Return to Main Recipes Page/Return to Home Page

Fish Stew Jardiniere (D, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 4

1/2 green pepper, chopped
1/2 red pepper, chopped
1 large onion, chopped
Olive oil or vegetable cooking spray
2 to 3 large potatoes, pared and sliced
1 teaspoon salt
2 teaspoons basil
1/4 teaspoon pepper
2 cups water
1 package (1 pound) frozen cod or haddock fillets, partly thawed and cubed
1 tall can whole kernel corn
1 tall can evaporated milk (nonfat okay)

Sauté peppers and onions in a little oil or cooking spray until soft. Add potatoes, salt, basil, pepper, and water. Cover and simmer 15 minutes.

Place fish on top of potatoes. Cover again. Simmer 15 minutes or until fish flakes easily and potatoes are tender. Stir in corn and liquid and evaporated milk. Correct seasoning. Cover and heat just to boiling.

Poster's Notes:
This fish stew is delicious and easy too. You can even use nonfat evaporated milk. If your fish is already defrosted, just put the fish in later.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A