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!
Fish Stew
Equipment
Ingredients
- 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
- 1-1/2 cup dry white wine
- 1 medium potato cubed
- 2 carrots sliced
- 1-1/2 lbs white fish fillets cod, halibut, or snapper
- fresh parsley
Instructions
- 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.
Nutrition
