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Title: Seafood Pot-Au-Feu
Yield: 6 Servings

Ingredients

      1 tb canola oil
      1 md yellow onion; diced
      1 c  leek; chopped
      1 lg stalk celery; chopped
      3 cl garlic; minced
      6 c  water
      2 md carrots; peeled & diced
      1 lg parsnip (or potato); peeled
      1    .  & diced
    1/4 c  dry white wine
      1 ts herbes de provence
      1 ts dried thyme
      1 ts salt
    1/2 ts freshly milled black pepper
      6 oz swordfish or marlin steak
      1    .  trimmed & cut into 1-inch
      1    .  cubes
    1/2 lb shrimp; peeled & deveined
      1 tb fresh oregano leaves
      2 tb fresh parsley; chopped
      1    lemon; juiced

Instructions

"Pot-au-feu" in French means "pot on the fire." This kettle of
shrimp, fish and vegetables is smartly accented with thyme and herbes
de Provence, an aromatic blend of Mediterranean herbs that nearly
always includes lavender.

DIRECTIONS:

In a large saucepan, heat the oil. Add the onion, leeks, celery and
garlic, and saute, stirring occasionally, for about 5 minutes. Add
the water, carrots, parsnip or potato, wine, dried herbs, salt and
pepper, and bring to a simmer. Cook, covered, for 25 minutes,
stirring occasionally. Stir in the fish and simmer for 10 minutes.
Stir in the shrimp and simmer stirring occasionally for 5 minutes
longer, or until the shrimp is pink.

Stir in the oregano, parsley and lemon juice, and let the soup stand
for 5 to 10 minutes before serving. Ladle into bowls and serve with
warm French or dark bread.

Makes about 6 to 8 servings. ** The Herb Companion -- Oct/Nov 96 **

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