CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Vegetables |
Canadian |
Fish, Harned 1994, Herb/spice, Main dish, Stews |
1 |
Batch |
INGREDIENTS
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** |
1 |
|
Bay leaf |
2 |
|
Thyme sprigs |
1 |
|
Strip of lemon peel |
1 |
lg |
Sprig of fennel fronds |
4 |
|
Black peppercorns |
|
|
Chopped fresh fennel or |
|
|
Chopped fresh parsley |
INSTRUCTIONS
BOUQUET GARNI
GARNISH
*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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