Recipe courtesy of Michele Urvater
Fish Stew
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
28 ounce can plum tomatoes, drained and chopped juices reserved
3 cups water, broth or clam juice
1 teaspoon dried thyme or oregano
1 teaspoon salt
4 cups or 1 1/2 pounds acorn squash, peeled and cut into 1inch pieces
2 ears of corn, cut crosswise into 1inch pieces
1 1/2 pounds monkfish, cut into 1inch cubes
Salt and freshly ground black pepper or crushed red pepper
1/3 cup chopped parsley
Directions
- In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions
- begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.
- Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.
- ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper.