Monday, May 21, 2007

Fish Stew

This fish stew from Simply Recipes has become a staple in my home. It is fantastic and easy. It can even be made with frozen fish. The only alteration I've made is the addition of fresh mushrooms, which really gives the stew some more heartiness.

Fish Stew
Serves 4

6 T olive oil
1 cup of chopped onions
2 large garlic cloves, chopped (I used jarred minced garlic)
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato
1 cup of slice mushrooms
8 oz. of clam juice
2/3 cup dry white wine
1 1/2 lbs. of fish fillet (tilapia and halibut are my favorites)
1/2 tsp. of dry oregano, thyme and pepper
2 tsp. tomato paste
Salt to taste

Heat olive oil in a heavy pot over medium-high heat. Add chopped onion and garlic and saute 4 minutes. Add parsley and stir 2 minutes. Add tomatoes, mushrooms, tomato paste and cook 2 minutes longer.

Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning.


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