Title: Fishermen's Stew (Wash)
Categories: Restaurant, Seafood, Soups/stews
Yield: 1 Servings

2 tb Extra virgin olive oil
2 Cloves garlic; minced
1 md Red onion; julienned
4 Ribs celery; sliced 1/4 inch
-thick
2 tb Chopped fresh parsley
2 c Fish stock
24 oz Stewed tomatoes; diced
2 tb Tomato paste
1 lb White fish; cubed
1 pn Fennel
1 pn Oregano
1 pn Thyme
Salt and pepper to taste

Saute garlic, red onion and celery in olive oil over medium heat until
translucent, about 4 minutes. Combine remaining ingredients in stock pot
and add sauteed vegetables. Bring to a boil over medium high heat. Reduce
heat and simmer uncovered 1 hour.

Serve with a loaf of your favorite bread.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams

Recipe by: Boondocks, South Bend, Wash.