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Spicy Fish Stew
Courtesy of Every Day with Rachael Ray
Servings: 4
Prep Time: 10 Min.
Cook Time: 40 Min.
What you need:
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1 1/2 lb. fresh or thawed frozen cod or halibut fillets, cut into 2-in. wide strips
1/4 c. extra virgin olive oil, plus more for drizzling
1/2 loaf Italian bread (about 7 oz.), cut into 8 (2-in.) cubes
3 clove garlic, chopped
1/2 yellow onion, thinly sliced
1 (14.5 oz.) can diced tomatoes
1/8 tsp. red pepper flakes, or more to taste
2 c. chicken broth
1/2 tsp. dried or fresh oregano
salt and freshly ground pepper
What to do:
1. Preheat the oven to 350º. Place the fish in a single layer in a large glass baking dish; season with salt and pepper and 2 Tbsp. olive oil. Bake for 8 min.; set aside.
2. Increase the oven temperature to 425º. Place the bread cubes on a baking sheet, drizzle with olive oil and toast until crisp, about 8 min.
3. Meanwhile, heat the remaining 2 Tbsp. olive oil in a large Dutch oven or pot over medium heat. Add the garlic and onion and cook until softened, about 5 min. Add the tomatoes, red pepper flakes and chicken broth and simmer, uncovered, for 10 min. Using a fork, lightly flake the reserved fish and add it with the oregano to the stew; simmer for 5 min. Season to taste with salt and pepper. Serve in bowls and top with the croutons.
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