Fish Stew Recipe #76685
A fish stew from THE HARROWSMITH COOKBOOK. Ms. Nan Millette wrote "this recipe won top prize in a contest sponsored by the Sarnia Observer in 1982. Other vegetables, such as peas, beans, summer squash or corn may also be used." I did it straight up as written, just adding more tomatoes ... I threw in the whole tin of same ... and have added it to my comfort-food list. Thank you Nan.
35 min | 10 min prep
SERVES 4
- 2 tablespoons butter or margarine
- 1 large onion, chopped
- 1 clove garlic, crushed and chopped
- 2 leeks, chopped
- 1 stalk celery, chopped
- 1 green pepper, finely chopped
- 1 cup canned tomato
- salt and pepper
- thyme
- basil
- 1 1/2 cups fish stock or water or white wine
- 1 potato, cubed
- 2 carrots, sliced
- 1 lb fish fillet, cut into 1 inch cubes
- parsley, chopped
- In a large saucepan melt butter.
- Add onion, garlic, leeks, celery and green pepper.
- Cook, stirring, until softened.
- Add tomatoes, seasonings and liquid.
- Add potato and carrots.
- Cover and simmer until vegetables are tender.
- Add fish, cover and simmer for 5 to 10 minutes or until fish flakes.
- Adjust seasonings.
- Garnish with parsley.
- Serves 4.
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5 stars