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Author Notes: It was decided sometime ago that according to my family "potatoes ARE indeed a food group. While trying to decide how I would prepare some nice haddock I found on sale one day; I thought what better thing to do with it than pair it with our favorite "Food Group". It has become Darby's favorite Sea Food Stew. His name for it..."That Fish Stew with the Little Balls in it" —GiGi26
- 1 tablespoon olive oil
- 4 medium onions, sliced
- 3 large cloves garlic, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/4 cup chopped flat leaf parsley
- 1 teaspoon whole coriander seeds
- 5 peeled and chopped plum tomatoes or 2 cups chopped canned tomatoes
- 2 pounds white fish such as haddock, cod, pollock or sea bass
- 5 medium potatoes halved then sliced
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup dry white wine
- In a heavy soup pot or deep stove-top casserole warm the oil
- Add the onions, garlic, bell pepper, parsley and coriander seeds and saute until the onions are golden.
- Stir in the fish, tomatoes, potatoes, bay leaf, salt, pepper and wine
- Add just enough water to cover the ingredients.
- Cover the pot and simmer for about 30 minutes.
- Remove from the heat, throw away the bay leaf and serve with some good crusty bread to sop up the broth.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best One-Pot Meal