This stew boasts a flavorful broth to complement your favorite white fish. Serve with whole grain bread for a satisfying meal.
Fish Stew
Ingredients
1 Tablespoon vegetable oil
½ cup diced celery
½ cup diced onion
½ cup diced carrot
½ cup diced bell pepper (any color)
1 cup cubed potato
1 can (15 ounces) diced tomatoes with
juice
3 cups low-sodium chicken broth
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika (try smoked)
¾ teaspoon dried thyme or oregano
1 pound white fish (any type), cut into pieces
1 Tablespoon lemon juice (juice from ½ lemon)
1 Tablespoon chopped fresh parsley
(optional)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large pot, heat the oil over medium heat. Stir in the celery, onion, carrot and bell pepper and cook for about 5 minutes.
- Reduce the heat to low and cook for another 10 minutes. Add a splash of water if needed to keep the vegetables from sticking.
- Add the potato, tomatoes, broth and seasonings to the pot. Bring the mixture to a boil, then simmer on low heat for about 20 minutes.
- Add the fish and simmer on low for about 10 minutes. Stir in lemon juice and serve topped with chopped parsley, if desired.
- Refrigerate leftovers within 2 hours.
Notes
- Try adding shrimp or shellfish, such as mussels, with the fish.
- Fish broth or clam juice can be used instead of chicken broth.
You might also like...
Skillet Corn Chowder
Skillet Corn Chowder
Only 5 ingredients to make this creamy and comforting chowder.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 cups
Mexican Adobo Sauce
Mexican Adobo Sauce
Mexican adobo sauce is an all-purpose marinade made of dried hot peppers, spices and vinegar. This sauce gives big flavor to a wide variety of dishes. Thanks to the OSU Latin Heritage Work Group for this tasty recipe.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
2 ½ cups
Pumpkin Ricotta Stuffed Shells
Pumpkin Ricotta Stuffed Shells
A rich, creamy recipe that combines fall flavors with satisfying pasta.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
12 Filled Shells
Prepare:
5 minutes
Makes:
3 ¼ cups
Whole-Wheat Bread in a Bag
Whole-Wheat Bread in a Bag
Enjoy this fun and unique way to make warm whole-wheat yeast bread. Kids will love mixing and kneading the dough in a bag.
Prepare:
2 ½ to 3 hours
Cook:
30 to 40 minutes
Makes:
16 slices
Roasted Parsnips and Carrots
Roasted Parsnips and Carrots
Roasted parsnips and carrots are a tasty way to enjoy root vegetables.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
3 Cups
Comments
Wow! This Fish Stew is delicious. Even leftovers were really tasty. I used frozen rockfish that partially thawed in the refrigerator. It was still a little frozen when I cut and put into the soup but cooked perfectly. I think this is an example of keeping things simple to create nice flavors.