| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Restaurant, Seafood, Soups/stews | 1 | Servings | |
INGREDIENTS
| 2 | tb | Extra virgin olive oil |
| 2 | Cloves garlic; minced | |
| 1 | md | Red onion; julienned |
| 4 | Ribs celery; sliced 1/4 inch thick | |
| 2 | tb | Chopped fresh parsley |
| 2 | c | Fish stock |
| 24 | oz | Stewed tomatoes; diced |
| 2 | tb | Tomato paste |
| 1 | lb | White fish; cubed |
| 1 | pn | Fennel |
| 1 | pn | Oregano |
| 1 | pn | Thyme |
| Salt and pepper to taste |
INSTRUCTIONS
Saute garlic, red onion and celery in olive oil over medium heat until translucent, about 4 minutes. Combine remaining ingredients in stock pot and add sauteed vegetables. Bring to a boil over medium high heat. Reduce heat and simmer uncovered 1 hour. Serve with a loaf of your favorite bread. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <[email protected]> Recipe by: Boondocks, South Bend, Wash.
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