Fish Stew with White Wine And Tarragon Recipe

Free Recipe Fish Stew with White Wine And Tarragon

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Fish Stew with White Wine And Tarragon Recipe

12 Baby clams; scrubbed
12 sm Mussels; scrubbed
4 lg Shrimp; shelled and
; deveined
1-1/2 lb Red Snapper; filleted and
-cut
; into large pieces
8 Sea scallops; trimmed
2 8 ounces Red mullet;
-(optional), filleted
; and cut into large
; pieces
1-1/2 lb Bass; cleaned and shelled
8 oz Baby squid
8 tb Extra virgin olive oil
1 c White wine
2 Cloves garlic; chopped
1/4 c Brandy
2 c Fish broth; broth from all
-fish
; bones
1 pn Peperoncino; crushed red
-pepper
4 Fresh bay leaves
1 bn Parsley-chopped
4 Plum tomatoes-blanched;
-seeded and cubed
2 bn Tarragon-chopped
2 tb Olive oil
Salt
Bread croutons

Fish Stew with White Wine And Tarragon Preparation

Prepare a fish broth by placing all the fish bones in a small pot, covering with cold water and simmering for 1 hour. Strain and set aside; lightly season with salt. In a sauce pan, heat 6 tablespoons of the olive oil with fresh bay leaves. Lightly salt all the fish, adding first the clams, mussels and squid; cook at medium heat for 2 minutes. Lightly dust all remaining fish with flour. Add bass and snapper and cook for 2 minutes. Add scallops, shrimp, mullet, garlic, crushed red pepper and the fish broth. Bring to a boil and let simmer for 2 minutes. To prevent breaking the fish, do not stir. At the last moment, add the chopped parsley and tarragon and sprinkle olive oil over stew. Adjust salt to taste. Serve immediately. Yield: 4 servings. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9095 – PAUL BARTOLOTTA Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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