Brandy Fish Stew Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Butter/Margarine2 Ounce (60 Gram)
 Olive oil3 Tablespoon
 Bacon rasher1 Ounce, rindless bacon, chopped (30 Gram)
 All purpose flour3 Tablespoon (Plain Flour)
 Water32 Fluid Ounce (4 Cup / 1 Liter)
 Dry white wine16 Fluid Ounce (2 Cup, 500 Milliliter)
 Chopped fresh parsley2 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Bay leaf1
 Ground thyme1⁄4 Teaspoon
 Ground nutmeg1 Pinch
 Seasonings To Taste
 Mixed fish3 Pound, chopped (Use About 1 1/2 Kilogram Fish Of Choice)
 Brandy4 Fluid Ounce (1/2 Cup, 125 Milliliter)
 Toasted french bread6

Nutrition Facts

Serving size: Complete recipe

Calories 3997 Calories from Fat 1312

% Daily Value*

Total Fat 148 g227.2%

Saturated Fat 46.1 g230.4%

Trans Fat 0 g

Cholesterol 829.5 mg

Sodium 2522.9 mg105.1%

Total Carbohydrates 188 g62.8%

Dietary Fiber 8.9 g35.7%

Sugars 12.1 g

Protein 311 g622.7%

Vitamin A 112.9% Vitamin C 71.8%

Calcium 43% Iron 148.7%

*Based on a 2000 Calorie diet

Directions

Heat butter and oil in a flameproof casserole dish.
Saute bacon until golden.
Add flour.
Cook, stirring, until golden.
Remove from heat.
Gradually blend in water and wine.
Return to heat.
Cook, stirring constantly, until sauce boils and thickens.
Add parsley, garlic, bay-leaf, thyme, nutmeg and seasonings.
Simmer, covered, for 20 minutes.
Stir in fish.
Simmer, covered, for 10 minutes.
Warm brandy.
Ignite with a long taper.
Pour over casserole.
When flames subside.
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