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You can use any white fleshed fish or shellfish for this. Just adjust the cooking time accordingly. This stew should be thick, not soupy. From The Best Recipes in the World by Mark Bittman.
- 3 tablespoons corn oil
- 3 garlic cloves, minced
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 potatoes, peeled and roughly chopped
- 2 parsnips, peeled and roughly chopped
- 1 turnip, peeled and roughly chopped
- 2 celery ribs, roughly chopped
- 2 large tomatoes, cored and chopped with their juice (canned are fine)
- 2 lbs halibut or 2 lbs other fish, cut into chunks
- 1 tablespoon paprika
- salt and pepper
- Heat oil in a large saucepan or casserole with a lid over medium-high heat.
- Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add all the vegetables and stir once or twice.
- Turn the heat to medium, cover and cook for 20 minutes, stirring occasionally. If the mixture dries out add a little water.
- When the carrots are nearly tender, lay the fish pieces on top of the vegetables and sprinkle with paprika, salt, and pepper.
- Re-cover and cook until the fish is done(a thin-bladed knife inserted into it’s center will meet little resistance).
- Taste and adjust the seasoning (this will take plenty of black pepper).