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Brandy Fish Stew

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  Butter/Margarine 2 Ounce (60 Gram)
  Olive oil 3 Tablespoon
  Bacon rasher 1 Ounce, rindless bacon, chopped (30 Gram)
  All purpose flour 3 Tablespoon (Plain Flour)
  Water 32 Fluid Ounce (4 Cup / 1 Liter)
  Dry white wine 16 Fluid Ounce (2 Cup, 500 Milliliter)
  Chopped fresh parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Bay leaf 1
  Ground thyme 1⁄4 Teaspoon
  Ground nutmeg 1 Pinch
  Seasonings To Taste
  Mixed fish 3 Pound, chopped (Use About 1 1/2 Kilogram Fish Of Choice)
  Brandy 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Toasted french bread 6

Heat butter and oil in a flameproof casserole dish.
Saute bacon until golden.
Add flour.
Cook, stirring, until golden.
Remove from heat.
Gradually blend in water and wine.
Return to heat.
Cook, stirring constantly, until sauce boils and thickens.
Add parsley, garlic, bay-leaf, thyme, nutmeg and seasonings.
Simmer, covered, for 20 minutes.
Stir in fish.
Simmer, covered, for 10 minutes.
Warm brandy.
Ignite with a long taper.
Pour over casserole.
When flames subside.

Recipe Summary

Side Dish

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