Fish Stew with Herbs

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.