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Show Fish Stew Provencal Valencia oranges arrive with spring bringing with them the taste of Florida sunshine. While all the orange trees bloom in early spring each year, the Valencia remains on the trees until the following spring, ripening slowly while storing up a powerhouse of succulent flavor. Considered the finest eating orange by many and justly famous for its golden juice; nothing surpasses the fine rich flavor and aroma of a perfectly ripened Valencia. . Valencias make the difference in Fish Stew Provencal a celebration of fresh flavor throughout. A gently simmered luscious concoction of fresh fish and shrimp in a broth sweetened with the juice of a fresh Valencia orange and perked with orange peel, the stew has a medley of fresh herbs and crisp garlic bread to make it a one-dish meal fit for a gourmet. Mediterranean Salad rounds off the meal with exuberant taste. Valencia sections sec-tions contribute sweet citrus piquance to a melange of crisp-tender vegetables-artichoke vegetables-artichoke hearts, tomato, cucumber and olives. Enjoy the luxury of fresh ingredients in a dinner that salutes the warm weather season. Fish Stew Provencal 5 tablespoons olive oil, divided 2 large cloves garlic, finely minced 10 slices Italian bread, cut 12 inch thick 2 medium onions, sliced 2 medium carrots, sliced 14 cup chopped parsley 1 teaspoon dried leaf thyme 1 teaspoon fennel seeds 1 bay leaf 2 strips (12 x 3 inches) orange peel 2 cups Florida orange juice 2 cups bottled clam juice 2 cups water 1 cup dry vermouth 1 12 pounds halibut or cod, cut- into 1-inch cubes ' 12 pound, raw shrimp, shelled and deveined 34 cup mayonnaise Combine 3 tablespoons oil and garlic; brush on both sides of bread. Arrange bread slices on baking sheet. Bake in a 350 F. oven 4 minutes on each side or until well toasted. Set aside. Heat remaining remain-ing 2 tablespoons oil in a Dutch oven or heavy kettle; saute onion and carrot until crisp-tender. Add parsley, thyme, fennel seeds, bay leaf and orange peel; cook 5 minutes longer. Stir in orange juice, clam juice, water and vermouth. Bring to a boil. Add fish. Reduce heat, simmer gently 5 minutes. Add shrimp; simmer 5 minutes longer. Add a little hot soup to mayonnaise; mix well and stir into soup. Do not boil. Serve each portion of soup with toasted garlic bread. YIELD: 8 to 10 servings. Mediterranean Salad 8 cups salad greens 2 Florida Valencia oranges, peeled, sectioned 1 medium cucumber, sliced 1 cup cherry tomatoes or 1 large tomato, cut in wedges 1 can (about 14 ounces) artichoke hearts, drained 12 cup crumbled feta cheese 13 cup sliced, pitted black olives In a large salad bowl combine greens, grapefruit sections, cucumber, tomatoes, artichoke hearts, cheese and olives. Serve with Orange Vinaigrette. YIELD: 6 to 8 servings. Orange Vinaigrette 14 cup salad oil 2 tablespoons Florida orange juice 1 12 tablespoons cider vinegar 1 teaspoon Dijon-style mustard 14 teaspoon dried leaf oregano, crumbled Combine all ingredients; mix well. YIELD: 12 cup. |