hrimp, if frozen.
Rinse fish and shrimp; pat dry with
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
se your hand to clean fish. Next, put them into basket
Mix rice and water in shallow microwaveable dish.
Arrange fish fillets in single layer over rice and pour tomatoes with the liquid and the dressing over fish. Cover loosely with plastic wrap, turn back one corner of plastic wrap to vent.
Microwave on High 8 minute Remove plastic wrap and sprinkle with cheese.
Cover loosely with plastic wrap, venting at one corner. Microwave an additional 4 minute or til fish flakes easily with fork and rice is tender.
Rinse fish (do not pat dry) and
Heat oil in 2-quart pot.
Add onion, pepper, celery, garlic, herbs, clove and pepper.
Stir-fry on medium heat 3 minutes until onion softens.
Add tomato juice and tomatoes and bring to simmer. Put fish chunks in layer on top.
Cover and simmer 5 minutes.
Stir in fish chunks in layer on top.
Cover and simmer 5 minutes.
Stir in fish chunks, cover and remove from heat.
Let stand for 5 minutes longer.
Makes 6 cups; serves 4 to 6. Serve with Italian bread and a salad.
Fish should be haddock, cod or whitefish.
n the tomatoes and the fish stock.
Season with salt
edium-high heat. Season the fish with salt and pepper.
Marinate fish in dressing overnight.
To cook, bake at 375\u00b0 to 400\u00b0.
Place fish and some of the dressing in glass baking dish. Dot with butter.
Cover with foil.
Bake 15 to 30 minutes or until fish flakes easily.
Saute all vegetables about 10 minutes over medium heat. Add stewed
tomatoes.
Sprinkle
oregano.
Cook
25
minutes. Don't stir.
Add fish
(any
kind)
on top of stewed tomatoes. Cover and cook 5 to
10 minutes until fish is white and flaky. Use spatula and flip over onto a plate.
Serves 6.
nd very gently pushing the fish down.
Allow to cook
inutes.
Add saffron and fish to the stew and simmer
Place the first 7 ingredients except the salt in a 6.
quart pot.
Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Skim if necessary.
Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
Papertowels can be substituted.
Season with salt very delicately so as not to overpower the flavor of fish.
Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
Heat oven to 350\u00b0.
Cut fish into serving size pieces. Arrange in 9 x 13-inch pan.
Pour spaghetti sauce over fish. Sprinkle with parsley, basil, oregano and pepper.
Top with cheese.
Bake until fish flakes easily at thickest part, 20 to 25 minutes.
Heat oven to 350\u00b0.
Cut fish into serving size pieces. Arrange in greased baking dish.
Sprinkle with parsley, basil, oregano and pepper.
Top with spaghetti sauce, then sprinkle with cheese.
Bake for 20 to 25 minutes or until fish flakes easily at the thickest part.
Mix stuffing mix according to box instructions.
Cut up sausage into small pieces and mix into the stuffing, spread this in bottom of dish.
Place fish on top of stuffing then pour sauce over all. Bake at 350\u00b0 for 30 minutes or until you can flake fish with a fork.
Wash the fish parts in cool water, removing
Place fish fillets in a shallow 2-quart microwave-safe dish; positioning the thickest portion of the fish toward the outside edges of the dish.
Combine tomato juice, vinegar and contents of salad dressing envelope; mix well.
Pour over fish.
Cover and refrigerate 30 minutes.
Sprinkle with onions and green pepper.
Cover and microwave on high for 3 minutes.
Turn fillets over; cover and cook 2-4 minutes longer or until fish flakes easily with a fork.
Let stand, covered, for two minutes before serving.
n a bowl with oil, Italian seasoning, salt and pepper until
one ahead.
Fish and Marinade -- Remove the fish from the refrigerator