keezdiver
12-09-2003, 07:47 PM
this recipe has worked with several different kinds of fish so far. i tend to keep a bag in the freezer of small fillets from small snapper or from fish that i shot right through the meat so the fillet was nearly ruined. when i have enough i make stew.
2lbs fish, cut into nice chunks (it will break up in the pot)
1 large onion diced
3 stalks celery diced
4 cloves garlic minced
1/2 small can tomato paste
1 can diced tomatoes
1 can diced tomatoes with chilles
1 small can unsalted corn
1 can veggy stock or chicken stock (or homemade)
2 regular potatoes in small cubes
salt/pepper
red pepper flakes for some extra zing
in large pot, heat the 2tblsp oil, add garlic and saute for 30sec or so. add in onions, celery, salt/perpper and red pepper flakes (heat will bring out the flavor...not into spicy food...leave it out) and saute for 5-7 min untill tender and slightly browned. add stock and both cans of tomatoes, including juice, bring to a boil for several minutes. add corn and potatoes and tomato paste and stir in, return to boil. lower heat and simmer for 20min untill potatoes are tender. add fish, return to simmer and cook for another 10-15 minutes.
serve with grilled cheese sandwiches or nice french bread for "dunking"
if you don't want spicy stew, substitue regular diced tomatoes for the ones with chillies, and leave out the red pepper flakes. season with desired spices to taste.
feel free to "clean out the fridge" with any other veggies available. i've put carrots, chopped spinnach.
instead of the olive oil in the beginning, you can cook 4 or 5 slices of regular bacon and keep the renderings right in the pot. or use a spicey sausage like andouille and continue the receipe as listed.
2lbs fish, cut into nice chunks (it will break up in the pot)
1 large onion diced
3 stalks celery diced
4 cloves garlic minced
1/2 small can tomato paste
1 can diced tomatoes
1 can diced tomatoes with chilles
1 small can unsalted corn
1 can veggy stock or chicken stock (or homemade)
2 regular potatoes in small cubes
salt/pepper
red pepper flakes for some extra zing
in large pot, heat the 2tblsp oil, add garlic and saute for 30sec or so. add in onions, celery, salt/perpper and red pepper flakes (heat will bring out the flavor...not into spicy food...leave it out) and saute for 5-7 min untill tender and slightly browned. add stock and both cans of tomatoes, including juice, bring to a boil for several minutes. add corn and potatoes and tomato paste and stir in, return to boil. lower heat and simmer for 20min untill potatoes are tender. add fish, return to simmer and cook for another 10-15 minutes.
serve with grilled cheese sandwiches or nice french bread for "dunking"
if you don't want spicy stew, substitue regular diced tomatoes for the ones with chillies, and leave out the red pepper flakes. season with desired spices to taste.
feel free to "clean out the fridge" with any other veggies available. i've put carrots, chopped spinnach.
instead of the olive oil in the beginning, you can cook 4 or 5 slices of regular bacon and keep the renderings right in the pot. or use a spicey sausage like andouille and continue the receipe as listed.