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Receta Fish Stew With White Wine And Tarragon

by Global Cookbook

Ingredientes

12 x Baby clams, scrubbed 12 sm Mussels, scrubbed 4 lrg Shrimp, shelled and deveined 1 1/2 lb Red Snapper, filleted and cut into large pcs 8 x Sea scallops, trimmed 2 x 8 ounces Red mullet, (optional), filleted and cut into large pcs 1 1/2 lb Bass, cleaned and shelled 8 ounce Baby squid 8 Tbsp. Extra virgin extra virgin olive oil 1 c. White wine

2 x Cloves garlic, minced 1/4 c. Brandy 2 c. Fish broth, broth from all fish bones 1 pch Peperoncino, crushed red pepper 4 x Fresh bay leaves 1 bn Parsley-minced 4 x Plum tomatoes-blanched, seeded and cubed 2 bn Tarragon-minced 2 Tbsp. Extra virgin olive oil Salt Bread croutons

Direcciones

1. Prepare a fish broth by placing all the fish bones in a small pot, covering with cool water and simmering for 1 hour. Strain and set aside; lightly season with salt. In a sauce pan, heat 6 Tbsp. of the extra virgin olive oil with fresh bay leaves. Lightly salt all the fish, adding first the clams, mussels and squid; cook at medium heat for 2 min. Lightly dust all other fish with flour. Add in bass and snapper and cook for 2 min. Add in scallops, shrimp, mullet, garlic, crushed red pepper and the fish broth.
2. Bring to a boil and let simmer for 2 min. To prevent breaking the fish, don't stir. At the last moment, add in the minced parsley and tarragon and sprinkle extra virgin olive oil over stew. Adjust salt to taste. Serve immediately.
3. Yield: 4 servings.

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