York Harbor Stew

York Harbor Stew
York Harbor Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

* 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.

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