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Monk Fish Stew Recipe

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This recipe for Monk Fish Stew, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Lewis
Added: Friday, June 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbl olive oil
1 small fennel bulb, trimmed and diced (set aside fronds)
1 med. onion, thinly sliced
2 lg garlic cloves, minced
2 tsp fennel seeds
1 14 1/2 oz Italian style tomatoes
1 8 oz bottle of clam juice
1 lb. monk fish

Directions:
Directions:
Heat oil in large pot, add fennel, garlic, onions, and cook until tender. Add tomatoes, clam juice and cook 10 min. Cut monk fish into 1 - 1 1/2" chunks.
Add fish and simmer for about 5 min. The tomato clam mixture should be bubbling when monk fish is added. Garnish with fennel fronds.
Serve with warm garlic bread and a tossed salad.

Personal Notes:
Personal Notes:
This recipe came from Jane Coley, a long time friend, who now lives in Chicago.

 

 

 

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