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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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French Fish Stew: It has been said that the most distinguishing characteristic of a bouillabaisse is not the fish, because all fish stews and soups have fish, but the unique flavoring derived from saffron, fennel seeds, and orange zest. Ingredients:
6 oz cod |
6 oz salmon |
8 oz diced tomato |
8 oz chicken broth |
1/8 tbls salt |
1/8 tbl pepper |
1/8 tbl fennel seed |
1 onion |
5 cloves minced garlic |
1/2 tsp saffron |
1/8 teaspoon fresh thyme |
1/8 teaspoon sage, rubbed |
1/2 orange (zested and juiced) |
2 carrots |
2 celery stalks |
1 cup brown rice |
Directions:
1. Cut the fish into pieces
2. Combine the canned diced tomatoes with the chicken broth and spices
3. Chop the garlic into fine pieces and add to the broth
4. Add the vegetables
5. Add 2 bay leaves
6. Zest 1/2 of the orange and add some of the juice
7. Salt and pepper
8. Bring to a boil
9. Add to the broth and turn down the heat to a simmer. This will poach the fish.
10. Remove the bay leaf from the broth.
11. Options: Add 1/2 lb cooked shelled shrimp, mussels or oysters 8-16 scrubbed whole clams- 1-2 for each serving
12. Serve over brown rice
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