Fish Stew with Herbs

1. *Or perch or cod. **To make the garlic croutons, cut crusts from thick, day-old bread.
2. Cut bread into large cubes.
3. Spread a cookie sheet with garlic oil - either oil in which whole garlic cloves have been steeped, or oil that has been heated gently with a cut garlic clove, pressing on clove to release oils.
4. Tossi croutons in the garlic oil, then bake at 400 F. , turning often, 8 to 10 minutes, until golden brown.
5. If frozen, unwrap fish and allow to stand at room temperature for 15 to 20 minutes, or until soft enough to cut. With a sharp knife, cut into 2" cubes.
6. Meanwhile, heat oil in a large, heavy saucepan.
7. Add prepared onions, carrots and celery and saute, stirring, 3 to 5 minutes over medium heat.
8. Add garlic and saute another 1 or 2 minutes.
9. Add tomatoes (and their juices), stock and wine.
10. Tie bouquet garni spices in a cheesecloth bag and attach with string to pot handle for easy removal.
11. Place in tomato-wine mixture and let come to a boil, uncovered.
12. Boil 5 to 10 minutes, then reduce heat to low. Add fish cubes and cover pot. Simmeri 15 minutes or until fish flakes easily with a fork.
13. Serve on top of garlic croutons in heated bowls, garnished with chopped fennel or parsley.
14. Yield: 4 to 5 servings.
15. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
16. Toronto: James Lorimer & Company, 1985.
17. Pg. 44. ISBN 0-88862-788-2.