Fish Stew with Herbs
Yield
1 batchPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
haddock
fresh or frozen |
|
| 2 | tablespoons |
olive oil
or corn oil |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
carrots
finely |
|
| 1 | each |
celery stalks
plus leaves, finely chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 28 | ounces |
italian plum (roma) tomatoes
undrained |
|
| ½ | cup |
fish stock
or vegetable stock, or 1/2 c bottled clam juice |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | x |
garlic oil
|
* |
| 1 | cup |
croutons
|
*
|
| Bouquet garni | |||
| 1 | each |
bay leaves
|
*
|
| 2 | each |
thyme sprigs
|
* |
| 1 | strip |
lemon zest
|
*
|
| 1 | Sprig |
fennel fronds
|
*
|
| 4 | each |
black peppercorns
|
*
|
| Garnish | |||
| 1 | x |
fennel bulb
fresh, chopped, or chopped fresh parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
haddock
fresh or frozen |
|
| 3E+1 | ml |
olive oil
or corn oil |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
carrots
finely |
|
| 1 | each |
celery stalks
plus leaves, finely chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
undrained |
|
| 118 | ml |
fish stock
or vegetable stock, or 1/2 c bottled clam juice |
|
| 118 | ml |
white wine
dry |
*
|
| 1 | x |
garlic oil
|
* |
| 237 | ml |
croutons
|
*
|
| Bouquet garni | |||
| 1 | each |
bay leaves
|
*
|
| 2 | each |
thyme sprigs
|
* |
| 1 | strip |
lemon zest
|
*
|
| 1 | Sprig |
fennel fronds
|
*
|
| 4 | each |
black peppercorns
|
*
|
| Garnish | |||
| 1 | x |
fennel bulb
fresh, chopped, or chopped fresh parsley |
*
|
Directions
If frozen, unwrap fish and allow to stand at room temperature for 15 to 20 minutes, or until soft enough to cut.
With a sharp knife, cut into 2" cubes.
Meanwhile, heat oil in a large, heavy saucepan.
Add prepared onions, carrots and celery and sauté, stirring, 3 to 5 minutes over medium heat.
Add garlic and sauté another 1 or 2 minutes. Add tomatoes (and their juices), stock and wine.
Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal.
Place in tomato-wine mixture and let come to a boil, uncovered.
Boil 5 to 10 minutes, then reduce heat to low. Add fish cubes and cover pot.
Simmer 15 minutes or until fish flakes easily with a fork.
Serve on top of garlic croutons in heated bowls, garnished with chopped fennel or parsley.
