Seafood Stew recipe (Soup)


Yield: 6 servings

¼ cups onion
¼ cups carrots
1/3 cups tomato paste
1 tablespoon butter
½ lb white fish
2 tablespoons apple brandy
¾ cups white wine
5 cups fish stock
2 tablespoons rice
some   thyme, parsley, salt, pepper
½   bay leave
some   cayenne powder for garnish

Posted by MollyDD on May 2, 2010


Melt the butter in a soup pot. Fry the onion and the carrot for about 2 minutes. Add the tomato paste and the fish.
Cook for another 3 to 4 minutes.

Add a splash of Calvados (apple brandy). Ignite. Add the wine.

Incorporate the fish stock and bring to a boil. Add the rice. Reduce the heat and let simmer for 30 minutes.

Add the thyme and bay leave, salt and pepper to taste.

Garnish with cayenne powder and parsley.

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