Fish Stew - pareve

Posted by : Karen Selwyn

This recipe is from Judy Zeidler, author of "The Gourmet Jewish Cook."
She says, "The first time I prepared this stew I used ling cod and
Mexican sea bass fillets, but the recipe works just as well with other
fish combinations; try your own mixture. Since there is red wine in the
sauce, serve red wine with this dish."

Karen Selwyn

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Fish Stew 

3 tablespoons extra-virgin olive oil 
3 garlic cloves, minced 
2 cups chopped yellow onions (about 2 medium) 
1 cup chopped celery (about 2 stalks) 
1 cup chopped fresh fennel 
5 small tomatoes, diced (about 1 pound) 
1 tablespoon tomato paste 
2 tablespoons red wine vinegar 
1/2 cup dry red wine 
1/2 cup cold water 
1/4 cup minced fresh parsley 
1 tablespoon sugar or to taste 
1 tablespoon fennel seeds 
Salt and freshly ground black pepper to taste 
2 pounds fish, (e.g.cod, sea bass, halibut and red snapper fillets)
   cut into 1-inch dice 

In a large, heavy pot over medium heat, heat the oil and saute the
garlic and onion for about 3 minutes or until soft but not brown. Add
the celery and fennel, and saute for about 3 minutes. Add the tomatoes,
tomato paste, vinegar, wine, water, parsley, sugar, fennel seeds, salt
and pepper. Let simmer for about 15 minutes.

Add the fish, cover the pot and cook for about 5 minutes, or until fish
is cooked through but still firm. Serve
immediately in heated, shallow soup bowls. 

Makes 4 servings.

Source: "This fish stew is quick Passover dish"
         NEW BERN SUN JOURNAL (on-line edition), 3/25/99

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