Fisherman S Stew Recipe
Ingredients
2 1/2 pounds filleted salmon
2 tablespoons salad oil or olive oil
1 clove garlic, mashed or minced
1/4 teaspoon each thyme, basil, and rosemary
1/4 teaspoon each whole allspice and whole black peppers, crushed
1/2 teaspoon salt
1 onion, thinly sliced
1/2 cup sliced celery
1 tablespoon chopped parsley
Dash of cayenne
1 cup each clam broth and dry white table wine
1 can (1 lb.) solid pack tomatoes
1 tablespoon sugar
1 lemon, thinly sliced
1 cup cooked small shrimp
6 slices French bread, toasted and buttered
Directions
Cut fillets so you will have 6 pieces.
Heat oil and garlic in a large, deep frying pan; fry salmon 3 minutes on each side.
Sprinkle over the thyme, basil, rosemary, allspice, pepper, salt, onion, celery, parsley, and cayenne.
Pour in clam broth and wine and simmer for 20 minutes, or until fish flakes with a fork.
Carefully remove fish.
Add the tomatoes, sugar, and sliced lemon to the clam broth mixture.
Boil rapidly until mixture is reduced one-third and sauce is quite thick.
Return salmon to sauce, along with shrimp, and heat slowly for 10 minutes.
To serve, place a slice of buttered and toasted French bread in each flat soup dish; arrange a salmon fillet on each piece of toast, and surround with the sauce.
Heat oil and garlic in a large, deep frying pan; fry salmon 3 minutes on each side.
Sprinkle over the thyme, basil, rosemary, allspice, pepper, salt, onion, celery, parsley, and cayenne.
Pour in clam broth and wine and simmer for 20 minutes, or until fish flakes with a fork.
Carefully remove fish.
Add the tomatoes, sugar, and sliced lemon to the clam broth mixture.
Boil rapidly until mixture is reduced one-third and sauce is quite thick.
Return salmon to sauce, along with shrimp, and heat slowly for 10 minutes.
To serve, place a slice of buttered and toasted French bread in each flat soup dish; arrange a salmon fillet on each piece of toast, and surround with the sauce.
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