This is a delicious soup. I used chicken broth and still added a bouillon cube, which gave a richer flavor. Cut back 1/2 on the red pepper since my husband doesn't like too much "hot" and added 1/2 lb of scallops as well. Didn't have fresh cilantro so used dried in moderation. I used a good quality rather dry white wine as the sherry adds enough sweetness. Thanks
I made this last night- it was fantatstic. I added fresh chopped clams, extra cod and a can of sweet corn. I kept the cilantro to a minimum because I am not a big fan, and the stew still had unbelievable flavor. Thanks for the recipe!
To all reviewers who were confused how people could have such vastly different opinions on the same taste. Everyone is different. It takes all kinds to make life interesting. We are not all born from the same mother or cut from the same cloth or shaped with the same mold. Viva La Difference. It's just like lamb. You either Hate it or you Love it. Very rarely is there an indifferent. I just happen to know the one man in Washington state who stands in that middle. LOL. Anyway. I am going to go and make my own fish stew recipe right now. I will post it when I am satisfied with it, and I am certain that there will be people who think there is too much of this, not enough of that, and what the heck were you thinking making this waste of food product.... It's all good. XD
Ditto the other reviewer. I'm not sure what the difference is between mine and those who "loved it" but I do know one thing. Any recipe for fish stew that has SIXTEEN ingredients raises a red flag. Good fish stew is an incredibly simple recipe. With all due respect this one ain't simple it has too many ingrediaents and when I made it it was not good.
This was a delicious fish soup recipe! I followed the recipe for the most part...but added more of the ingredients listed as well as added others. I added some extra seafood: shrimp crab legs shelled clams as well as canned clams octopus (my husband likes it) extran white fish as well and an extra can of stewed tomatoes. I also added a little more water to make it more soupy and simmered uncovered on very low flame to ensure that the liquid stayed more soupy and not stewy. I added the seafood and cilantro after the hour simmering for about 10-12 minutes. It turned out great and I served it with crusty french bread and lemon wedges on the side. My husband said he wants this for his birthday now!! I will definitely be making this again. Thanks "Dlish"...is was Delish!!
I'm not quite sure what was different between mine and the other reviewers on here but no one liked this at all. Even before adding the fish the smell was not appetizing. Too bad I was really looking forward to this.
This was EXCELLENT! I made a few changes not many but some. I used 6 cloves of garlic 1 can of Rotelle tomatoes and 1/2 can of stewed tomatoes 1 can of College Inn chichen broth and added water to bring it up to 2 1/2 cups 2 pkgs. of Wyler's chicken boullion 3/4 lbs of shrimp cut into 3 pieces 3/4 lb talapia 1 can minced clams a sprinkle of crushed red pepper flakes sprinkle of dried thyme and Italian seasoning. I also diced up 1 baking potato.I used a pretty good Chardonnay and creme sherry. All the other ingredients remained the same. my husband loved it.
We really loved this recipe. Thank you.
I was hugry for something a little mexican tasting so used the zesty mexican tomatoes and substituted diced bell pepper for carrots. I always use less oil sprayed w/olive oil pam and about 1 tb oil. left out the crushed red peppers r/t the spicy tomatoes. My husband never moaned so much during a meal! It was very good a hint of heat. Could add more at the table if you wanted. The broth was phenomenal! Served w/brown rice to add to the bowl.
