Monterey Fish Stew Recipe
Ingredients
| Haddock fish | 1 pound, frozen | |
| Onion | 1 | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Dry vermouth | 1/3 Cup (16 tbs) | |
| Instant chicken bouillon granules - 2 teaspoons | ||
| Salt | 3/4 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Bay leaf - 1 number | ||
| Potatoes - 2 numbers, peeled and sliced (2 cups) | ||
| Carrot - 1 number, sliced (1/2 cup) | ||
| Tomatoes | 2 | |
| Fresh mushrooms - 6 numbers, quartered | ||
| Parsley | 2 Tablespoon, snipped | |
| Cold water | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
Directions
MAKING
1. If frozen fish is being used, thaw fish and cut into bite size pieces.
2. In a saucepan, heat butter or margarine and cook onion and garlic till tender but not brown.
3. Combine 1-cup water, potatoes, carrot, the vermouth, bouillon granules, salt, marjoram, pepper, and bay leaf; bring the mixture to boil.
4. Reduce heat; cover and simmer for about 20 minutes or till vegetables are just tender.
5. Add fish, tomatoes, mushrooms, and parsley; cover and simmer for 5 minutes more or till fish flakes easily with a fork.
6. Remove fish and vegetables and set aside.
7. Stir in 1/4-cup cold water and cornstarch into the pan; cook till mixture is thick and bubbly.
8. Return fish and vegetables to sauce; heat through.
SERVING
9. Arrange the soup into individual bowl and equally divide the fish and vegetables among each serving.
10. Serve hot with toasted garlic bread.
1. If frozen fish is being used, thaw fish and cut into bite size pieces.
2. In a saucepan, heat butter or margarine and cook onion and garlic till tender but not brown.
3. Combine 1-cup water, potatoes, carrot, the vermouth, bouillon granules, salt, marjoram, pepper, and bay leaf; bring the mixture to boil.
4. Reduce heat; cover and simmer for about 20 minutes or till vegetables are just tender.
5. Add fish, tomatoes, mushrooms, and parsley; cover and simmer for 5 minutes more or till fish flakes easily with a fork.
6. Remove fish and vegetables and set aside.
7. Stir in 1/4-cup cold water and cornstarch into the pan; cook till mixture is thick and bubbly.
8. Return fish and vegetables to sauce; heat through.
SERVING
9. Arrange the soup into individual bowl and equally divide the fish and vegetables among each serving.
10. Serve hot with toasted garlic bread.
Chef
