Recipe - Fishermens Stew (Wash)

2 tablespoon Extra virgin olive oil
2 Cloves garlic; minced
1 md Red onion; julienned
4 Ribs celery; cut or sliced up One fourth inch
thick
2 tablespoon Chopped fresh parsley
2 cup Fish stock
24 ounce Stewed tomatoes; minced
2 tablespoon Tomato paste
1 pound White fish; cubed
1 pn Fennel
1 pn Oregano
1 pn Thyme
Salt and pepper to taste

Saute garlic, red onion and celery in olive oil over medium heat until
translucent, about 4 minutes. Combine remaining ingredients in stock pot
and add sauteed vegetables. Bring to a boil over medium high heat. Reduce
heat and simmer uncovered 1 hour.

Serve with a loaf of your favorite bread.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Boondocks, South Bend, Wash.