INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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