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Ingredientes
- 3 Tbsp. butter
- 3 Tbsp. extra virgin olive oil
- 4 x onions thinly sliced
- 3 x garlic cloves thinly sliced
- 1/4 c. madeira
- 3 x tomatoes peeled, seeded,
- Â Â and finely minced
- 3 x potatoes peeled, cubed
- 4 whl cloves
- 2 lrg bay leaves
- 2 Tbsp. chopped fresh parsley
- 1/2 tsp tarragon
- 1/2 tsp marjoram
- 1/4 tsp freshly-grnd white pepper
- 2 quart water
- 1 lb white fish fillets
- 1 lb swordfish or possibly mackerel
- 1 Tbsp. salt
- Â Â Garlic toast
- Â Â Parmesan cheese
- Â Â Minced fresh parsley
Direcciones
- Saute/fry onion and garlic in the butter and oil till lightly browned - about 15 min. Stir in the next 10 ingredients and bring to a boil. Cover and simmer for an hour. Uncover and simmer till the liquid is reduced, at least 2 hrs.
- Add in the fish, breaking it into chunks, and simmer for 5 min, till just cooked through. Let cold, cover, then chill overnight.
- About 20 min before serving, begin to reheat slowly. Season to taste. When ready to serve, ladle into bowls and top with toasted bread, handfuls of parmesan, and fresh minced parsley.
- To make garlic toast: Heat 4 Tbsp. butter in a large skillet and saute/fry 1 chopped clove of garlic for a minute, then add in 12 to 16 1/2-inch slices of French baguettes and brown lightly on both sides. Drain on paper towels.
- Comments: After bubbling on the stove most of the night before, it is heady and rich - a proper meal, piping warm, for 6 to 8 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 665g | |
| Recipe makes 6 servings | |
| Calories 415 | |
| Calories from Fat 180 | 43% |
| Total Fat 20.24g | 25% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 1334mg | 56% |
| Potassium 973mg | 28% |
| Total Carbs 23.13g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.82g | 3% |
| Protein 32.18g | 51% |
