Normandy Fish Stew with Potato, Carrot & Leek
If you prefer not to use wine in this dish, use an equal amount of water, however some flavor will be lost.
1 pound fresh or thawed frozen haddock, cod or halibut
1 1/2 cups sliced leek (or chopped onion)
1 tablespoon butter or olive oil
1 1/4 cups water
1 cup dry white wine (such as a dry Sauvignon Blanc)
6 whole tiny new potatoes, quartered (or equivalent amount of red potatoes)
2 carrots, sliced 1/4-inch thick
2 teaspoons instant chicken bouillon granules
1 bay leaf
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1/4 cup cold water
1 tablespoon cornstarch
Cut fish into 1-inch cubes; set aside. In a large saucepan cook the leek or onion in butter or oil until tender, about 5 minutes. Add 1 1/4 cup water, wine, potatoes, carrots, bouillon granules, bay leaf, fennel and pepper. Bring to a boil; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables are almost tender. Remove bay leaf.
Stir together 1/4 cup water and cornstarch; add to mixture in saucepan. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Add fish cubes. Return to boiling; reduce heat. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork.
Serves 4.
From “Better Homes and Gardens, Eating Healthy Cook Book,” Meredith Corporation, Des Moines, Iowa, 1986.