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Savory Fish Stew


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  • 3 strips bacon, chopped
  • 1 cup chopped onions
  • 1 cup chopped green pepper
  • 1 cup carrots, cut in 1/2 inch pieces
  • 1 cup celery cut in 1/2 inch pieces
  • 1-1/2 pound codfish fillets (cut in 1-1/2 inch pieces)
  • 1 can (16oz) whole tomatoes, crushed
  • 3 cup chicken broth
  • 1/2 cup dry white wine
  • 1-1/2 tblspn worcestershire sauce
  • 1 tspn salt
  • 3/4 tspn basil, crushed
  • 3/4 tspn rosemary crushed
  • 1/4 tspn thyme crushed
  • 1/2 tspn chopped garlic
  • 1 bay leaf


Servings 6


Step 1

In large pot cook bacon crisp. Add onions, carrots, green peppers, celery, worcestershire sauce, salt, basil rosemary, garlic and thyme; saute over high heat until vegetables are tender and crisp.
Add wine; cook and stir to deglaze pan. Add chicken broth, tomatoes and bay leaf, bring to a boil. Reduce heat and simmer, covered until vegetables are tender (about 15 minutes).
Add fish, continue to simmer, covered, until fish flakes easily when tested with a fork, (about 5 minutes). Makes 9 cups.

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