Recipe
Italian-Style Fish Stew
For the original recipe and instructions, see: "Italian-Style Fish Stew" at cooking.nytimes.com
Ingredients
- 2 pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed
- Salt and pepper
- 2 teaspoons chopped thyme or marjoram
- Extra-virgin olive oil
- 1 small lemon, thinly sliced
- 2 cups diced white onion
- 4 minced garlic cloves, plus 1 whole garlic clove for rubbing bread
- ¼ teaspoon crushed saffron
- ½ teaspoon red pepper flakes
- ½ teaspoon crushed fennel seed
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 2 cups diced tomatoes, fresh or canned
- 3 cups fish stock, light chicken broth or water
- 12 large clams
- 4 thick slices country bread
- ¼ cup chopped parsley
Recipe Copyright
According to the US Copyright Office:
"A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection."
On this site, for recipes written by others, the ingredients are listed and a link to the original recipe has been provided.