Improvised Fish Stew
Tonight I made fish stew, I am calling this Improvised Fish Stew because the wonderful stock I simmered for two hours then strained and placed into the Ninja single serve container to purée got ruined. Some how the blade holder gave way and started burning or something. I stopped the blender and removed the leaking container. I check for cracks and there were none so I added the puréed solid to the strained stock and noticed a couple of tiny specks. I fished them out, stirred and tasted the stock, it tasted like burnt rubber, I could have cried. So I dump the stock and did this:
1 stick butter
1 lb. frozen bell pepper mix
1 large onion
1 Tbs crushed red chili peppers
2 tsp salt
1 tsp Fish Sauce
1 - 28 oz. can of crushed tomatoes w/basil
1 pound of mild white fish (I used Wild Alaskan Cod)
First I melted 1 stick, yes, 1 stick of butter and sautéed a 16oz bag of Trader Joe’s frozen mixed bell peppers. I love this stuff it is a staple in our home, I cook with it all the time. I also added a large chopped onion to the mixture.
Always use fish sauce sparingly! It is funky! But adds a flavor you can’t get any other way.
After the peppers and onions were tender I added 1 Tablespoon of crushed chili pppers, 2 tsp of salt and 1 tsp of Fish Sauce. I usually use Red Boat brand, but I purchased the brand pictured above at the Asian market when I made Kimchi recently. It is powerful, but really good. Always start with less you can always add more, but you can’t take it out.
Wild Alaskan Cod, there in the middle.
To the seasoned pepper and onions I added one 28oz. can of Trader Joe’s Crushed Plum Tomatoes with Basil and 28oz of water and brought it all to a boil. Just use the can to measure the water. Once it comes to a full boil add your fish. I used Wild Alaskan Cod that I purchased from, well you can probably guess that. Mild white fish will cook quickly and take on the flavors of what it is cooked in. Once the fish is completely opaque (5-7 minutes in the boiling liquid) it will break easily and is ready to serve. I added two fillets that weighed almost a pound.
It turned out spicy and delicious! And took less than 30 min to prepare.