Fish Stew (Cotriade)

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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Ingredients

  • 1 tbsp (15 mL) butter
  • 1 large  onion, chopped
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 stalk celery, thinly sliced
  • 1 leek(white and light green parts only), halved crosswise, washed and thinly sliced
  • 1/2 fennel bulb, thinly sliced (reserve fronds for garnish)
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 cup (250 mL) white wine (optional)
  • 2 cartons (900 mL each)  CAMPBELL’S® Ready to Use Vegetable Broth
  • 2 bay leaf
  • 2 sprigs fresh thyme leaves
  • 2 flat leaf  parsley sprigs
  • 1/2 lb (227 g) baby  Yukon gold potato, halved
  • 1 lb (454 g) white fish (cod, haddock, or halibut)
  • 1 lb (454 g) mussel, scrubbed and debearded
  • 1 lemon, cut into wedges
  • Crusty  bread to serve with stew (optional)

Directions

  1. In a large saucepan or Dutch oven, melt butter over medium high heat. Stir in the onions, shallot, garlic, celery, leek and fennel. Season with salt and pepper and cook just until the vegetables have softened, about 5 minutes.
  2. Pour in the wine (if using) and let reduce by half. Stir in the broth, bay leaves, thyme and parsley and bring to a boil. Reduce to a simmer and add the potatoes; cook for 10 minutes.
  3. Stir in the fish and cook for 10 minutes, or until almost cooked through. Add the cleaned mussels and cover until the mussels have opened, about 2 to 4 minutes.
  4. Discard any closed mussels and stir everything together. Sprinkle fronds over top. Serve immediately with lemon wedges and crusty bread.

Recipe tips

  • Also delicious with CAMPBELL’S® Ready to Use Chicken Broth.
  • Replace bay leaves, thyme and parsley with a simple bouquet garni. Arrange 2 sprigs each of flat leaf parlsey, thyme and rosemary with one fresh or dried bay leaf in cheesecloth and tie with kitchen twine. Remove the pouch before serving.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 300
Fat 6 g
Sodium 980 mg
Carbohydrate 25 g
Dietary Fibre 4 g
Protein 28 g
Calcium 10 %DV
  • Source of calcium

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