Easy Fish Stew

Derf's Note:

Very easy and quick with good taste--make it as spicy as you wish. from Cooking Light.

• Total Time: 26 mins
• Prep Time: 10 mins
• Cook Time: 16 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 1 cup chopped onion
• ¼ cup chopped celery
• 1 teaspoon chili powder
• 1 ½ cups frozen whole kernel corn
• 1 tablespoon Worcestershire sauce
• 1 (14 ½ ounce) can no-salt-added diced tomatoes , undrained
• 2 cups water
• 1 lb cod , cut into bite size pieces (or other lean white fish fillets)
• ¼ cup chopped parsley
• cayenne pepper
• salt

Directions:

1. Heat oil in a Dutch oven over medium high heat.
2. Add onion, celery and chili powder, sauté 3 minutes or until tender.
3. Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
4. Add the fish, and cook for 3 minutes or until fish is done.
5. Taste and add salt and cayenne pepper to taste.
6. Stir in parsley.

Reviews

[bwaycan]

It was easy and very tasty. Great recipe

[Chef Renee' #1401825]

I thought this was easy but I decided it would be lacking a hearty taste if not cooked longer. I added two bay leaves and used hot sauce instead of cayenne pepper. I also used dried parsley. I let it cook on simmer for 3 hrs.. I used 12 oz. frozen talapia and 4 oz. raw scallops that I let thaw in a leak proof baggy with creole seasoning in a pot of cold water, I added them for three minutes... Served with pannco crusted potato pancakes on top of stew, it was good! Thanks for the beginning of a good keeper recipe that I wouldn't have had without your influence!

[sdowswell]

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.