Whale Steak Stew

Reproduced from Gene Leone's cookbook. He was Eisenhower's chef and followed the old school methods of Italian cooking.

• Ready In: 4 hrs
• Serves: 6

Ingredients

• 2 1⁄2 lbs  whale  steak
• 2  large garlic cloves, mashed
• 8  fresh parsley sprigs, leaves only
• 1  teaspoon fresh rosemary
• 1 1⁄2 lbs potatoes, peeled
• 1  medium green pepper
• 3  tablespoons olive oil
• 1⁄4 cup butter
• 2  bay leaves, crumbled
• 1⁄4 cup dry red wine
• 2  carrots, diced
• 1  celery, with leaves minced
•  salt and pepper
• 2  tablespoons tomato paste
• 1  cup warm water
• 2  onces salt pork, diced
• 1  lb onion, diced
• 1  loaf  garlic bread

Directions

1. Cut steak into 1 inch cubes and soak for 2 hours in water.
2. Drain and dry well.
3. Chop garlic, parsley and rosemary together.
4. Cut potatoes into medium sized pieces.
5. Slice green pepper into thin strips.
6. Combine olive oil, butter and salt pork in a saucepan pan and heat.
7. Add onion and sauté until medium brown.
8. Add whale meat and brown slowly for 10 minutes, stir to brown all sides.
9. Add garlic, parsley, rosemary and bay leaves, stir and cook for 8 minutes.
10. Add wine, cover and cook for 5 minutes.
11. Stir in carrots, celery, potatoes, green pepper, salt and black pepper.
12. Mix the tomato paste with the warm water and stir well into the stew.
13. Cook slowly for about 1.5 hours or until meat is done.
14. Serve on top of garlic bread.