Fish Stew With Herbs Recipe

* Or perch or cod.

** To make the garlic croutons, cut crusts from thick, day-old bread. Cut bread into large cubes. Spread a cookie sheet with garlic oil - either oil in which whole garlic cloves have been steeped, or oil that has been heated gently with a cut garlic clove, pressing on clove to release oils. Toss croutons in the garlic oil, then bake at 400 F., turning often, 8 to 10 minutes, until golden brown.

Step 1

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.

Step 2

Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions, carrots and celery and saute, stirring, 3 to 5 minutes over medium heat. Add garlic and saute 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.

Step 3

Serve on top of garlic croutons in heated bowls, garnished with chopped fennel or parsley.

Makes: 4 to 5 servings.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.

Things You'll Need

  • 1lb Fresh or frozen haddock*
  • 2tb Olive or corn oil
  • 1md Onion; chopped
  • 2 Carrots; finely chopped
  • 1 Celery stalk plus leaves
  • -- finely chopped
  • 2 Garlic cloves; peeled
  • -- finely chopped
  • 28oz Can Italian plum tomatoes
  • -- undrained
  • 1/2c Fish or vegetable stock or
  • 1/2c Bottled clam juice
  • 1/2c Dry white wine
  • Garlic oil**
  • 1c Garlic croutons**
-----------BOUQUET GARNI----------------
  • 1 Bay leaf
  • 2 Thyme sprigs
  • 1 Strip of lemon peel
  • 1lg Sprig of fennel fronds
  • 4 Black peppercorns
  • Chopped fresh fennel or
  • Chopped fresh parsley

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