2 lb
assorted white fish
1 tbsp
chopped parsley, plus a few leaves to garnish
8 oz
mushrooms
8 oz can
of tomatoes
salt and
pepper
2 tsp
flour
1 tbsp
butter
1 7/8 cups
cider
3 tbsp
Calvados
1 large
bunch fresh dill sprigs, reserving 4 fronds to garnish |
Method :
- Chop the fish roughly and place it
in a casserole or stewing pot with the parsley, mushrooms, tomatoes
and salt and pepper to taste.
- Preheat the oven to 350F.
- Work the flour into the butter to make a smooth paste.
- Heat the cider and stir in the flour and butter mixture a little at a time.
- Cook, stirring, until it has thickened slightly.
- Add the cider mixture and the remaining ingredients to the fish and mix gently.
- Cover and bake for about 30 minutes.
- Serve garnished with sprigs of dill and parsley leaves.
This rustic stew harbors all sorts of
interesting flavors and will please and intrigue. Many varieties of fish
can be used, just choose the freshest and best.
Serves 4
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