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Monterey Fish Stew

chef.gonzalo's picture
Ingredients
  Firm white fish 1 Pound (Use Either Fresh Or Frozen, Such As Cod, Haddock, Or Sole)
  Onion 1 Small, diced to make 1/3 cup
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Water 1 Cup (16 tbs)
  Dry vermouth 1⁄3 Cup (5.33 tbs)
  Instant chicken bouillon granules 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Crumbled dried marjoram 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Peeled potatoes 2 , sliced to make 2 cups
  Carrot 1⁄2 , sliced to make 1/2 cups
  Tomatoes 2 Medium, peeled and chopped to make 1 1/2 cups
  Fresh mushrooms 6 , quartered
  Snipped parsley 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
Directions

MAKING
1. If frozen fish is being used, thaw fish and cut into bite size pieces.
2. In a saucepan, heat butter or margarine and cook onion and garlic till tender but not brown.
3. Combine 1-cup water, potatoes, carrot, the vermouth, bouillon granules, salt, marjoram, pepper, and bay leaf; bring the mixture to boil.
4. Reduce heat; cover and simmer for about 20 minutes or till vegetables are just tender.
5. Add fish, tomatoes, mushrooms, and parsley; cover and simmer for 5 minutes more or till fish flakes easily with a fork.
6. Remove fish and vegetables and set aside.
7. Stir in 1/4-cup cold water and cornstarch into the pan; cook till mixture is thick and bubbly.
8. Return fish and vegetables to sauce; heat through.

SERVING
9. Arrange the soup into individual bowl and equally divide the fish and vegetables among each serving.
10. Serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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