Breton Seafood Stew
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
1 cup water
2 stalks celery, thin sliced
2 medium carrots, thin sliced
1 leek, white part only, thinly sliced
2 3/4 cups fish or vegetable stock (low sodium)
2 tablespoons finely ground oat flour
1/4 cup dry vermouth or apple cider
3 plum tomatoes, diced
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
3 cloves garlic, minced
1 sprig fresh thyme
1/4 teaspoon saffron threads
8 ounces cocd fillet, cut into 1" cubes
3 ounces squid rings or small shelled shrimp
Recipe
Note: serve over tiny new potatoes rice or quinoa; good with salad and steamed green veggies.
In a nonstick dutch oven over medium high heat, bring to ater to a boil. Add the celery, carrots and leeks. Reduce the heat to medium, partially cover, and cook, stirring occasionally, for 5 minutes. Add the stock. Place the flour in a small owl. Gradually whisk in the vermouth or apple cider until smooth. Stir into the pan. Cook, stirring, until thickened.
Add the tomatoes, lemon juice, lemon rind, orange rind, garlic, thyme and saffron.
Simmer, stirring occasionally, for 15 minutes. Add the cod and squid or shrmp. Simmer for 5 minutes, or until the cod is cooked. (Check by inserting the tip of a sharp knife in the center.)
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