Savannah Fish & Pernod Stew

The Soup Kitchen Savannah Fish Stew

  • 1/2 lb. diced onions
  • 4 cups chicken stock
  • 1/2 lb. carrots, in julienne
  • 4 cups water
  • 1/2 lb. yellow squash, in julienne
  • 1 lb. white fish (haddock, pollack or turbot)
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1/4 teaspoon white pepper
  • 1 cup white wine
  • 2 Tablespoons olive oil
  • 1/4 cup Pernod liqueur

Preparation Instructions:
In large pan, sauté first 5 ingredients in oil. When vegetables are tender, add remaining ingredients and cook until fish is done. Serves 8 to 10.
(Receipt provide by The Soup Kitchen)

 

About Us    Cautions    Legal    Blogs

We are not offering this information with the intention of making any representation as to its suitability for any medicinal use. Information provided is not designed to diagnose, prescribe, or treat any illness, or injury and is provided for informational purposes only. Keep all products away from children. As with most products, they can be toxic if misused.
© The contents, images, and code of this site are copyright 1998-2022 by RealShopper.com Holdings. (with the exception of some specific executable code and footnoted quotes which maintains their own copyrights). All rights reserved. LicoriceFinder & LiquoriceFinder are trademarks of www.RealShopper.com Holdings.