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| Best on a cold, rainy day. |
I love fish and I love soup and I love veggies. My experimentation with the three naturally led me to this delicious stew. Perfect on a cold, rainy day with a freshly baked baguette. Also great in the summer with a glass of Sauvignon Blanc or Pinot Grigio.
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veggie and fish stew
What you’ll need:
- 1 ½ lb white fish (ex: Tilapia, Swai, Halibut)
- 2 carrots
- 2 stalks celery
- 2 cloves garlic
- ½ onion
- 1 12-oz can stewed tomatoes1 12-oz can white beans (ex: Navy beans, Great Northern beans, Cannellini beans)
- 3 12-oz cans chicken broth
- 2 bay leavesbunch of spinach, kale (you can also use collard greens or Swiss chard), and cilantro
- salt and pepper
What to do:
- Season fish with salt and pepper, both sides. Cut into 3-inch pieces. Set aside.
- Chop carrot, celery, onion, and kale (I like chunky pieces) and place into large pot with 2 tbsp olive oil and minced garlic. Place over medium-low heat. Cook for 7-8 minutes, stirring occasionally (until veggies soften).
- Add tomatoes, beans, chopped spinach, and cilantro. Cook for an additional 2-3 minutes.
- Add broth and bay leaves and increase the heat to medium. Cook for about 15 minutes.
- Lay fish in the mixture and cook for 10-15 minutes, or until the fish flakes easily with a fork.
- Add salt and pepper to taste. Take out bay leaves.
Enjoy with baguette and bottle of your favorite white wine. Serves about 6.
