Fran Corsello, mother of Graland graduates, Andy’82 and Jack’80, provided her Fish Stew recipe for the cookbook:

1 lb. frozen haddock or 1 lb. skinned and boned fresh haddock
1 cup of water
2 T. of butter
¾ cup of onion, finely chopped
1 tsp.  black pepper, finely ground
1 tsp. each of tarragon, nutmeg, and thyme
1 tomato, skinned and chopped
1 clove of garlic, finely chopped
1 T. chives, chopped
1 T. parsley, finely chopped
2 tsp. of salt
3 drops of Tabasco sauce
½ tsp. of Worcestershire sauce
3 cups of skim milk
1 tsp, grated lemon rind

Cut the fish into small serving pieces, place in a pan with water, cover, and simmer until the flesh of the fish flakes easily-- about ten minutes. Remove fish from the broth and reserve fish from the broth. In a small skillet melt the butter, add onion and garlic, add onion and garlic, and saute until tender and golden. Add to the reserved fish broth, along with all the other ingredients, except the skim milk and lemon rind. If the tomato seems to lack flavor, a teaspoon of catsup may be needed. Add the milk and rind to the broth, return the fish pieces, and heat slowly to serving temperature. Do not boil. This stew should be made one day ahead for full flavor.

Graland Country Day School

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Graland Country Day School is a private school in Denver, Colorado, serving students in preschool, kindergarten, elementary, and middle school. Founded in Denver in 1924, Graland incorporates a rich, experiential learning approach in a traditional classroom setting, emphasizing the development of globally and socially conscious leaders who excel academically.