Fish Stew
Fresh fish fillets cooked in a stew with onions, garlic, potatoes, tomato make this recipe an instant hit.
Products you'll need:
Campbell's® 30% Less Sodium Ready To Use Seafood Broth
VIEW FULL PRODUCT INFORMATION (opens a new window) Buy NowIngredients
- 2 tbsp (30 mL) olive oil
- 1 medium onion, chopped
- 1/2 fennel bulb, chopped
- 3 garlic cloves, chopped
- 1 carton Campbell's® 30% Less Sodium Ready To Use Seafood Broth
- 2 cups (500 mL) mini potato
- 1 large roma tomato, chopped
- 1 pinch saffron (optional)
- 250 grams boneless firm-fleshed white fish (cod, haddock, or halibut), cut into bite sized pieces
- 250 grams peeled raw shrimp
- 1 bread with a good crust
- 2 tbsp (30 mL) olive oil, for the bread
Directions
- In a large pot, heat oil over medium. Add onion, fennel and garlic; cook 3-4 minutes, stirring frequently, or until starting to soften.
- Add broth, potatoes, tomato and saffron, if using. Bring to simmer; reduce heat, cover and cook for 12-15 minutes or until potatoes are tender.
- Gently stir in fish and shrimp. Bring back to simmer for 3-5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.
Recipe tips
- For an extra burst of freshness, garnish with chopped fresh parsley or fennel tops.
- Take your crusty bread to the next level with garlic crostini! Bake 1cm thick slices at 375°F (190°C) until lightly browned. Remove from the oven, brush with extra virgin olive oil then rub edges with a raw clove of garlic. Serve warm or at room temperature as a delicious accompaniment to any soup or stew.
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