Fisherman's Stew
This fisherman's stew is made from a combination of seafood, perfect for the seafood lover who just can't get enough. It's an easy to make, one pot meal that will be ready when the family settles around the dinner table.
This is a forgiving recipe that lets you use whatever kind of fish you prefer. If you don't have cod, use halibut, tilapia, or fluke. No shrimp? Use scallops, mussels, crab, or even chicken if you want to really mix up your proteins.
Prep Time: 10 min.
Cooking Time: 40 min.
Servings: 4
Cooking Method: Stovetop
Cuisine: South American
Ingredients:
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 red bell pepper, seeded and diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 teaspoon Aji Amarillo Chile Powder
- 1/2 cup dry white wine
- 4 medium tomatoes, seeded and chopped
- 1/2 teaspoon Dried Oregano
- 1 1/4 cups water, divided
- 2 cups vegetable broth
- 1 can butter beans or lima beans, drained and rinsed
- 1 LB firm white fish, such as cod, tilapia or halibut (we used cod)
- 1 LB medium shrimp, shells removed and deveined
- 1 teaspoon each Kosher Salt and Pennsylvania Pepper, or to taste
- 3 cups cooked rice (we used brown basmati)
Instructions:
- In a dutch oven or soup pot, bring olive oil to medium high heat.
- Add onions, celery, bell pepper and carrot and saute until vegetables begin to soften and cook - about 5 - 8 minutes.
- Add garlic and continue cooking another 2-3 minutes.
- Add Aji Amarillo Powder and stir to combine
- Add white wine and stir to combine
- Add tomatoes, Dried Oregano and Crushed Red Pepper Flakes, reduce heat to simmer and cover, cook about 5 minutes.
- Combine Dried Cilantro and 1/4 cup water in a small food processor or blender and puree until smooth, add a little more water if it is too 'pasty'.
- Add the cilantro mixture, vegetable broth and beans to the soup and continue cooking for another 15 - 20 minutes.
- Add remaining 1 cup of water as needed to reach desired consistency.
- Add the fish and shrimp to the soup, cover and cook an additional 8 minutes more or until the fish is fully cooked.
- Check seasonings and add Kosher Salt and Pennsylvania Pepper, if desired.
- Remove from heat and serve over cooked rice
