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Provencal Fish Stew

4 c Fish stock
2 c Canned plum tomatoes with juice; coarsely chopped
2 tb Tomato paste
1 tb Pernod
1 tb Chopped garlic
10 Saffron threads
1 c Julienned fresh fennel bulb
10 oz Cod fillet; cut into 1" cubes
Salt; to taste
Freshly ground black pepper; to taste
4 Croutons- long bias cut; toasted and rubbed with a garlic clove


In a large saucepan, combine the stock, tomatoes, tomato paste, pernod, garlic and saffron. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes. Add the fennel and the cod. Gently simmer for about 5 minutes, or until the fish is tender and the fennel is crisp. Season to taste with salt and pepper. To serve, place a crouton in each serving bowl. Ladle stew over each crouton. This recipe yields 4 srervings.


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