≡   Categories
Easy Fish Stew

1 Olive oil
1 onion - sliced thin
3 garlic cloves chopped
1 red or green pepper sliced thin
5 sun dried tomatoes sliced thin (optional)
1/2 lb cod or haddock sliced into 3" pieces
1/2 lb salmon sliced into 3" pieces
2 14.5 oz. cans diced (or stewed) Italian or Mexican style tomatoes
2 tbsp butter
10 shrimp (optional)
1 good crusty bread


In a 4 qt. pot over med to med/low heat add enough oil to cover bottom of pot and heat. Add onions, peppers and garlic (optional sun dried tomatoes). Cook a few minutes then add butter and finish cooking until onions are translucent. Add canned tomatoes and heat thoroughly. If you get stewed tomatoes make sure to slice them before adding them to the pot. Add fish cover reduce heat to just below med-low and set timer for 5 minutes. Gentle turn over pieces of fish to prevent them breaking apart. Continue cooking for 5 minutes more. If you're going to use shrimp, place them into the pot 3 minutes PRIOR to final cook time.

Source: cookpad.com