Recipe - Provencal Fish Stew

4 cup Fish stock
2 cup Canned plum tomatoes with
juice; coarsely chopped
2 tablespoon Tomato paste
1 tablespoon Pernod
1 tablespoon Chopped garlic
10 Saffron threads
1 cup Julienned fresh fennel bulb
10 ounce Cod fillet; cut into 1"
cubes
Salt; to taste
Freshly ground black pepper;
to taste
4 Croutons long bias cut;
toasted and rubbed
; with a garlic clove

In a large saucepan, combine the stock, tomatoes, tomato paste, pernod,
garlic and saffron. Bring to a boil, then reduce the heat and simmer,
uncovered for 30 minutes. Add the fennel and the cod. Gently simmer for
about 5 minutes, or until the fish is tender and the fennel is crisp.
Season to taste with salt and pepper. To serve, place a crouton in each
serving bowl. Ladle stew over each crouton. This recipe yields 4 srervings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2231 broadcast 07151996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

08041996

Recipe by: Emeril Lagasse

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