This delicious low-fat fish stew is a perfect meal for a chilly winter night. Just serve with some fresh, crusty bread and enjoy!
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
This was lovely, with a really delicate flavour. Seemed a lot of herbs to me so I halved the amount and it was plenty. Also added some black olives. - 07 Nov 2014
I was very disappointed in this recipe. I made it two times and both times it just tasted way too much like cinnamon soup. The first time I accidently used Dutch cinnamon and thought if regular ground cinnamon was used it would be better, but it didn't change the flavor much. It's just only edible and seems like it's going to be good when you first take a bite, but then it goes bland. I tried adding italian seasonings, more worcestershire sauce, more paprika and some dried red chilis, but nothing seemed to help improve the flavor. I was disappointed because the reviews seemed good, but my husband says this recipe gets a thumbs down. Quite strange coming from him because he generally likes everything that I make. Won't be making again. Sorry. - 29 May 2005 (Review from Allrecipes US | Canada)
I made this by sauteeing a chopped onion, a handful of chopped mushrooms, half a yellow pepper and 2 cloves of garlic; I added a can of tomatoes, 2/3 can of tomato sauce, salt and pepper and some Italian seasoning. I simmered the sauce until the onions were tender (about 20 mins), then added 1/2 pound of cubed cod (which I had marinated over-night in lemon juice and black pepper). I heated it all until the fish was cooked (about 20 mins again), and served it over pasta with a little grated cheese on top. Delicious! Thanks for the inspiration. - 16 Mar 2004 (Review from Allrecipes US | Canada)