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    You are in: Home / Recipes / Fish Stew Recipe
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    Fish Stew

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 03, 2004


      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

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    • on July 17, 2011


      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.

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    • on October 29, 2009


      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.

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    Read All Reviews (4)

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    Nutritional Facts for Fish Stew

    Serving Size: 1 (474 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.2
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 4.1 g
    Cholesterol 78.4 mg
    Sodium 404.8 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 4.7 g
    Sugars 7.5 g
    Protein 31.1 g

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