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Fish Stew, Nicoise Style Recipe

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This recipe for Fish Stew, Nicoise Style, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Jones Rottluff
Added: Friday, July 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 # red snapper
4 T. olive oil
1-1/2 C. chopped onion
4 cloves minced garlic
3 T. flour
2 C. bottled clam juice
3 C. water
1/2 C. dry white wine
1-1/2 C. stewed tomatoes
1/2 tsp. salt
'1/8 tsp. tabasco
1/4 tsp. thyme
2 T. minced parsley
2 C. dinced potatoes.

Directions:
Directions:
Marion served this once when we visited them in Anacortes. It became a family favoriteCut fish into serving size pieces. Wash, dry and set aside.
Heat oil in saucepan and saute onions and garlic until soft. Blend in flour. Gradually add the clam juice, stirring steadily to boiling point. Add water, wine, tomatoes, salt, tabasco and thyme. Simmer for 30 minutes.
Add fish, potatoes and parsley, cover and simmer for 20 minutes.
Taste for seasoning.
Serve in deep bowls with garlic toast.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour, 30 minutes total time.
Personal Notes:
Personal Notes:
Marion served this once when we visited them in Anacortes. It became a family favorite. Halibut or whitefish work equally well.

 

 

 

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