Easy Fish Stew

Friday, November 16, 2007  by Gregory Gronbacher
Category: Fish, Fish Stew, Soup, Boxed Broth

I'm trying out a new version on an old recipe this weekend -- fish stew. This is the time-saving version, calling for boxed organic soup broth instead of making it from scratch. You can vary the amounts of certain ingredients depending on taste and how many you plan to serve. For example, if you don't like clams, add more cod or potatoes. Here's the recipe:

Box of Organic Cream of Mushroom Broth
Box of Organic Cream of Potato and Leek Broth
Half cup of Organic Chicken Broth
3 minced cloves of garlic
Sea salt to taste
Sage to taste
4 large cod fillets chopped
Several (or more) medium to large shrimp, raw, but peeled and cleaned
2 cups of Bay scallops
1 cup of clams shelled
2 medium potatoes diced
1 small carrot sliced

Mix the broth in a large pot. Allow to get hot, but don't boil. Add the fish, seafood, and seasoning, and allow to cook for 2 hours, stirring often, but gently so as not to mangle the fish. If your soup is too thick, add some chicken broth, if its too thin, add a little cream. Continue seasoning to flavor.

The fun thing about cooking soup is that nearly every recipe is easily changed and adapted to personal taste. Feel free to experiment.

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