Recipe - Florida Fish Stew

2 ounce Olive oil
1 ounce Garlic, chopped
3 ounce Onion, minced
3 ounce Leeks, julienne
3 ounce Carrots, julienne
Pinch saffron
One half ounce Cracked black pepper
4 ounce White wine
2 ounce Pernod
4 pt Chicken stock
3 ounce Yellow squash, julienne
3 ounce Green zucchini, julienne
Pinch fennel tops, chopped
3 ounce Fish, cut in One half inch cubes
4 Small shrimp
4 Mussels
2 Clams

In soup pot, heat olive oil and saute garlic. Add onions, fennel, leeks
and carrots. Continue to saute, adding saffron and cracked black pepper.

Deglaze with white wine and Pernod. Add chicken stock. Add seafood and
poach until done.

Add green and yellow squash and chopped fennel tops. Season the soup as
needed and serve. Yield: 2 Typed in MMFormat by cjhartlin@msn.com
Source: Food & Wine the Westin Way Chef Waldo Brun, Corporate Executive
Chef, Walt Disney Swan, Florida.
Posted to MMRecipes Digest V5 #028 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 27, 1998