Fish Stew
Author: ©MakeMineLemon.com - adapted from Zov's
Recipe type: Fish
- 4 6-ounce halibut fillets – cod or white fish
- 2 tablespoons hot ajvar – more if you like
- 3 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced celery
- 1 cup canned Great Northern beans, rinsed, drained – (I used a can of beans.)
- 1 cup bottled clam juice
- 2 tablespoons chopped fresh parsley
- 2 clove minced garlic – more if you like
- Preheat oven to 400°F.
- Sprinkle fish with salt and pepper.
- Spread ½ tablespoon hot ajvar on each side of each fish fillet. Set aside.
- Heat oil in heavy large ovenproof skillet over medium heat.
- Add onions, carrots, celery, then garlic; sauté until tender, about 8 minutes.
- Mix in hot ajvar, rinsed beans, potatoes, clam juice.
- Season with salt.
- Bring to boil.
- Arrange fish atop vegetable mixture in the pot.
- Cover and bake until fish is opaque in center, about 20 minutes.
- Add the shrimp – they only take a few minutes – to avoid rubbery shrimp do not overcook.
- When fish is cooked adjust the seasoning and add the parsley.
Serve hot with parmesan scones and a good wine.
You can cook the base of the fish stew a day ahead and then you only need to add the fish and any other seafood of your choice the day of.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/fish-stew/
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