Recipe

York Harbor Stew Recipe


York Harbor Stew Recipe
This came from an estate sale out of Quinlan, Texas in 1988. Enjoy.

Chefmeow

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Ingredients
  • 2 leeks julienned
  • 1 teaspoon saffron
  • 2 tablespoons butter
  • 2 quarts fish stock
  • 1/4 cup pernod
  • 3 pounds boneless skinned fish pieces or shellfish
  • 24 Parisienne potatoes
  • 2 medium tomatoes peeled, seeded and diced
  • 1/2 cup chopped parsley
  • 16 garlic croutons

Directions
  1. Sauté leeks and saffron in butter until tender.
  2. Stir in fish stock and pernod then bring to a boil and reduce heat to simmer.
  3. Add fish to stock and simmer just until fish begins to flake.
  4. Using a slotted spoon transfer fish pieces to 8 individual bowls.
  5. Add potatoes to each bowl then top with tomatoes, parsley, and croutons.

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