Fisherman Stew

Fisherman Stew

8
CORWYNN DARKHOLME 243

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 145 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. 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.
  2. 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.
  3. 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!!

Reviews

8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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...

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...

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 ...

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-...

I like to fish and always say, "What gets caught, goes in the pot." You can say that too !

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...

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...

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...

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...