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
- 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.
- 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.
- 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)
- 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.