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Dockside Guest Quarters and Restaurant
22 Harris Island Road
York, ME 03909
Fax: (207) 363-1977
Saute leeks and saffron in butter until tender. Stir in fish stock and pernod; bring to a boil and reduce heat to simmer. Add fish pieces to stock, simmering just until fish begins to flake, about 5 to 7 minutes. Using a slotted spoon, transfer fish pieces to 8 individual bowls. Add parisienne potatoes to each bowl. Top with tomatoes, parsley, and croutons.
Serves: 8 (as a first course).
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