Monday, August 23, 2010

Loving Local: Spicy Fish Stew

With the dual blessing of fresh fish caught locally and fresh veggies from the Farmer's Markets, it is time to make Spicy Fish Stew. I like this better than chowder and you can vary the ingredients according to what you have on hand. Normally I put potatoes and celery in this but for this recipe I skipped them but added finely diced red peppers and a dash of red pepper flakes for extra spice.

In kettle sauté 2 medium onions, diced, and 1 red pepper, chopped fine, and 1 sliced carrot in a little olive oil until just tender. Add 4-5 firm, garden-fresh tomatoes peeled and cut in chunks. Add 1 ½ lbs. haddock or cod cut in bite-sized chunks and simmer until just opaque. If you want to add small scallops they make a fine addition.

Add one large can of diced tomatoes in puree, 1 tsp. thyme (if you have fresh thyme you may add more), 1 tsp. red pepper flakes (more or less to taste), 1/2 tsp. freshly ground black pepper, and ½ c. dry white wine. Simmer for 15 minutes.

Serve.

This recipe is from my cookbook, Fry Bacon, Add Onions, my cookbook/memoir of growing up Pennsylvania Dutch.


This post is part of Loving Local, a blogathon to support Mass Farmers Markets, a non-profit that helps farmer's markets. The blogathon was the idea of Tinky over at In Our Grandmothers' Kitchens

Thanks for reading.

4 comments:

  1. Now I know what to do with the fish I was planning to cook for dinner.

    Thanks!

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  2. That looks heavenly!

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  3. The Bitch Stopped Cooking9:40 PM, August 23, 2010

    This looks great! I am loving the blogathon, so many delicious things to try!

    ReplyDelete
  4. Thanks everyone. It is a yummy treat.

    ReplyDelete

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