Bj?rn Steensrud > wrote:
: W. Baker wrote:
: >
: > Olive oil for frying
: > 1 1/2 C coasrely chopped onion
: > 3/4 C green pepper3 cloves garlis pressed or very finely chopped
: > 28 oz can Italian plum tomatoes
: > 1 C water(use to rinse the tomato can:-)
: > 1C white (or any left over) dry wine
: > 2 C diced peeled potatoes(can use less if you want)
: > 1Tsp(at least) fennel seed
: > Salt and FGBP to taste
: > Oregono, thyme and basil to taste(minimum 1 Tsp)
: > 2 lbs white fish like Haddock, cod, ollack, etc, whatever is lest
: > expensive
: > Parigiano grated cheese to taste
: >
: > in the soup pot, soft saute the onions garlic and greenpepper in olive
: > oil. Add tomatos, water wine potatoes, fennel seedand salat and pepper.
: > Simmer about 30 mins. Now, if you are going to eat all the soup on one
: > night(4 people for a meal-more for a first course) add all the herbs and
: > the fish cut in largish cubes and cook only until the fish is just
: > cooked,about 10 mins. Serve in bowls with plentyof parmgiano cheese
: > sprinkled on top.
: >
: > If you are not going to eat it all at once, but want it for several
: > nights. divide the soup you won't be eatng into contaiers and
: > refrigerate. dAdd onpy a proportion of the herbs and fish to the soup
: > still in the pot and cook just until the fish is done. The next night use
: > a container of soup and add the proportion of fish and herbs and cook just
: > until the fish is cooked. If you do all the fish and then save it for a
: > later night, it comes out too fishy tasting and looses its delicious
: > quality.
: >
: > Wendy


: Thanks, Wendy, saved!

: For some reason haddock is hard to find in stores, but can be had at the
: harbor where a boat or two sells fresh caught shrimp and whatever side
: catches of fish they get ...

this soup/stew is not fussy about the kind of fish. It just does not need
to be a highly flavorful one as it has quite a lot of flavors on its own,
so plain , rahter dull(and what used to be cheap) fish work well.

Wendy