Fish Stew

November 5, 2012

The days are growing ever shorter and that means thinking of really satisfying and warming food. How about an easy to make fish stew? Nothing could be easier or tastier.

Fish Stew

Serves 6

2 tbsp. olive oil
1 carrot, minced
1 celery stalk, minced
1 small onion, minced
1 1/2 cups fish stock or bottled clam juice
1 cup cooked, squeezed dry and chopped spinach or swiss chard
1 cup frozen corn
¼ cup minced fresh parsley
1 pound haddock or other sturdy fish, cut into ½ inch chunks
1 can evaporated milk or 1 ½ cups low fat Half/Half
Salt and pepper to taste

Heat the oil in a soup pot and add the carrot, celery and onion and cook until mixture softens.

Add the stock, spinach, corn and parsley and cook a couple minutes over medium high heat.

Lower the heat and add the fish. Mix gently so as not to break up the fish too much.

Add the milk or Half and Half and gently bring to a low simmer. Cook until the fish turns opaque or white looking. That will take just a couple of minutes. Add salt and pepper to taste.

Serve hot with cornbread.

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