"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Monk fish stew Recipe

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This recipe for Monk fish stew, by , is from The CYCC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
gail lewis
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
1 small fennel bulb, trimmed and diced (set aside fronds)
1 medium onion thinly sliced
2 large garlic cloves, minced
2 t fennel seeds
1 14 oz can if Italian style tomatoes
1 8 oz bottle of clam juice
1 # monk fish

Directions:
Directions:
1. Heat oil in large pot, add fennel, garlic, onions, and cook until tender.
2. Add tomatoes, clam juice, and cook 10 minutes.
3. Cut monk fish into 1 -1 inch chunks
4. Add fish and simmer for about 5 minutes. The tomato clam mixture should be bubbling when monk fish is added.

 

 

 

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