"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Fish Stew Recipe

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This recipe for Fish Stew, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Lombardo Arnold
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil
1 small onion chopped
1 clove garlic
1 large can of tomatoes with juice (chop tomatoes)
1 to 2 bottles of clam juice or equal amount of fish stock or water or tomato juice. (needs to equal one quart)
potatoes, as many as you want
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. dry white wine such as vermouth (optional)
1 bay leaf
pepper to taste
1 lb. frozen cod or other firm fleshed fish (shrimp, scallops can also be added; cut into bite-sized pieces)
parsley

Directions:
Directions:
Saute onion and garlic in oil until onion is soft. Add chopped tomatoes and juice. Add wine if desired. Allow to simmer and add potatoes and bay leaf. Cook 10 to 15 minutes until potatoes are nearly done. Add other vegetables. If you want more liquid, add tomato juice or diluted tomato paste. When vegetables are almost done, add fish. Cook 5 more minutes. Add other seasonings if desired. Serve hot, garnished with fresh minced parsley.

Personal Notes:
Personal Notes:
I learned how to make this from Janet Gilmore, a fellow graduate student in folklore at I.U. We were roommates and shared food costs. The two of us spent about $10 a week for groceries and ate very well. You could buy cod for very little back in the early 1970s. Years later I told Janet that I made "her" fish stew often and she didn't remember ever making it! My husband Chet likes to make it, too, and he adds additional seasoning like herbes de provence.

 

 

 

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