Fish Stew

READY IN: 35mins
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

Ingredients Nutrition

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.

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