York Harbor Stew
- 2 leeks julienned
- 1 teaspoon saffron or 1/2 tspn turmeric
- 2 tablespoons butter
- 2 quarts fish stock
- 1/4 cup pernod
- 3 pounds boneless skinned fish pieces or shellfish see * Note
- 24 Parisienne potatoes
- 2 medium tomatoes peeled, seeded, and diced
- 1/2 cup chopped parsley
- 16 garlic croutons
* Note: Any combination of the following: clams, halibut, lobster, mussels, salmon, scallops, shrimp, cod, etc..
Saute leeks and saffron in butter until tender. Stir in fish stock and pernod; bring to a boil and reduce heat to simmer. Add fish pieces to stock, simmering just until fish begins to flake, about 5 to 7 minutes.
Using a slotted spoon, transfer fish pieces to 8 individual bowls. Add parisienne potatoes to each bowl. Top with tomatoes, parsley, and croutons.
This recipe yields 8 first-course servings.