| 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 <adamsfmle@sprintmail.com>
Recipe by: Boondocks, South Bend, Wash.
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