Sunday, May 22, 2016

Fiesta Fish Stew

This is a really good fish stew that you can serve over some brown rice. I recommend letting it cool a bit as the flavors are really nicer when it's more luke warm. When I first tasted it when it was piping hot I thought maybe it needed more spice but after it had cooled a bit it was just perfect--you might want to add a bit more salt.

1 pkg Trader Joe cod, thawed and cut in 1 1/2 in pieces
1 cup clam juice
1 cup vegetable broth
1/2 cup white wine
2 T lime juice
1 large onion cut in 1/2 inch wedges
1 garlic clove, minced
2 thinly sliced shallots
1 jalapéno seeded and thinly sliced
1 t salt
black pepper
3 cups chopped zucchini
2  tomatoes chopped
2 T white wine vinegar
1 cup fresh cilantro, chopped

1.  Bring the clam juice, broth, wine, lime juice, onions, shallots, garlic, jalapéno, salt and pepper to a simmer in a 5 qt saucepan. Cook uncovered 15 minutes.

2.  Stir in the zucchini and tomatoes. Cook for about five minutes and then add the fish and cook for two minutes or until it's flaky. Stir in the vinegar and the cilantro and serve over some brown rice.

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