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Yield: 1 Batch
Ingredients:
* 1 lb Fresh or frozen haddock*
* 2 tb Olive or corn oil
* 1 md Onion; chopped
* 2 Carrots; finely chopped
* 1 Celery stalk plus leaves -- finely chopped
* 2 Garlic cloves; peeled -- finely chopped
* 28 oz Can Italian plum tomatoes -- undrained
* 1/2 c Fish or vegetable stock or
* 1/2 c Bottled clam juice
* 1/2 c Dry white wine Garlic oil**
* 1 c Garlic croutons
* 1 Bay leaf
* 2 Thyme sprigs
* 1 Strip of lemon peel
* 1 lg Sprig of fennel fronds
* 4 Black peppercorns
Instructions:
To make the garlic croutons cut crusts from thick day-old bread. Cut bread into large cubes. Spread a cookie sheet with garlic oil - either oil in which whole garlic cloves have been steeped or oil that has been heated gently with a cut garlic clove pressing on clove to release oils. Toss croutons in the garlic oil then bake at 400 F. turning often 8 to 10 minutes until golden brown. If frozen unwrap fish and allow to stand at room temperature for 15 to 20 minutes or until soft enough to cut. With a sharp knife cut into 2" cubes. Meanwhile heat oil in a large heavy saucepan. Add prepared onions carrots and celery and saute stirring 3 to 5 minutes over medium heat. Add garlic and saute another 1 or 2 minutes. Add tomatoes (and their juices) stock and wine. Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal. Place in tomato-wine mixture and let come to a boil uncovered. Boil 5 to 10 minutes then reduce heat to low. Add fish cubes and cover pot. Simmer 15 minutes or until fish flakes easily with a fork. Serve on top of garlic croutons in heated bowls garnished with chopped fennel or parsley.
Ingredients:
* 1 lb Fresh or frozen haddock*
* 2 tb Olive or corn oil
* 1 md Onion; chopped
* 2 Carrots; finely chopped
* 1 Celery stalk plus leaves -- finely chopped
* 2 Garlic cloves; peeled -- finely chopped
* 28 oz Can Italian plum tomatoes -- undrained
* 1/2 c Fish or vegetable stock or
* 1/2 c Bottled clam juice
* 1/2 c Dry white wine Garlic oil**
* 1 c Garlic croutons
* 1 Bay leaf
* 2 Thyme sprigs
* 1 Strip of lemon peel
* 1 lg Sprig of fennel fronds
* 4 Black peppercorns
Instructions:
To make the garlic croutons cut crusts from thick day-old bread. Cut bread into large cubes. Spread a cookie sheet with garlic oil - either oil in which whole garlic cloves have been steeped or oil that has been heated gently with a cut garlic clove pressing on clove to release oils. Toss croutons in the garlic oil then bake at 400 F. turning often 8 to 10 minutes until golden brown. If frozen unwrap fish and allow to stand at room temperature for 15 to 20 minutes or until soft enough to cut. With a sharp knife cut into 2" cubes. Meanwhile heat oil in a large heavy saucepan. Add prepared onions carrots and celery and saute stirring 3 to 5 minutes over medium heat. Add garlic and saute another 1 or 2 minutes. Add tomatoes (and their juices) stock and wine. Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal. Place in tomato-wine mixture and let come to a boil uncovered. Boil 5 to 10 minutes then reduce heat to low. Add fish cubes and cover pot. Simmer 15 minutes or until fish flakes easily with a fork. Serve on top of garlic croutons in heated bowls garnished with chopped fennel or parsley.
