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Provencal Fish Stew
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Provencal Fish Stew
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 10 minutes
Prep Time:
 8 minutes
Cook Method:
 simmered
Cook Temp:
 medium
Directions:
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1. Cut fish (or cod, hake, or haddock) into bite-size pieces. Set aside.
2. In a large, heavy skillet, heat the oil over medium heat. Add the garlic, stirring until softened, 1 to 2 minutes.
3. Add the tomatoes, bay leaves, oregano, anise or fennel, tarragon, marjoram, thyme, salt, and pepper. Stir to distribute the herbs.
4. Add the wine, stir, and cover the skillet. Simmer for 5 minutes.
5. Add the fish and capers; cover and simmer another 5 minutes.
6. Check for seasoning; add additional salt and pepper if desired. If the sauce tastes acidic, add sugar.
7. Divide the fish into soup bowls. Evenly sprinkle each serving with Parmesan cheese, if desired.

Source: Courtesy of Hannaford Fresh Magazine, September/October 2006
1 1/2 oz Thin sole fillets
2 Tbs Extra virgin olive oil
2 ea Garlic cloves, peeled and minced
28 oz Canned diced tomatoes, drained
2 ea Dried whole bay leaves
3/4 tsp Dried oregano
3/4 tsp Anise seed
1/4 tsp Marjoram, dried
1/4 tsp Dried thyme
1/4 tsp Salt
1/8 tsp Black pepper, freshly ground
3/4 cup White wine, dry
1 1/2 Tbs Capers
1/4 tsp Sugar
2 Tbs Parmesan cheese, grated


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