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    The Soup Kitchen Savannah Fish Stew


    Source of Recipe


    The Soup Kitchen

    List of Ingredients




    1/2 lb. diced onions
    4 cups chicken stock
    1/2 lb. carrots, in julienne
    4 cups water
    1/2 lb. yellow squash, in julienne
    1 lb. white fish (haddock, pollack or turbot)
    1/4 teaspoon thyme
    1 bay leaf
    1/4 teaspoon white pepper
    1 cup white wine
    2 Tablespoons olive oil
    1/4 cup Pernod liqueur

    Recipe



    In large pan, saute first 5 ingredients in oil. When vegetables are tender, add remaining ingredients and cook unitl fish is done. Serves 8 to 10.

 

 

 

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