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Fish stew with herbs

Yield: 1 Batch

1 lb Fresh or frozen haddock*      2 tb Olive or corn oil
1 md Onion; chopped      2 Carrots; finely chopped
1 Celery stalk plus leaves -- finely chopped      2 Garlic cloves; peeled -- finely chopped
28 oz Can Italian plum tomatoes -- undrained      1/2 c Fish or vegetable stock or
1/2 c Bottled clam juice      1/2 c Dry white wine Garlic oil**
1 c Garlic croutons** MMMMM-----------------------BOUQUET GARNI----------------------------      1 Bay leaf
2 Thyme sprigs      1 Strip of lemon peel
1 lg Sprig of fennel fronds      4 Black peppercorns

MMMMM--------------------------GARNISH------------------------------- Chopped fresh fennel or Chopped fresh parsley *Or perch or cod. **To make the garlic croutons cut crusts from thick day-old bread. Cut bread into large cubes. Spread a cookie sheet with garlic oil - either oil in which whole garlic cloves have been steeped or oil that has been heated gently with a cut garlic clove pressing on clove to release oils. Toss croutons in the garlic oil then bake at 400 F. turning often 8 to 10 minutes until golden brown. If frozen unwrap fish and allow to stand at room temperature for 15 to 20 minutes or until soft enough to cut. With a sharp knife cut into 2" cubes. Meanwhile heat oil in a large heavy saucepan. Add prepared onions carrots and celery and saute stirring 3 to 5 minutes over medium heat. Add garlic and saute another 1 or 2 minutes. Add tomatoes (and their juices) stock and wine. Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal. Place in tomato-wine mixture and let come to a boil uncovered. Boil 5 to 10 minutes then reduce heat to low. Add fish cubes and cover pot. Simmer 15 minutes or until fish flakes easily with a fork. Serve on top of garlic croutons in heated bowls garnished with chopped fennel or parsley. Yield: 4 to 5 servings. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company 1985. Pg. 44. ISBN 0-88862-788-2.

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