Herbed Fish and Tomato Stew
A Uncategorized recipe with cod fillets, salt and coarsely ground pepper to taste, to 8 green onions thinly sliced. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
Wipe fish with a damp cloth.
fish broth or dry white wine(1/2 c) - 2
Cut into serving pieces.
- 3
Sprinkle both sides with salt and pepper.
salt and coarsely ground pepper to taste - 4
In a deep frying pan or Dutch oven, cook onions in butter over medium heat until soft and bright green.
to 8 green onions thinly sliced(6)butter or margarine(2 tbsp) - 5
Add garlic, bay leaf, thyme, broth or wine and tomatoes with liquid.
garlic minced or pressed(1 clove)bay leaf crumbled(1)dry thyme leaves(1/2 tsp)fish broth or dry white wine(1/2 c)1 lb can tomatoes(1) - 6
Break tomatoes up with a fork.
1 lb can tomatoes(1) - 7
Bring mixture to boiling.
- 8
Reduce heat and simmer, uncovered, until thick, stirring occasionally, 10 to 15 minutes.
- 9
Add lemon slices and fish.
fish broth or dry white wine(1/2 c)lemon thinly sliced(1/2) - 10
Cover.
- 11
Simmer over low heat until fish is opaque and flakes when tested with a fork, 8 to 10 minutes.
fish broth or dry white wine(1/2 c) - 12
Taste.
salt and coarsely ground pepper to taste - 13
Add salt, if needed.
salt and coarsely ground pepper to taste - 14
Serve fish in shallow bowls with tomato sauce spooned over.
fish broth or dry white wine(1/2 c) - 15
Note: You can substitute fillets of sole, flounder or perch for cod.
cod fillets(1 1/2 lb) - 16
Serves 4.
Rate this recipe
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Herbed Fish and Tomato Stew
A Uncategorized recipe with cod fillets, salt and coarsely ground pepper to taste, to 8 green onions thinly sliced. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
Wipe fish with a damp cloth.
fish broth or dry white wine(1/2 c) - 2
Cut into serving pieces.
- 3
Sprinkle both sides with salt and pepper.
salt and coarsely ground pepper to taste - 4
In a deep frying pan or Dutch oven, cook onions in butter over medium heat until soft and bright green.
to 8 green onions thinly sliced(6)butter or margarine(2 tbsp) - 5
Add garlic, bay leaf, thyme, broth or wine and tomatoes with liquid.
garlic minced or pressed(1 clove)bay leaf crumbled(1)dry thyme leaves(1/2 tsp)fish broth or dry white wine(1/2 c)1 lb can tomatoes(1) - 6
Break tomatoes up with a fork.
1 lb can tomatoes(1) - 7
Bring mixture to boiling.
- 8
Reduce heat and simmer, uncovered, until thick, stirring occasionally, 10 to 15 minutes.
- 9
Add lemon slices and fish.
fish broth or dry white wine(1/2 c)lemon thinly sliced(1/2) - 10
Cover.
- 11
Simmer over low heat until fish is opaque and flakes when tested with a fork, 8 to 10 minutes.
fish broth or dry white wine(1/2 c) - 12
Taste.
salt and coarsely ground pepper to taste - 13
Add salt, if needed.
salt and coarsely ground pepper to taste - 14
Serve fish in shallow bowls with tomato sauce spooned over.
fish broth or dry white wine(1/2 c) - 15
Note: You can substitute fillets of sole, flounder or perch for cod.
cod fillets(1 1/2 lb) - 16
Serves 4.
Rate this recipe
