Fish Soup/Stew With Vegetables
Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.
- Ready In:
- 1 1⁄2 lbs fish, firm, white and diced
- 1 tablespoon oil (optional if bacon has enough fat)
- 1 cup bacon, diced (or more)
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped (capsicum)
- 1 medium red bell pepper, chopped (capsicum)
- 1 cup celery, chopped (optional)
- 3 cups boiling water
- 4 medium potatoes, peeled and diced
- 1⁄4 - 1 teaspoon thyme
- 1⁄4 - 1 teaspoon basil
- 1⁄4 - 1 teaspoon oregano
- 1⁄2 teaspoon salt
- 3 -4 dashes Tabasco sauce
- 3 cups tomato juice
- If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
- In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
- Add onion, bell peppers and celery, and fry until softened.
- Add water, potatoes, seasonings and fish.
- Cook for 15-20 minutes or until potatoes are tender.
- If your fish will cook very quickly, you can wait to add it with the tomato juice.
- Add tomato juice and heat through.
MY PRIVATE NOTES
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Peggy sent me this recipe, I tried this in Sth America, this was so much better, but mine did seem a bit thicker than the picture shows, I dont really like or rate celery, so I swapped it for carrots (and they give ita bit more colour)<br/>I used frozen cod, (couldnt find white fish, whatever that is)<br/>I used a can of chopped tomatoes and about half a liter of veg stock<br/>I let it bubble away for about 30-45 minutes, then added the fish for the final 10 minutes, the fish didnt crumble away, either<br/>It went down very well, and both plates were clean, I would recommend it with a bit of crusty bread though, (for dipping)<br/>The idea was to make it once, but this will reappear several more times I think<br/><br/>I wont make extra and freeze it, its a good recipe and I think would taste better made fresh each time and it dont take long anyway<br/><br/>Getting to be quite the chef now :-)
O'kay scaled back for 2 serves (very genorous serves I may add) but unfortunately the DM was in one of her moods and was not eating and was only willing to eat the liqud and very little of the filling and that only after some coaxing but I thoroughlly enjoyed this delicious recipe which was so quick and easy to bring together. My knife skills are slow so I made up all the erep for the vegies and meat in the morning (which took me about 35 minutes from taking out of the pantry/fridge to ready to go), so it was a case walk in the door grab the pan, boil the kettle and go. My only concern was when I added the 1 cup of boiled, water was there enough and added another 1/4 cup (in the end not really needed), I served with some crusty cheese bread. Thank you Leggy Peggy for a hearty soup I really enjoyed. made for Make My Recipe (Aussie/Kiwi Forum).