Quick Fish Stew
Servings
Prep Time
Cook Time
Ready In
Recipe: #22312
December 31, 2015
Categories: Dinner, Soups and Stews, Fish, Cod, Shellfish, Shrimp, Vegetables, Onions, Pacific Northwest, Entertaining, Weeknight Meals, Stove Top more
"This is a recipe that an old manager gave to me years ago. It is delicious. He did make some changes to the original recipe. It is out of "The Doubleday Cookbook"."
Ingredients
Nutritional
- Serving Size: 1 (953.9 g)
- Calories 787.6
- Total Fat - 30.1 g
- Saturated Fat - 11.6 g
- Cholesterol - 213 mg
- Sodium - 1400.2 mg
- Total Carbohydrate - 59 g
- Dietary Fiber - 5.2 g
- Sugars - 15.9 g
- Protein - 66 g
- Calcium - 123.3 mg
- Iron - 6.6 mg
- Vitamin C - 84.4 mg
- Thiamin - 0.5 mg
Step 1
In a large kettle over moderate heat, saute' onion, scallions, and garlic in butter 3-5 minutes until very pale golden.
Step 2
Meanwhile, cut fish in 2" chunks, set aside.
Step 3
Add water, clam juice, wine, tomatoes, tomato paste and salt and pepper to kettle.
Step 4
Break up any large clumps of tomato, cover and simmer 10 minutes.
Step 5
Add fish, shrimp, peas, mussels and clams, cover and simmer 10 minutes longer.
Step 6
Sprinkle with parsley, taste for salt and adjust as needed.
Step 7
Ladle into soup bowls and serve with hot butter French bread.
Tips & Variations
No special items needed.
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