.... a couple of days a goto use up some whitefish fillets that have been
in the freezer a little too long. The first batch was good enough that
I just made a second. (there's still a pound or 2 of fish in the deep
freeze)
Whitefish, Tomato, and Potato Stew
1 (15 oz) can sliced stewed tomatoes (or diced Italian style tomatoes)
2 tomato cans of water
2 chicken bouillon cubes
2 bay leaves
generous pinch of thyme
1/2 medium white or yellow onion, chopped
1 or 2 ribs of celery, thinly sliced
3 or 4 waxy potatoes, peeled and diced small
1 sliced fresh jalapeno (optional)
4 or 5 frozen whitefish fillets
pinch of basil or marjoram
black pepper, to taste
red pepper flakes, if you didn't use the jalapeno
Put tomatoes, water, bouillon, thyme, bayleaves, and vegetables in large
saucepan. Cook uncovered until potatoes are soft. Stir vigorously so
potatoes will shed a little starch and thicken the broth. Chop the
frozen fillets into large pieces and add to the pot, along with basil or
marjoram. Cook over medium heat until the fish is flaky, and stir to
break up the fish a little. Adjust seasonings with salt, black pepper,
and maybe a pinch of sugar or dash of worchestershire sauce.
Notes: I didn't peel the potatoes on the first batch and that was a
mistake; they cooked off of the potatoes and were unpleasant in the soup.
* * *
Best regards,
Bob