“A fish stew from THE HARROWSMITH COOKBOOK. Ms. Nan Millette wrote "this recipe won top prize in a contest sponsored by the Sarnia Observer in 1982. Other vegetables, such as peas, beans, summer squash or corn may also be used." I did it straight up as written, just adding more tomatoes ... I threw in the whole tin of same ... and have added it to my comfort-food list. Thank you Nan.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan melt butter.
  2. Add onion, garlic, leeks, celery and green pepper.
  3. Cook, stirring, until softened.
  4. Add tomatoes, seasonings and liquid.
  5. Add potato and carrots.
  6. Cover and simmer until vegetables are tender.
  7. Add fish, cover and simmer for 5 to 10 minutes or until fish flakes.
  8. Adjust seasonings.
  9. Garnish with parsley.
  10. Serves 4.

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