Brandy Fish Stew
|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|
|Ground thyme||1⁄4 Teaspoon|
|Ground nutmeg||1 Pinch|
|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.
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.
Ignite with a long taper.
Pour over casserole.
When flames subside.