FISH STEW

Fish Stew image

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.

Provided by Gerry sans Sanddunes

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

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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 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

Steps:

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.

Nutrition Facts : Calories 299.3, Fat 7.9, SaturatedFat 4.1, Cholesterol 78.5, Sodium 404.9, Carbohydrate 26.4, Fiber 4.8, Sugar 7.5, Protein 31.2

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