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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From California Kosher cookbook. Ingredients:
1 kg firm white fish or 1 kg cod or 1 kg tilapia fillet, cut into small pieces |
1 tablespoon vegetable oil |
1 cup onion, thinly sliced |
1 garlic clove, minced |
3/4 cup celery, thinly sliced diagonally |
1/2 cup green pepper, diced |
2/3 cup carrot, sliced |
1 (12 ounce) can tomatoes, diced |
2 cups potatoes, cubed |
1 cup dry white wine |
1 cup water |
1 cup tomato juice |
1 tablespoon lemon juice |
1 teaspoon dried orange peel |
1 teaspoon basil |
1 teaspoon salt |
1/8 teaspoon fennel seed |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a 4-quart heavy cooking pot, saute onion, garlic, celery, pepper and carrots in oil.
2. Add tomatoes, potatoes, wine, water, tomato juice, lemon juice and all seasonings.
3. Cover and simmer slowly for 30 minutes, or until potatoes are tender.
4. Add fish. Gently cook stew uncovered for about 12 minutes or until fish flakes. Do not overcook. Fish pieces must remain intact.
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