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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 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. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 large onion, chopped |
1 clove garlic, crushed and chopped |
2 leeks, chopped |
1 stalk celery, chopped |
1 green pepper, finely chopped |
1 cup canned tomato |
salt and pepper |
thyme |
basil |
1 1/2 cups fish stock or 1 1/2 cups water or 1 1/2 cups white wine |
1 potato, cubed |
2 carrots, sliced |
1 lb fish fillet, cut into 1 inch cubes |
parsley, chopped |
Directions:
1. In a large saucepan melt butter.
2. Add onion, garlic, leeks, celery and green pepper.
3. Cook, stirring, until softened.
4. Add tomatoes, seasonings and liquid.
5. Add potato and carrots.
6. Cover and simmer until vegetables are tender.
7. Add fish, cover and simmer for 5 to 10 minutes or until fish flakes.
8. Adjust seasonings.
9. Garnish with parsley.
10. Serves 4.
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