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My review
Fisherman Stew
CORWYNN DARKHOLME
"This is a very robust and savory stew!! If you are a lover of seafood, you will love this stew. Be creative and try a different type of fish each time you make it, scrod, monkfish, halibut or cod."
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Ingredients
servings 145 calsOriginal recipe yields 6 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- In large saucepan or Dutch oven, bring water to a boil over high heat. Once boiling add fish and garlic. Cover and reduce heat to low and simmer for 15 minutes or until fish is opaque and flakes easily when tested with fork. Remove fish with slotted spoon and set aside. Keep stock in saucepan for later use, approximately 2 cups.
- In a small nonstick saute pan, heat olive oil over medium heat until hot. Saute onions for approximately 5 minutes or until tender. Once onions are tender add almonds and bread crumbs, stirring for 3 to 5 minutes or until lightly browned.
- Add onion and bread crumb mixture to reserved fish stock along with the vegetable broth, tomatoes, paprika and pepper. Add fish; cover and cook over medium heat until fish is heated through. Season to taste with salt. Serve hot!!
Nutrition Facts
Per Serving: 145 calories; 5.4 g fat; 8.5 g carbohydrates; 15.8 g protein; 33 mg cholesterol; 219 mg sodium. Full nutrition
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Reviews
Read all reviews 812 Ratings
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Most helpful positive review
7/3/2005
The flavor of this stew is excellent! I made only minor changes to the ingredients, such as adding a 1/2 cup of uncooked rice. I did, however change the preparation. I am not sure why the re...
Most helpful critical review
10/2/2005
This was not as great as expected. We ended up modifying the recipe to taste with tomato sauce, creole seasoning and added shrimp with the fish. Perhaps, we should try a diffrent fish next tim...
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7/3/2005
The flavor of this stew is excellent! I made only minor changes to the ingredients, such as adding a 1/2 cup of uncooked rice. I did, however change the preparation. I am not sure why the re...
7/5/2000
My family is so picky about what they eat, and they weren't to thrilled to hear that they would be having "fish soup" for dinner, but they loved this! This is full of flavor, and it didn't have ...
9/4/2002
I've made this twice, both times with monkfish and both times a smash success. The toasted almond- & bread-crumbs really work! I increased the amount of garlic and paprika to meet my taste (2-...
1/21/2006
I like to fish and always say, "What gets caught, goes in the pot." You can say that too !
10/2/2005
This was not as great as expected. We ended up modifying the recipe to taste with tomato sauce, creole seasoning and added shrimp with the fish. Perhaps, we should try a diffrent fish next tim...
6/4/2011
Thought this was delicious. I would definitely more finely chop the almonds next time, because they seemed a bit hard. Since I had also added 1/2 cup raw rice, I kept thinking I was eating raw...
1/22/2014
It was a good start, but needed a little more flavor. I'll add some more herbs and spices next time. As suggested by others, skip cooking the fish and let it cook in the soup at the end. I se...
3/28/2012
This stew was really tasty! My boyfriend is super picky, and he had two bowls! I did follow "mommadonna"'s suggestion on skipping the first step. Cooking the fish separately seemed to be extra w...