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| Fishmonger Stew; Fishmonger's 1 1/2 gallons fish stock (see recipe below) 1 1/4 lb's yellow onion, sliced 1 1/4 lb's carrots, sliced 1 1/4 lb's celery, sliced 1 1/4 lb's fennel, sliced 2 oz shallots, chopped 2 oz garlic, chopped 1/4 oz saffron 1/2 cup white wine 1/2 cup pernod 1 1/2 lb' b-red potatoes, quartered 1/2 lb whole peeled tomatoes, crushed 1/4 cup basil, chiffonade 1/4 cup thyme, chopped 1/4 cup kosher salt 1/4 cup coarsely ground pepper 2 1/2 lb's fish pieces, include mussels, fresh peeled shrimp. 1/4 cup salad oil Place all vegetables and salad oil in a 10 qrt stock pot and sweat. Add white wine, pernod and saffron. Add fish stock. Add crushed tomatoes, bring to boil. Add potatoes and fish. Add seasoning and continue to simmer for 45 minutes. Remove and cool. Fish Stock 1 lb fish bones 1/2 lb onion, chopped 1/2 lb celery, chopped 1/2 lb fennel, chopped 1/4 lb parsley 1 tsp peppercorns 3 bay leaves 1 cup white wine 1 1/2 tbls salad oil 1 3/4 gallons cold water Place onions, celery, fennel, parsley, fish bones, peppercorns and salad oil in 10qrt stock pot and sweat. Add white wine. Add water and bring to boil, skim off any froth from top. Reduce heat and simmer for 45 minutes. Remove and cool. Strain and refrigerate. |
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