Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tomatoes Vegetables
Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp. olive or vegetable oil
1 Medium onion -- diced
2 Lb. fish fillets (flounder
cod -- turbot, or etc.),
cut into bite-size pieces
minced clams
crabmeat
shrimp (raw) -- shelled,
deveined and cut in 1/2
scallops
canned Italian tomatoes or 2
tomatoes -- chopped
1/2 C. water (if use fresh tomatoes -- no water if use
canned)
carrot -- diced
2 garlic cloves -- diced fine (2 to 3)
3 Sprigs parsley -- chopped
4 potatoes -- peeled and diced
string beans -- diced fine
salt and pepper to taste (white pepper)
cayenne pepper to taste
Worcestershire sauce to taste
saffron
bay leaf
1 Pinch paprika
garlic bread
hot pepper sauce
corn
celery and leaves
Saute onion in oil; add fish. Add tomatoes, garlic,
parsley, diced potatoes, carrot, clams and etc. seafood using,
cayenne pepper, salt and pepper, paprika, Worcestershire
sauce, hot pepper sauce, celery and string beans. If use fresh
tomatoes, add 1/2 cup water, no water if use canned tomatoes.
Cover and simmer for 20 to 25 minutes. Serve hot with garlic
bread.
Note: This fish stew can easily be extended for more
servings (up to 8) by adding more vegetables, such as one more
sauteed onion and one or two more each of the tomatoes, carrots
and potatoes.
Note: If using crabmeat, put crabmeat in last 3 minutes.
