| 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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