Friday, April 15, 2011
Spicy Fish Stew
3 large red potatoes w/skins on, cut into 1" pcs.
1 14.5oz. can Italian diced tomatoes
1 Tbsp. parsley
1 Tbsp. crushed red pepper
1 tsp. +/- salt
1/2 c. corn kernels, frozen
1 lb. Cod fish fillet
Chop fine (mince) onion, garlic, and celery.
In a large pot, melt butter. Saute onion, garlic, and celery 5 minutes.
Add beer, water, bouillon and potatoes. Simmer 15 minutes or until potatoes are fork-tender.
Add tomatoes (with juices), parsley, red pepper, salt, corn, and whole fish fillet.
Simmer over medium/low heat until fish is cooked through and breaks apart easily with a wooden spoon. Stir until all fish is broken up into bite-size pieces. Remove from heat.
Serve with crusty Italian bread or Portuguese rolls.