Fish stew with white wine and tarragon

1 servings

Ingredients

Quantity Ingredient
12 Baby clams; scrubbed
12 smalls Mussels; scrubbed
4 larges Shrimp; shelled and
; deveined
1½ pounds Red Snapper; filleted and cut
; into large pieces
8 Sea scallops; trimmed
2 8 ounces Red mullet; (optional), filleted
; and cut into large
; pieces
1½ pounds Bass; cleaned and shelled
8 ounces Baby squid
8 tablespoons Extra virgin olive oil
1 cup White wine
2 Cloves garlic; chopped
¼ cup Brandy
2 cups Fish broth; broth from all fish
; bones
1 pinch Peperoncino; crushed red pepper
4 Fresh bay leaves
1 bunch Parsley-chopped
4 Plum tomatoes-blanched; seeded and cubed
2 bunches Tarragon-chopped
2 tablespoons Olive oil
Salt
Bread croutons

Directions

Prepare a fish broth by placing all the fish bones in a small pot, covering with cold water and simmering for 1 hour. Strain and set aside; lightly season with salt. In a sauce pan, heat 6 tablespoons of the olive oil with fresh bay leaves. Lightly salt all the fish, adding first the clams, mussels and squid; cook at medium heat for 2 minutes. Lightly dust all remaining fish with flour. Add bass and snapper and cook for 2 minutes. Add scallops, shrimp, mullet, garlic, crushed red pepper and the fish broth.

Bring to a boil and let simmer for 2 minutes. To prevent breaking the fish, do not stir. At the last moment, add the chopped parsley and tarragon and sprinkle olive oil over stew. Adjust salt to taste. Serve immediately.

Yield: 4 servings.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9095 - PAUL BARTOLOTTA Converted by MM_Buster v2.0l.

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