Provencal Fish Stew Dog Recipe

Preparation:
Heat olive oil in a large, heavy saucepan over medium heat. Add onions and garlic and sauté until onions are translucent. Add potatoes and cook for 15 minutes longer, add water if necessary to keep potatoes from sticking to the pan. Add tomatoes, fish stock, mussel juices, turbot or flounder, and shrimp; cook for about 5 minutes, or until turbot and shrimp are just cooked through. Stir in the mussels 2 minutes before end of cooking. Add lemon juice and salt and pepper to taste. Serve hot, sprinkled with parsley. You can make 6 quarts of stew with this recipe.

Ingredients:

• 6 tablespoons olive oil
• 4 chopped onions,
• 2 minced cloves of garlic
• 8 potatoes, each cut into eighths
• 6 sliced tomatoes
• 3 quarts fish stock
• 20 mussels, steamed, shelled, and juices reserved
• 4 pounds turbot or flounder fillets, cut into 3-inch pieces
• 20 shrimp, shelled and deveined
• Juice of 2 lemons
• Salt
• Freshly ground black pepper
• 4 tablespoons chopped Italian parsley

Note:
In the south of France, there is a water spaniel known as the Épagneul de Pont-Audemére, named after the river Aude. The Pont-Audemére is a great lover of water and of course thrives on this luscious fish stew.