Vegetable (and Fish) Stew

This is a recipe for vegetable stew. I like to add the fish to make it a complete meal.


For stew:
3T olive oil
1 medium onion chopped
2 carrots, sliced
2 celery stalks, sliced
1T minced garlic
1 15-oz can of cannellini beans (white kidney beans)
1 28-oz can of diced  (or whole, cut up) peeled tomatoes
2-3C of vegetable or chicken stock/broth or water
1 fresh rosemary sprig
1 fresh thyme sprig
3 thin slices of ginger (can leave out if not adding fish)
1 lb chopped kale
(1 lb of white fish fillets, cut into pieces about 1.5 x 3″)
salt and pepper to taste

For toast:
sliced whole grain bread
4T olive oil or butter
4T parmesan cheese
1t garlic powder


For stew:
Put olive oil in a large pot over med heat. When hot, add onion, carrot, celery and garlic. Saute, until onion is translucent, about 5 min.
Drain and rinse the beans, and add to the pot along with tomatoes, stock/water, rosemary thyme and ginger.
Bring to a boil, then reduce to simmer about 10 min.
Add kale and simmer another 10-15 min, till kale is tender.
Add salt and pepper to taste.
The steps up to this point results in a vegetable stew.
To make the veg and fish stew, the steps up to this point can be done ahead of time.
Just prior to serving, bring to a boil over med heat, add fish pieces, stir very gently to mix, and simmer till fish is cooked. Do not over cook.
Serve with parmesan toast.

For toast:
Mix olive oil/butter, garlic powder and parmesan cheese.
Spread on bread and toast till as brown and crisp as desired.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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