Kitchen Play Italian Fish And Potato Stew Recipes

KITCHEN PLAY - ITALIAN FISH AND POTATO STEW

Kitchen Play - Italian Fish and Potato Stew image

Provided by Aggie's Kitchen

Categories Fish

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 onion, small dice
3 garlic cloves, minced
2 celery stalks, small dice
2 red potatoes, small dice
1 large white potato, small dice
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried oregano
pinch salt and pepper
1 28 oz can of Italian diced tomatoes
1 8 0z bottle of clam juice
4 cups of broth (chicken or vegetable - I used 4 cups water swirled from tomato can and added a tablespoon vegetable bouillon)
juice from 1 large lemon
1 1/2 lbs fresh or frozen cod fish (or any other firm white fish), cut in 1″ - 1 1/2 " pieces handful of roughly chopped green and kalamata olives
additional salt and pepper, to taste

Steps:

In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Saute for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are soft. Add pieces of fish and olives to soup and gently stir. Continue to cook for another 15-20 minutes until fish is cooked through. Taste for salt and pepper and adjust accordingly.
Serve with whole grain bread, crackers or on it own.

FISH AND POTATO STEW

Fish and Potato Stew image

A very simple fish stew with lots of taste. Can easily be increased in size to feed an army. Garnish with flat-leaf parsley and serve with some crusty bread or toast.

Provided by James

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h5m

Yield 6

Number Of Ingredients 11

Ingredients

2 medium potatoes, peeled and coarsely chopped
4 tablespoons olive oil
1 medium onion, sliced
½ cup pitted black olives
3 cloves garlic, finely chopped
1 (14.5 ounce) can Italian plum tomatoes, chopped
½ cup white wine
½ cup fish stock
2 tablespoons tomato paste
salt and freshly ground black pepper to taste
1 ¼ pounds whitefish fillets, skinned and deboned

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 19.7 g, Cholesterol 56.9 mg, Fat 16.1 g, Fiber 3.2 g, Protein 21.1 g, SaturatedFat 2.3 g, Sodium 360.2 mg, Sugar 3.8 g

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