Preparation / Directions:
* sole, cod, red snapper or halibut.
1. Saute celery, on ion and garlic in hot oil in skillet until tender, but not brown.
2. Add thyme, bay leaf, tomatoes. clam juice. wine and parsley; cover and simmer 1 minute.
3. Add fish.
4. Cut each frozen rock lobster tail into 3 pieces crosswise through hard shells; add shells and meat to stew; simmer 10 minutes longer.
5. Season to taste with salt and pepper.
6. Remove bay leaf and serve in large bowls with sliced French bread.
NOTE: Delicious and quick to fix!
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