Two Fish Recipes For a Delicious Dinner

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This is an easy recipe that’s about 40 minutes to prepare.  This recipe has a Mediterranean flair.  Mediterranean  recipes use a lot of fish, tomates, oregano, basil and thyme.  This is a simple supper that is great served with warm French bread.  This recipe is an adaptation of a recipe that came out in Quick Cuisine cookbook of the 1980’s.

Ingredients for fish stew:
2 tablespoons salad oil
1 large onion, chopped
1 large green bell pepper, deeded and chopped
2 cloves garlic, minced or pressed
1 can (about 1 pound) pear tomatoes
1 ½ cups water
½ cup dry white wine (you can use water instead)
1 8 ounce bottle of clam juice
3 chicken bouillon cubes
¼ teaspoon dry basil
¼ teaspoon oregano
¼ teaspoon thyme
2 pounds lean, mild white fish fillets.  Rockfish or lingcod works well.

Directions for fish stew:
1. Heat oil in a 5 to 6 quart pan over medium heat.  Add onion, bell pepper, and garlic, cook, stirring occasionally, until vegetables are soft (about 4 minutes).  Add tomatoes and their liquid (break up tomatoes with a spoon), water, wine, clam juice, bouillon cubes, basil, oregano and thyme.  Stir until bouillon cubes are dissolved.  Reduce heat, cover and simmer for 15 minutes.
2. Rinse fish and pat dry; cut in 1 inch cubes.  Bring broth to a boil; add fish, cover and simmer just until fish is opaque when cut (6 to 8 minutes.  Ladle into broad, shallow bowls.  You can add spicy hot mayonnaise to the stew it is delicious. Makes 4 to 6 servings.

Recipe for spicy hot mayonnaise. 
Stir together 2/3 cup mayonnaise; 2 cloves garlic, minced; ¾ to 1 teaspoon ground red pepper (cayenne); 1 tablespoon white vinegar; and ¼ teaspoon salt.  Put a tablespoon full in each bowl of stew for added flavor.

The mayonnaise mixture also makes a great dip for fresh vegetables

This is another great easy fish recipe…

.This fish pot recipe has a delicious rich flavor after about a half hour of simmering.  It is a delicious combination of vegetables and fish.  Serve it with your favorite green salad and a crusty French bread.  This recipe is an adaptation of a recipe that appeared in Quick Cuisine of the 1980’s…


5 cups chicken broth

1 cup dry white wine (you can use another cup of chicken broth instead…)

½ teaspoon dry tarragon

4 small red skinned potatoes, unpeeled

4 medium size carrots cut in half

4 medium size leeks cleaned and trimmed…

1 ½ pounds white fish such as lingcod or sea bass


  1. In a 6 quart pan, combine broth, wine and tarragon.  Bring to a boil over high heat.  Add potatoes and carrots and bring to boil, reduce heat, cover and boil gently for 10 minutes.

  2. Split leeks lengthwise and rinse well.  Add to pot, cover and boil until leeks are tender when pierced with a fork (10 minutes).  Lift leeks from broth with a slotted spoon, cover and keep warm.

  3. Rinse fish and pat dry, cutting pieces.  Add to broth, cover and simmer until fish flakes when poked with a fork in the thickest part and vegetables are tender. (7 to 10 minutes)

  4. With a slotted spatula, carefully take out fish and arrange in 4 wide, shallow bowls.  Evenly distribute vegetables beside fish and ladle broth over vegetables and fish.  Makes 4 servings.



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