Recipe by Rachy
"This delicious soup is a perfect meal for a chilly winter night. Just add some fresh bread and enjoy! Garnish with fresh parsley and fresh ground black pepper."
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1 (28 ounce) can
chopped fresh parsley
chopped fresh cilantro
1 1/2 pounds
cod fillets, cubed
salt to taste
ground black pepper
I made this by sauteeing a chopped onion, a handful of chopped mushrooms, half a yellow pepper and 2 cloves of garlic; I added a can of tomatoes, 2/3 can of tomato sauce, salt and pepper and some Italian seasoning. I simmered the sauce until the onions were tender (about 20 mins), then added 1/2 pound of cubed cod (which I had marinated over-night in lemon juice and black pepper). I heated it all until the fish was cooked (about 20 mins again), and served it over pasta with a little grated cheese on top. Delicious! Thanks for the inspiration.
I was very disappointed in this recipe. I made it two times and both times it just tasted way too much like cinnamon soup. The first time I accidently used Dutch cinnamon and thought if regular ground cinnamon was used it would be better, but it didn't change the flavor much. It's just only edible and seems like it's going to be good when you first take a bite, but then it goes bland. I tried adding italian seasonings, more worcestershire sauce, more paprika and some dried red chilis, but nothing seemed to help improve the flavor.
I was disappointed because the reviews seemed good, but my husband says this recipe gets a thumbs down. Quite strange coming from him because he generally likes everything that I make.
Won't be making again. Sorry.
Love this recipe. I've made it three times in the past four months. Great for the odd piece of fish that you just found in the freezer;-)) This one's easy to make, and a favorite in our house.
Very exotic recipe. My husband was a bit wary, but he had two helpings. I followed all the directions except I substituted halibut for the cod and did not use the amount of pepper listed. Whoa! I love black pepper and even I thought that was alot. The stew was already spicy enough. Also, this took alot longer to prepare than 5 minutes (between rinsing the fresh herbs and all the chopping) I would make this again though. Definitely warms you up.
With tweaking this is a five star stew. My husband says it's his new favorite. I used 1 lb white fish and 1/2 lb scallops, which was very tasty. Also added sugar and cayenne to round out the flavors. Substitute broth for water and/or use boullion for flavor. Also added celery with leaves for more texture. Next time might add kale. Recommend cooking the pasta or other starch seperately, since it absorbs the liquid when refrigerated and gets mushy.
Wow! What a terrific recipe. We used 1T dried parsley & 1 ½ T Italian seasoning (in place of fresh herbs). We also used vegetable stock instead of water (which was a huge flavor boost). The cinnamon was the surprise ingredient (we only used ½ tsp. – which I’ll stick with – any more & it would be overpowering). We didn’t add the fish until 5 minutes before serving. 5 +++
I made the recipe exactly as written but used one cup of orzo instead of the pasta and added onb box of frozen peas to make a scrumptious, thick and hearty one dish meal. Next time I might try frozen mixed veggies.
This stew is fabulous! I was looking for something unusual to serve the family on Friday during Lent, and sick of making either fried or baked fish.
This stew is scrumptious, and I love that it combines flavors in a way I've never dreamed (cinnamon/paprika/worcestershire). I used 2 tsp dried parsley and 1-1/4 tsp dried cilantro, however, as that is what I had on hand.
By the way, DH is notoriously NOT adventurous with food (meat and potatoes only!) and he thought it was wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Fish Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 237
** Calories from Fat: 38
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