BASIC FISH STEW - The Fisherman


Serves: 4-6


  • 2 lbs. mixed fish fillet (cod, striped bass, blackfish, tuna etc.)
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 3 potatoes, cut into eighths
  • 1 carrot, cut into 1-inch pieces
  • 1 celery rib, cut into 1/2-inch pieces
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 4 cups water

Melt the butter in a 4-quart kettle. Add onions and garlic; sauté briefly, until onions are limp. Add water, potatoes, carrot, celery, and thyme. Simmer for about 20 minutes or until vegetables are slightly tender. Cut fillets into chunks and add to the kettle. Simmer for about 15 minutes or until flesh begins to flake. Serve hot.