| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Essnce09 | 4 | servings | |
INGREDIENTS
| 4 | c | Fish stock |
| 2 | c | Canned plum tomatoes with juice; coarsely chopped |
| 2 | tb | Tomato paste |
| 1 | tb | Pernod |
| 1 | tb | Chopped garlic |
| 10 | Saffron threads | |
| 1 | c | Julienned fresh fennel bulb |
| 10 | oz | Cod fillet; cut into 1" cubes |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 4 | Croutons- long bias cut; toasted and rubbed | |
| ; with a garlic clove |
INSTRUCTIONS
In a large saucepan, combine the stock, tomatoes, tomato paste, pernod, garlic and saffron. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes. Add the fennel and the cod. Gently simmer for about 5 minutes, or until the fish is tender and the fennel is crisp. Season to taste with salt and pepper. To serve, place a crouton in each serving bowl. Ladle stew over each crouton. This recipe yields 4 srervings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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