Prep 30 mins
Cook 47 mins
Use an assortment of different fish to make this interesting.
- 1 tablespoon butter or 1 tablespoon margarine
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 2 cups fish stock or 2 cups clam juice
- 2 cups chicken stock or 2 cups chicken broth
- 1⁄2 cup dry white wine
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄2 teaspoon dried marjoram
- 1 bay leaf
- 1 carrot, sliced
- 1⁄2 red bell pepper, chopped
- 2 fresh tomatoes, peeled, seeded, chopped and drained
- 3 tablespoons chopped parsley
- 1 1⁄2 lbs assorted white fish fillets, cut into bite-sized pieces (halibut, swordfish, sea bass, snapper, or cod)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 small mango, peeled and cubed (for topping)
- In a big soup pot over med heat, melt the butter.
- Add in the onion and garlic; stir/saute for 5 minutes or until tender.
- Add in fish stock, chicken stock, wine, salt, pepper, marjoram, bay leaf, carrots, and bell pepper; bring to a boil.
- Lower heat to med-low, cover, and simmer for 30 minutes or until the vegetables are tender.
- Add in the tomatoes, parsley, and fish.
- Increase heat to medium and simmer uncovered for 10 minutes or until the fish flakes--stir occasionally.
- In a small bowl, blend the cornstarch and water; stir into stew and cook 1-2 minutes or until thickened.
- Take out bay leaf and throw away.
- Lower heat and simmer until ready to serve.
- Serve topped with mango cubes, if desired.