Tomato Fish Stew
Onion, chopped
Garlic, minced
fresh thyme
white wine - 1/2 cup
8 oz chicken broth or clam juice
28 oz of diced tomatoes
white fish filet with skin removed (approx 1 lb) such as cod, tilapia, hake, haddock, halibut or sea bass (estimate at 1/2 lb for each adult and 1/4 lb for each kid)
optional: shrimp, mussles, clams, mini-scallops
In large soup pot, sauté a chopped onion in 3 TBS of butter over medium heat.
Add minced garlic to taste and chopped fresh thyme.
Sauté until onion is golden, about 5 minutes.
Add 1/2 cup dry white wine. Cook for 2 minutes.
Stir in 8 oz. of chicken broth (or clam juice) and a 28-oz. can of diced tomatoes.
Bring to a boil, and then reduce heat and simmer for 10 minutes.
Cut the fish tino 2-inch chunks. Add them to the broth; cook for 3 minutes.
Season with salt and pepper to taste.
Cook until the fish is cooked through, about 5 minutes. You can also add up to a pound of assorted shelffish (like shrimp, mussels, clams, etc.) in which case cook until the shrimp are opaque and any shells have opened.
Try serving with garlic bread. Yum!
