Manhattan Fish Stew Recipe
Going by its popularity in my family, Manhattan Fish Stew will surely allure your family members too. A delicious Main Dish, the Manhattan Fish Stew completes your meal. This is the best recipe of Fish I have ever made. Was it you or the fragrance of Manhattan Fish Stew that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
1 16-ounce package frozen cod fillets
1 tablespoon salad oil
1 medium-sized onion, chopped
1 28-ounce can tomatoes
2 medium-sized potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon sugar
1 10-ounce package frozen baby lima beans
Directions
1. Let frozen fillets stand at room temperature 15 minutes to thaw slightly.
2. Meanwhile, in 4-quart saucepan over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. Stir in tomatoes with their liquid and next 4 ingredients; over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 minutes, stirring occasionally.
3. Cut frozen fish fillets into bite-sized chunks; add fish and frozen beans to tomato mixture; over high heat, heat to boiling. Reduce heat to low; cover; simmer 5 minutes or until fish flakes easily when tested with fork and vegetables are tender.
2. Meanwhile, in 4-quart saucepan over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. Stir in tomatoes with their liquid and next 4 ingredients; over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 minutes, stirring occasionally.
3. Cut frozen fish fillets into bite-sized chunks; add fish and frozen beans to tomato mixture; over high heat, heat to boiling. Reduce heat to low; cover; simmer 5 minutes or until fish flakes easily when tested with fork and vegetables are tender.
