A Fine Kettle of Fish Recipe

Name: A Fine Kettle of Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or 1 tablespoon margarine; 1 cup chopped yellow onion; 2 garlic cloves, minced; 2 cups fish stock or 2 cups clam juice; 2 cups chicken stock or 2 cups chicken broth; ½ cup dry white wine; ¾ teaspoon salt; ⅛ teaspoon white pepper; ½ teaspoon dried marjoram; 1 bay leaf; 1 carrot, sliced; 12 red bell pepper, chopped; 2 fresh tomatoes, peeled, seeded, chopped and drained; 3 tablespoons chopped parsley; 1 12 lbs assorted white fish fillets, cut into bite-sized pieces (halibut, swordfish, sea bass, snapper, or cod); 2 tablespoons cornstarch; 2 tablespoons cold water; 1 small mango, peeled and cubed (for topping)

Servings: persons

1 tablespoon butter or 1 tablespoon margarine
1 cup chopped yellow onion
2 garlic cloves, minced
2 cups fish stock or 2 cups clam juice
2 cups chicken stock or 2 cups chicken broth
½ cup dry white wine
¾ teaspoon salt
⅛ teaspoon white pepper
½ teaspoon dried marjoram
1 bay leaf
1 carrot, sliced
12 red bell pepper, chopped
2 fresh tomatoes, peeled, seeded, chopped and drained
3 tablespoons chopped parsley
1 12 lbs assorted white fish fillets, cut into bite-sized pieces (halibut, swordfish, sea bass, snapper, or cod)
2 tablespoons cornstarch
2 tablespoons cold water
1 small mango, peeled and cubed (for topping)

1
In a big soup pot over med heat, melt the butter.
2
Add in the onion and garlic; stir/saute for 5 minutes or until tender.
3
Add in fish stock, chicken stock, wine, salt, pepper, marjoram, bay leaf, carrots, and bell pepper; bring to a boil.
4
Lower heat to med-low, cover, and simmer for 30 minutes or until the vegetables are tender.
5
Add in the tomatoes, parsley, and fish.
6
Increase heat to medium and simmer uncovered for 10 minutes or until the fish flakes--stir occasionally.
7
In a small bowl, blend the cornstarch and water; stir into stew and cook 1-2 minutes or until thickened.
8
Take out bay leaf and throw away.
9
Lower heat and simmer until ready to serve.
10
Serve topped with mango cubes, if desired.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon butter or 1 tablespoon margarine, 1 cup chopped yellow onion, 2 garlic cloves, minced, 2 cups fish stock or 2 cups clam juice, and more.

Yes, A Fine Kettle of Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Fine Kettle of Fish

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