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.
n kitchen paper.
Fried Fish:
Combine chive, thyme, garlic
f meat grinder (or have fish monger grind). Grind the 2
ook 5 minutes. Stir in fish broth and simmer 20 minutes.
excess water in the fish, the recipe will come out runny
inutes or until fish can be flaked. Remove fish. Boil fish broth 10 minutes
Leave fish whole.
Season inside and
bread and garlic.
Cut fish filets into 1-inch pieces
n another deep pot put fish broth and tomato juice.
add
Wipe fish with a damp cloth.
neral ions to the broth.
Beef broth/stock: 48-72
il.
Add the water, fish, and shrimp.
Simmer for
Clean, cut up and boil fish with salt and pepper until tender. Drain in colander; save broth.
Make roux with oil and flour. Add onions, celery and bell peppers and cook until onions are translucent.
Add tomato paste and a pinch of soda.
Cook slowly until fat separates.
Add whole tomatoes and tomato sauce.
Add enough of the fish broth to get the right fish taste.
Cook about 3 to 4 hours slowly.
Season to taste.
inutes. Stir well.
Add fish broth and water and cook , reduce
Make a fish stock with cod bones, 1 whole onion, 3 whole garlic cloves, 2 carrots and 3 stalks of celery.
Boil for about an hour, then sieve the broth.
Saute 1 chopped onion with olive oil until soft. Add Italian parsley, then the fish broth.
Add 1 can tomatoes then the white wine.
Add fish 15 minutes before serving.
Serve as main meal with assorted breads and bottle of chilled Chablis!
reen fennel fronds.
Cut fish in bite sized pieces.
Remove flesh from fish and chop into chunks and
Parboil fish in water; lift fish out to cool.
Fry bacon and saute onions in drippings.
Boil potatoes in fish broth until almost done.
Add tomatoes, salt, pepper and onions.
Cook for 5 minutes, until potatoes are tender.
Bone/flake fish and crumble bacon.
Add to other mixture in pot.
Heat to simmer.
Break 1 egg into the stew for every person who will be eating and one or two extra for the pot.
Cover for about 5 minutes.
Dish into large soup bowls, ensuring that every person gets an egg.
Serves 5 to 6.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Melt fat.
Add celery and onions.
Saute on medium heat for 5 minutes.
Add seasonings and mix.
Add tomatoes and green peppers and fish broth.
Bring to a boil.
Dissolve cornstarch and wine until smooth.
Add to ingredients and bring to boil.
Add Tabasco sauce and simmer 20 minutes.
Add cod and shrimp to ingredients. Cook until hot.
Yields 1 1/2 gallons.