Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Fish Stew

Portuguese Fish Stew

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Brown Stew Fish

Recipe courtesy of Barbara Renfro

Mexican Fish Stew

Recipe courtesy of Food Network Kitchen

Fabulous Fish Stew

Recipe courtesy of Jamie Oliver

Bengali Fish Stew

Recipe courtesy of Anjum Anand

Portuguese Fish Stew

Recipe courtesy of Clarissa Dickson Wright

Earl's Fish Stew

Recipe courtesy of Tracy Byrd

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories