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Eileen's Fish Stew. Photo by Paul Goldfinger @Blogfinger.net. 2015. ©

Eileen’s Fish Stew. Photo byEileen  Goldfinger @Blogfinger.net. 2015. ©

By Eileen Goldfinger, food editor @Blogfinger

3/4 pound of cod fillets, cut in four inch pieces, or any other white mild fish

6 jumbo shrimp, peeled and deveined

1 medium carrot, peeled, small diced

1 celery stalk, small diced

1 shallot, small diced

parsley, fresh, several sprigs

1/8 teaspoon salt

1/8 teaspoon fresh ground black pepper

2 cloves garlic, minced

1/2 cup dry white wine

1/2 cup unsalted chicken broth

2 tablespoons of margarine (or butter)

14 ounces canned plum or cherry tomatoes with puree

Preheat broiler.

In a 10 inch cast iron pan heat margarine and add carrots, celery, shallot, garlic, parsley and salt and pepper. Cook on medium heat until the vegetables begin to soften, approximately 10 minutes. Stir ingredients in the pan, and if they seem to be sticking to the pan add a little of the chicken broth.

Next add the tomatoes with the puree, the chicken broth, and white wine. Stir and break up the tomatoes into bite size pieces. Cook until the sauce begins to thicken. Add fish fillets and shrimp. Cook them in the sauce for 3 minutes. 

Turn the fish over and place the pan on a rack 8 inches from the broiler element. Cook for 5 minutes. Serve with a crispy French or Italian bread.

Serves 2

FIVE GUYS NAMED MOE:   “The Saturday Night Fish Fry” from the original Broadway cast recording of the show Five Guys Named Moe.

Eileen

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