Even though the weather in central Arizona is still relatively hot, my mind is telling me that it's time for hearty comfort meals. Maybe it's just wishful thinking. I am so ready for cooler weather! I know that it's likely that where some of you are, though, a piping hot bowl of stew has almost become necessary to hold the October chill at bay. Fish stew to the rescue!
I had been poring through my cookbooks looking for a fall soup or stew recipe that's a little different than your typical beef stew. Not that beef stew is bad. I love it! I just wanted something a little different. I came across a recipe for fish stew and immediately wanted a bowl of it. While this recipe isn't the same one I saw that day, it's delicious and definitely hit the spot. This is my own creation based on various recipes for fish stew that I researched online. I was trying to recreate a fish stew that I enjoyed in Bordeaux, France many years ago. So good!
While this stew may not totally approximate the French version, it's still very good. Plus, I haven't yet published a fish recipe on the blog so here you go. I will definitely be making this one again, especially as the weather gets cooler. Hopefully that will occur soon for us.
I think you'll like this one. I used cod but any mild white fish would work well (cod, halibut or snapper). Enjoy!
- 2 tablespoon butter
- 1 large onion chopped
- 2 teaspoon minced garlic about 4 cloves
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 yellow bell pepper chopped
- 1 15 oz. can diced tomatoes
- 1 6 oz. can tomato paste
- 1 teaspoon herbes de Provence
- 2 bay leaves
- salt and pepper
- 1-½ cup dry white wine
- 1 medium potato cubed
- 2 carrots sliced
- 1-½ lbs white fish fillets cod, halibut, or snapper
- fresh parsley
- Melt butter in a large soup pot. Add onion, garlic, and bell peppers. Saute until softened.
- Add tomatoes, tomato paste, seasonings, wine, potato and carrots. Cover and simmer until the potato and carrots are tender, about 45 minutes. Add the fish and simmer for another 5-10 minutes until the fish flakes. Remove the bay leaves. Serve in warmed bowls and garnish with fresh parsley. Tastes great served with crusty bread.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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