Recipe by Gerry sans Sanddunes
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.
Top Review by 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
- 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
- 1 1⁄2 cups fish stock or 1 1⁄2 cups water or 1 1⁄2 cups white wine
- 1 potato, cubed
- 2 carrots, sliced
- 1 lb fish fillet, cut into 1 inch cubes
- parsley, chopped
Directions See How It's Made
- 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.