Fish Stew

First off, we must apologize for our absence and lack of posts lately. We’ve been busy with work and have otherwise been unable to dedicate as much time to this endeavor as we had wanted to.

Every once in a while I get a craving for fish and seafood. And soup. So I decided to recreate a tasty fish stew from a basic base. Best part is, you probably already have a lot of these items in your kitchen and can whip this up for a tasty and filling dinner in no time.

For this recipe you will need:
• 1 tsp olive oil
• 1 lb fish (I used wild Pollock fillets)
• 1 bunch green onions chopped
• 3 cloves garlic minced
• 2 tsp dried thyme
• 2 tsp chili powder
• 4 carrots chopped
• 1 lb potatoes chopped
• 3 tbsp minced parsley
• ¼ cup flour
• 2 cups milk (I used 2%)
• 1 cup chicken stock
• 1 tbsp salt
• Dash of cayenne, if you like it spicy

Heat a large soup pot on medium high heat, add the oil, garlic, green onions, thyme and chili powder for 2 minutes. Add carrots, potatoes and half the parsley and stir to coat.

In a separate bowl, whisk the stock and milk with the flour then add to the pot. Reduce heat to medium, stir and cover, simmering for 12 minutes.

Cut your fillets into bite size pieces, add to the pot and stir. Cover and cook for another 5 to 10 minutes or until the potatoes are tender. Add in the salt, the rest of the parsley and cayenne if you dare.

Serve with crusty bread and enjoy!!


Hint: You can change this up by substituting the green onions for leeks, and or mixed seafood for the fish. You can also use any type of fish in the stew.

pics (c) CityGirlScapes

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