FISH STEW

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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.

Provided by Gerry sans Sanddunes

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

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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