Fish Stew with Herbs

---------- Recipe via Meal-Master (tm) v8.02

Title: Fish Stew with Herbs
Categories: Fish, Harned 1994, Herb/spice, Main dish, Stews
Yield: 1 batch

1 lb Fresh or frozen haddock*
2 tb Olive or corn oil
1 md 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 c Fish or vegetable stock or
1/2 c Bottled clam juice
1/2 c Dry white wine
Garlic oil**
1 c Garlic croutons**

-------------------------------BOUQUET GARNI-------------------------------
1 Bay leaf
2 Thyme sprigs
1 Strip of lemon peel
1 lg Sprig of fennel fronds
4 Black peppercorns

----------------------------------GARNISH----------------------------------
Chopped fresh fennel or
Chopped fresh parsley

*Or perch or cod.

**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 saute, stirring, 3 to 5 minutes over medium
heat. Add garlic and saute 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.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 44. ISBN 0-88862-788-2.

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