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Fish Stew With Herbs

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FISH STEW WITH HERBS
 Categories: Fish, Harned 1994, Herb/spice, Main dish, Stews
      Yield: 1 Batch
 
      1 lb Fresh or frozen haddock*
      2 tb Olive or corn oil
      1 md Onion; chopped
      2    Carrots; finely chopped
      1    Celery stalk plus leaves
           -- finely chopped
      2    Garlic cloves; peeled
           -- finely chopped
     28 oz Can Italian plum tomatoes
           -- undrained
    1/2 c  Fish or vegetable stock or
    1/2 c  Bottled clam juice
    1/2 c  Dry white wine
           Garlic oil**
      1 c  Garlic croutons**

MMMMM-----------------------BOUQUET GARNI----------------------------
      1    Bay leaf
      2    Thyme sprigs
      1    Strip of lemon peel
      1 lg Sprig of fennel fronds
      4    Black peppercorns

MMMMM--------------------------GARNISH-------------------------------
           Chopped fresh fennel or
           Chopped fresh parsley
 
  *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.
  
  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 & Company, 1985.  Pg. 44. ISBN 0-88862-788-2.
 
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