Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh or frozen haddock*

  2. 2 tablespoons 30ml Olive or corn oil

  3. 1 tablespoon 15ml Onion - chopped (medium)

  4. 2 Carrots - finely chopped

  5. 1 Celery stalk plus leaves - - finely chopped

  6. 2 Garlic cloves - peeled Finely chopped

  7. 1 Italian plum tomatoes - - undrained

  8. 1/2 cup 118ml Fish or vegetable stock or 1/2 cup 118ml Bottled clam juice

  9. 1/2 cup 118ml Dry white wine Garlic oil**

  10. 1 cup 30g / 1.1oz Garlic croutons** Bouquet Garni

  11. 1 Bay leaf

  12. 2 Thyme sprigs

  13. 1 Lemon peel

  14. 1 Fennel fronds

  15. 4 Black peppercorns Garnish Chopped fresh fennel or Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *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 400F, turning often, 8 to 10 minutes, until golden brown. 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 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. Serve on top of garlic croutons in heated bowls, garnished with chopped fennel or parsley. Yield: 4 to 5 servings. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985. Pg.

  2. . ISBN 0-88862-788-2.


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