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Fish Stew

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
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"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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  1. suemodikoane
    Loved it! <br/><br/>Had to use a combination of chicken broth and white wine, but it was still great!<br/><br/>Thanks for taking the time to post it.
    Reply
  2. Cook In Northwest
    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.
    Reply
  3. AmyRed
    I made a curried version of this by using ginger, turmeric, and masala spices in place of the herbs. I used stock from two lobsters and it proved a great way to continue enjoying our lobster! Oh boy, it was good!
    Reply
  4. 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
    Reply
  5. 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.
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