Total Time
1hr 17mins
Prep 30 mins
Cook 47 mins

Use an assortment of different fish to make this interesting.

Ingredients Nutrition

Directions

  1. In a big soup pot over med heat, melt the butter.
  2. Add in the onion and garlic; stir/saute for 5 minutes or until tender.
  3. Add in fish stock, chicken stock, wine, salt, pepper, marjoram, bay leaf, carrots, and bell pepper; bring to a boil.
  4. Lower heat to med-low, cover, and simmer for 30 minutes or until the vegetables are tender.
  5. Add in the tomatoes, parsley, and fish.
  6. Increase heat to medium and simmer uncovered for 10 minutes or until the fish flakes--stir occasionally.
  7. In a small bowl, blend the cornstarch and water; stir into stew and cook 1-2 minutes or until thickened.
  8. Take out bay leaf and throw away.
  9. Lower heat and simmer until ready to serve.
  10. Serve topped with mango cubes, if desired.

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