Fabulous Fish Stew Food

FISH STEW

Steps:

• In a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions
• begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender.
• Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley.
• ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper.

FISH STEW

Steps:

• Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the rub. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

EARL'S FISH STEW

Steps:

• Fry bacon in a large skillet. As it begins to crisp, add the onion, celery and bell pepper. Cover and saute about 10 minutes.
• Meanwhile, in a large Dutch oven, combine the tomato soup and ketchup and bring to a simmer. Season the fish with salt and pepper. Add to the soup along with the vegetables and bacon. Add diced pimentos. Add hot sauce, to taste. Cover and simmer until vegetables are tender, about 20 minutes. Serve hot.

BILL'S WORLD FAMOUS FISH STEW

Steps:

• Cut fresh tilapia into bite size chunks. Put in shallow dish or bowl. Squeeze lemon juice evenly over fish, then sprinkle with worcesteshire sauce, then pour orange juice over fish and stir around a little. Put aside.
• Sautee onion in olive oil in medium pan. Add can of tomatoes and tomatoe sauce,the pepper strips and add just a little water and cook for a few minutes. Add fish and marinate mixture (yes the whole thing) and sprinkle liberally with Old Bay seasoning. Simmer for about 15 minutes.
• Serve on rice (brown or white).

FISH STEW SOUTHERN STYLE

Steps:

• In a large sauce pan, sauté onions in oil until tender. Stir in tomatoes, ketchup, Worcestershire sauce, sugar, salt, pepper, bay leaves, and hot pepper sauce.
• Simmer uncovered 30 minutes stirring occasionally.
• Add the fish and simmer uncovered 10 to 15 more minutes or until the fish turns opaque and just flakes when tested with a fork.
• Remove the bay leaves. Thicken the soup with equal parts of flour and water if you desire it thicker. Serve in soup bowls or over rice.