Free Recipe Provencal Fish Stew
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Provencal Fish Stew Recipe
4 c Fish stock
2 c Canned plum tomatoes with
-juice; coarsely chopped
2 tb Tomato paste
1 tb Pernod
1 tb Chopped garlic
10 Saffron threads
1 c Julienned fresh fennel bulb
10 oz Cod fillet; cut into 1
-cubes
Salt; to taste
Freshly ground black pepper;
-to taste
4 Croutons- long bias cut;
-toasted and rubbed
; with a garlic clove
Provencal Fish Stew Preparation
In a large saucepan, combine the stock, tomatoes, tomato paste, pernod, garlic and saffron. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes. Add the fennel and the cod. Gently simmer for about 5 minutes, or until the fish is tender and the fennel is crisp. Season to taste with salt and pepper. To serve, place a crouton in each serving bowl. Ladle stew over each crouton. This recipe yields 4 srervings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2231 broadcast 07-15-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 08-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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