Easy Fish Stew

From: stazz

On Oct 17, 2009

tastey, sure, but lacking in real depth. It seemed to call for hours of cooking, rather than minutes. If I try this again, I might use stock rather than water and definately will the the tomato mixture simmer for much longer than is indicated.

From: Chef #1083675

On Dec 18, 2008

I made this a couple of nights ago for my boyfriend and myself, and we thought it was absolutely phenomenal. I did make some changes. I cut the recipe in half overall, used leeks instead of onions, more celery, fresh diced tomatoes, canned corn (not drained), and turbot for the fish. I also added cumin and garlic, and used paprika since we didn't have cayenne on hand. I had to add a little water during cooking to get the right consistency. To serve, I sprinkled some mexican blend shredded cheese on top and we ate it using tortilla chips as spoons. In the future, I might use cilantro instead of parsley, and maybe serve with a dollop of sour cream and a sprinkle of lime juice. Keeping in mind the earlier review concerning the fish being too dry, I only cooked the turbot in the stew for about 5 minutes, and it was perfectly tender and melt-in-your-mouth.

From: Chef #1399754

On Sep 30, 2009

Easy to make, very tasty. Added some salt and used cilantro instead of parsley. Added a little more cumin. I will definitely make this again.

From: Chef #1127134

On Jan 12, 2009

I thought this was a great way to use up some not so great Cod fish! I added cumin and garlic and replaced the parsley with cilantro and topped with plain yogurt. I was quite impressed! I think next time I might marinade the fish in lime, salt, pepper, cumin, and cilantro beforehand.