowls, garnished with chopped fennel or parsley.
Yield: 4 to 5 servings