Easy Fish Stew
"Very easy and quick with good taste--make it as spicy as you wish. from Cooking Light."
photo by DeliciousAsItLooks
- Ready In:
- 26mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 236.59 ml chopped onion
- 59.14 ml chopped celery
- 4.92 ml chili powder
- 354.88 ml frozen whole kernel corn
- 14.79 ml Worcestershire sauce
- 411.06 g can no-salt-added diced tomatoes, undrained
- 473.18 ml water
- 453.59 g cod, cut into bite size pieces (or other lean white fish fillets)
- 59.14 ml chopped parsley
- cayenne pepper
- salt
directions
- Heat oil in a Dutch oven over medium high heat.
- Add onion, celery and chili powder, sauté 3 minutes or until tender.
- Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
- Add the fish, and cook for 3 minutes or until fish is done.
- Taste and add salt and cayenne pepper to taste.
- Stir in parsley.
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Reviews
-
A-MAZ-ING!!! Doubled the recipe and sure glad I did!!! I used tilapia instead of cod because it was on sale and used cilantro instead of regular parsley and it was great! Thank you! -
Okay, ratings are very subjective I know, but this was a 5 star recipe for me because of the following reasons: 1) Most important - I LOVED it!! 2) I loved the flavour and texture - I have to admit to being a bit dubious about the sweet corn, but when it was cooked, it was very tasty & worked with the chilli so well. 3) The recipe was well laid out and easy to follow. 4) It was simple to cook and was made very quickly for a last minute lunch. 5) The ingredients were store cupboard & freezer type, making it a simple last minute idea for a nourishing meal AND it is low fat too - which means I can have more French bread & butter!!! I only subbed one item - I am not cooking with cod anymore, they are being massively over fished & being caught when they are too young - so I used haddock. Everything else was exactly as stated in the recipe - it was a hearty soup, which I think you should re-name to "Easy Mexican Fish Stew"!! It was the tomatoes, sweet corn and chilli that did it!! I have saved this Derf - it was a winner for me! Thanks! FT -
Easy to make, very tasty. Added some salt and used cilantro instead of parsley. Added a little more cumin. I will definitely make this again. -
I thought this was a great way to use up some not so great Cod fish! I added cumin and garlic and replaced the parsley with cilantro and topped with plain yogurt. I was quite impressed! I think next time I might marinade the fish in lime, salt, pepper, cumin, and cilantro beforehand.
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I made this a couple of nights ago for my boyfriend and myself, and we thought it was absolutely phenomenal. I did make some changes. I cut the recipe in half overall, used leeks instead of onions, more celery, fresh diced tomatoes, canned corn (not drained), and turbot for the fish. I also added cumin and garlic, and used paprika since we didn't have cayenne on hand. I had to add a little water during cooking to get the right consistency. To serve, I sprinkled some mexican blend shredded cheese on top and we ate it using tortilla chips as spoons. In the future, I might use cilantro instead of parsley, and maybe serve with a dollop of sour cream and a sprinkle of lime juice. Keeping in mind the earlier review concerning the fish being too dry, I only cooked the turbot in the stew for about 5 minutes, and it was perfectly tender and melt-in-your-mouth.
see 12 more reviews
Tweaks
-
A-MAZ-ING!!! Doubled the recipe and sure glad I did!!! I used tilapia instead of cod because it was on sale and used cilantro instead of regular parsley and it was great! Thank you!
-
Easy to make, very tasty. Added some salt and used cilantro instead of parsley. Added a little more cumin. I will definitely make this again.
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Used red snapper.
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I added peppers red yellow and green. I also added mushrooms. It was great.
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I thought this was easy but I decided it would be lacking a hearty taste if not cooked longer. I added two bay leaves and used hot sauce instead of cayenne pepper. I also used dried parsley. I let it cook on simmer for 3 hrs.. I used 12 oz. frozen talapia and 4 oz. raw scallops that I let thaw in a leak proof baggy with creole seasoning in a pot of cold water, I added them for three minutes... Served with pannco crusted potato pancakes on top of stew, it was good! Thanks for the beginning of a good keeper recipe that I wouldn't have had without your influence!
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
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