| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Restaurant, Seafood, Soups/stews |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Extra virgin olive oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Red onion, julienned |
| 4 |
|
Ribs celery, sliced 1/4 inch |
|
|
thick |
| 2 |
T |
Chopped fresh parsley |
| 2 |
c |
Fish stock |
| 24 |
oz |
Stewed tomatoes, diced |
| 2 |
T |
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 <adamsfmle@sprintmail.com> Recipe by: Boondocks,
South Bend, Wash.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”