Name: Fish Stew with White Wine And Tarragon
Ingredients: 12 Baby clams; scrubbed; 12 sm Mussels; scrubbed; 4 lg Shrimp; shelled and; ; deveined; 1 1/2 lb Red Snapper; filleted and cut; ; into large pieces; 8 Sea scallops; trimmed; 2 8 ounces Red mullet; (optional), filleted; ; and cut into large; ; pieces; 1 1/2 lb Bass; cleaned and shelled; 8 oz Baby squid; 8 tb Extra virgin olive oil; 1 c White wine; 2 Cloves garlic; chopped; 1/4 c Brandy; 2 c Fish broth; broth from all fish; ; bones; 1 pn Peperoncino; crushed red pepper; 4 Fresh bay leaves; 1 bn Parsley-chopped; 4 Plum tomatoes-blanched; seeded and cubed; 2 bn Tarragon-chopped; 2 tb Olive oil; Salt; Bread croutons

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Dujour05	1	servings

INGREDIENTS

12		Baby clams; scrubbed
12	sm	Mussels; scrubbed
4	lg	Shrimp; shelled and
		; deveined
1 1/2	lb	Red Snapper; filleted and cut
		; into large pieces
8		Sea scallops; trimmed
2		8 ounces Red mullet; (optional), filleted
		; and cut into large
		; pieces
1 1/2	lb	Bass; cleaned and shelled
8	oz	Baby squid
8	tb	Extra virgin olive oil
1	c	White wine
2		Cloves garlic; chopped
1/4	c	Brandy
2	c	Fish broth; broth from all fish
		; bones
1	pn	Peperoncino; crushed red pepper
4		Fresh bay leaves
1	bn	Parsley-chopped
4		Plum tomatoes-blanched; seeded and cubed
2	bn	Tarragon-chopped
2	tb	Olive oil
		Salt
		Bread croutons

INSTRUCTIONS

Prepare a fish broth by placing all the fish bones in a small pot, covering
with cold water and simmering for 1 hour. Strain and set aside; lightly
season with salt. In a sauce pan, heat 6 tablespoons of the olive oil with
fresh bay leaves. Lightly salt all the fish, adding first the clams,
mussels and squid; cook at medium heat for 2 minutes. Lightly dust all
remaining fish with flour. Add bass and snapper and cook for 2 minutes. Add
scallops, shrimp, mullet, garlic, crushed red pepper and the fish broth.
Bring to a boil and let simmer for 2 minutes. To prevent breaking the fish,
do not stir. At the last moment, add the chopped parsley and tarragon and
sprinkle olive oil over stew. Adjust salt to taste. Serve immediately.
Yield: 4 servings.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9095 - PAUL BARTOLOTTA
Converted by MM_Buster v2.0l.

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