Fish Stew

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 28 ounce can plum tomatoes, drained and chopped juices reserved
  • 3 cups water, broth or clam juice
  • 1 teaspoon dried thyme or oregano
  • 1 teaspoon salt
  • 4 cups or 1 1/2 pounds acorn squash, peeled and cut into 1inch pieces
  • 2 ears of corn, cut crosswise into 1inch pieces
  • 1 1/2 pounds monkfish, cut into 1inch cubes
  • Salt and freshly ground black pepper or crushed red pepper
  • 1/3 cup chopped parsley
Directions
  • In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions

  • begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.

  • Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.

  • ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper.


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