Fisherman's Stew

Fisherman's Stew
(Adapted from Williams Sonoma Soup and Stew)
Makes: 2 servings

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2 tbsp olive oil
1 onion, chopped
1 carrot, finely chopped
1 potato, chopped
3 cloves garlic, minced
2 cups broth (I use chicken)
2 cups white wine
1 28-oz can tomatoes with juice
2 fillets of white fish, cut into small pieces
Sour cream and chives to garnish


1. In a large pan, heat the olive oil. Add the onion and carrot and sauté for 7 minutes. Add the potato and sauté for 2 minutes. Add the garlic for another minute until fragrant.

2. Add the stock, wine and tomatoes. Bring to a simmer then reduce heat and simmer for 40 minutes, stirring often.

3. Remove from heat and blend, using a stick blender.

4. Return the pot to  medium heat. Bring to a simmer and add the fish; simmer for 10 minutes until the fish is cooked.

5. Garnish with sour cream and chives.

1 comment:

baili said...

hope wine is optional :)