Ingredients
- 3 gal of fish stock
- 2.5 lb onion
- 2.5 lb zucchini
- 2 lb yellow squash
- 2 lb celery
- 2.5 lb potato peeled
- 1 lb fennel
- 2 lb carrot
- 12 oz. evoo
- 28 oz canned tomato
- 6 oz lemon juice
- 1 oz thyme
- 1 oz rosemary
- 1.5 oz garlic
Instructions
- Sweat vegetables in evoo expect zucchini and squash
- Add garlic and cook, add potato, herb and saffron, lemon s/p fish stock. Cook for 40 minutes
- Add zucchini and squash and cook for 5 more minutes
- Add Seabass on pickup