Fish And Vegetable Stew 12 ounces wild caught fresh or frozen cod, haddock, or pike fillets 8 ounces round red potatoes, chopped 2 medium carrots, sliced 1 small bulb fennel, chopped 1 medium shallot, sliced 2 cloves garlic, minced 2 teaspoons olive oil 2 14 ounce can reduced-sodium vegetable broth 1/2 cup dry white wine or water 1 14 1/2 ounce can no salt added diced tomatoes, undrained 1/2 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1/4 teaspoon crushed red pepper Thaw fish, if frozen. Cut into bite-sized pieces; set aside. In a Dutch oven cook potatoes, carrots, fennel, shallot, and garlic in hot oil for 6 to 8 minutes or until just tender. Add broth, wine, undrained tomatoes, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cod or other fish. Simmer, uncovered, 3 minutes more or until fish flakes when tested with a fork
Posted on: Sun, 28 Dec 2014 12:13:52 +0000