---------- Recipe via Meal-Master (tm) v8.02
       Title: Fish Stew with Herbs
  Categories: Fish, Harned 1994, Herb/spice, Main dish, Stews
       Yield: 1 batch
       1 lb Fresh or frozen haddock*
       2 tb Olive or corn oil
       1 md Onion; chopped
       2    Carrots; finely chopped
       1    Celery stalk plus leaves
            -- finely chopped
       2    Garlic cloves; peeled
            -- finely chopped
      28 oz Can Italian plum tomatoes
            -- undrained
     1/2 c  Fish or vegetable stock or
     1/2 c  Bottled clam juice
     1/2 c  Dry white wine
            Garlic oil**
       1 c  Garlic croutons**
 -------------------------------BOUQUET GARNI-------------------------------
       1    Bay leaf
       2    Thyme sprigs
       1    Strip of lemon peel
       1 lg Sprig of fennel fronds
       4    Black peppercorns
            Chopped fresh fennel or
            Chopped fresh parsley
   *Or perch or cod.
   **To make the garlic croutons, cut crusts from thick, day-old bread.
   Cut bread into large cubes.  Spread a cookie sheet with garlic oil -
   either oil in which whole garlic cloves have been steeped, or oil
   that has been heated gently with a cut garlic clove, pressing on
   clove to release oils. Toss croutons in the garlic oil, then bake at
   400 F., turning often, 8 to 10 minutes, until golden brown.
   If frozen, unwrap fish and allow to stand at room temperature for 15
   to 20 minutes, or until soft enough to cut.  With a sharp knife, cut
   into 2 cubes.
   Meanwhile, heat oil in a large, heavy saucepan.  Add prepared onions,
   carrots and celery and saute, stirring, 3 to 5 minutes over medium
   heat. Add garlic and saute another 1 or 2 minutes.  Add tomatoes (and
   their juices), stock and wine.  Tie bouquet garni spices in a
   cheesecloth bag and attach with string to pot handle for easy
   removal.  Place in tomato-wine mixture and let come to a boil,
   uncovered.  Boil 5 to 10 minutes, then reduce heat to low.  Add fish
   cubes and cover pot.  Simmer 15 minutes or until fish flakes easily
   with a fork.
   Serve on top of garlic croutons in heated bowls, garnished with
   chopped fennel or parsley.
   Yield: 4 to 5 servings.
   From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright.
   Toronto: James Lorimer & Company, 1985.  Pg. 44.  ISBN 0-88862-788-2.