Fish Stew

Gerry sans Sanddunes's Note:

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.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 tablespoons butter or 2 tablespoons 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 ½ cups fish stock or 1 ½ cups water or 1 ½ cups white wine
• 1 potato , cubed
• 2 carrots , sliced
• 1 lb fish fillet , cut into 1 inch cubes
• parsley , chopped

Directions:

1. In a large saucepan melt butter.
2. Add onion, garlic, leeks, celery and green pepper.
3. Cook, stirring, until softened.
4. Add tomatoes, seasonings and liquid.
5. Add potato and carrots.
6. Cover and simmer until vegetables are tender.
7. Add fish, cover and simmer for 5 to 10 minutes or until fish flakes.
8. Adjust seasonings.
9. Garnish with parsley.
10. Serves 4.

Reviews

[Polar Bear]

This is a fast, simple, and delicious fish stew. My ingredients : 3 kinds of fish (leftovers in the fridge) shrimps (leftover too) white German Reisling wine celery, no leeks olive oil (avoiding butter) green peas whole can of Italian tomatoes I think the variety of the fish and avoiding flaking by not letting the fish simmer for a long time were key to this delicious recipe. Will definitely do this again and again. So simple, so hearty, so tasty. Next time, I will use fresh sage or mint leaves, yummy......thank you Gerry in Sanddunes

[Chef #707200]

Loved it!

Had to use a combination of chicken broth and white wine, but it was still great!

Thanks for taking the time to post it.

[Cook In Southwest]

While this is a nice basic soup recipe, that's all it is - basic. I didn't find anything original or unique here. I made it with flounder, and the broth was not strongly flavored enough to even handle that much fishy taste. So, I highly recommend a very bland fish, such as cod for this dish. I did use a whole can of tomatoes, because I didn't want a partial can sitting around. I don't think that was at all detrimental. In fact, maybe it could use some tomato sauce or paste? The basil was a nice flavor addition. Maybe I didn't put enough in? I used water for the liquid. I doubt wine would have made any improvement. In fact, you may need to add a little more liquid than what the recipe calls for. I don't know what it needs, but there's just nothing special here as it is.