Categories
|
Fish Stew |
Tips: This is a rich french stew of fish and
vegetables, flavored with saffron and
herbs. The fish and vegetables, and the
soup, and serve separately.
|
Prep Time: 2 min, plus 10 min infusing
Cook Time: about 45 min
|
Yield:4
|
|
INGREDIENTS: |
| large pinch |
saffron strands |
|
| 2 1/2 cups |
hot fish stock |
|
| 1 tbsp |
olive oil |
|
| 2 tbsp |
butter |
|
| 1 |
onion, sliced |
|
| 2 |
garlic cloves, chopped |
|
| 1 |
leek, sliced |
|
| 1 |
small fennel bulb, thinly sliced |
|
|
DIRECTIONS:
- Using a mortar and pestle, crumble the saffron and add it to the stock. Stir the mixture and set aside to infuse for at least 10 minutes.
- Heat the oil and butter together in a large, heavy-bottomed pan. Add the onion and cook over a low heat, stirring occasionally, for 4-5 minutes, or until softened. Add the garlic, leek, fennel, and potatoes.
- Cover and cook for an additional 10-15 minutes, or until the vegetables are softened.
- Add the wine and simmer rapidly for 3-4 minutes, or until reduced by about half. Add the thyme, bay leaves, and tomatoes and stir well. Add the saffron-infused stock.
- Bring to a boil, cover, and simmer over low heat for 15 minutes, or until all the vegetables are tender.
- Add the fish, return to a boil, and simmer for an additional 3-4 minutes, or until all the fish is tender. Add the parsley and season to taste with salt and pepper.
- Using a perforated spoon, transfer the fish and vegetables to a warmed serving dish. Serve the soup with plenty of crusty bread.
|
 |
 |
 |
|
