Alaska Rockfish Stew Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | Rockfish fillets - thawed if necessary |
2 tablespoons | 30ml | Oil |
2 tablespoons | 30ml | Green peppers - chopped (medium) |
2 | Carrots - thinly sliced | |
1 | Onion - chopped (large) | |
1 | Garlic clove - minced (large) | |
1 can | Tomatoes - (28 oz) | |
1 can | Tomato juice - (12 oz) | |
1 1/2 teaspoons | 7.5ml | Worcestershire sauce |
1 teaspoon | 5ml | Sugar |
1 teaspoon | 5ml | Basil - crushed |
1/4 teaspoon | 1.3ml | Salt |
1/2 cup | 118ml | Dry white wine or fish stock |
Cut rockfish into 1-inch pieces.
Heat oil in large pot. Saute green peppers, carrots, onion and garlic until onion is tender. Add tomatoes, tomato juice, Worcestershire sauce, sugar, basil and salt. Bring to boil; simmer 10 minutes.
Add wine and rockfish. Simmer 8 minutes longer or until rockfish flakes easily when tested with a fork.
Source:
"Alaska Seafood Marketing Institute at http://www.alaskaseafood.org"
Average rating:
6.7 (3 votes)
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