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Fish Stew with Herbs

  • 1serving
  • 40minutes
  • 219calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound haddock fresh or frozen

  2. 2 tablespoons olive oil or corn oil

  3. 1 medium onion chopped

  4. 2 each carrots finely

  5. 1 each celery stalk plus leaves, finely chopped

  6. 2 each garlic cloves finely chopped

  7. 28 ounces italian plum (roma) tomatoes undrained

  8. 1/2 cup fish stock or vegetable stock, or 1/2 c bottled clam juice

  9. 1/2 cup white wine dry

  10. 1 x garlic oil

  11. 1 cup croutons, onion/garlic flavoured

  12. Bouquet garni

  13. 1 each bay leaf

  14. 2 each thyme sprigs

  15. 1 strip lemon zest

  16. 1 Sprig fennel fronds

  17. 4 each black peppercorns

  18. Garnish

  19. 1 x fennel bulb fresh, chopped, or chopped fresh parsley*

Instructions Jump to Ingredients ↑

  1. If frozen, unwrap fish and allow to stand at room temperature for 15 to 20 minutes, or until soft enough to cut.

  2. With a sharp knife, cut into 2" cubes.

  3. Meanwhile, heat oil in a large, heavy saucepan.

  4. Add prepared onions, carrots and celery and sauté, stirring, 3 to 5 minutes over medium heat.

  5. Add garlic and sauté another 1 or 2 minutes. Add tomatoes (and their juices), stock and wine.

  6. Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal.

  7. Place in tomato-wine mixture and let come to a boil, uncovered.

  8. Boil 5 to 10 minutes, then reduce heat to low. Add fish cubes and cover pot.

  9. Simmer 15 minutes or until fish flakes easily with a fork.

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

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