As I mentioned before, this month, Kitchen Play is featuring a potato-themed menu sponsored by the US Potato Board. The roasted potato salad turned out so well, I decided to make their Italian Fish Stew recipe from Aggie’s Kitchen last night when my friend Kelly came over for dinner. It was super easy to make and the result was hearty without being too heavy. I had frozen some Tilapia filets on hand and they worked well for this recipe. I forgot to grab clam juice and so omitted that, but I miraculously had all the other ingredients already in the kitchen!
Italian Fish and Potato Stew
Recipe created in Aggie’s Kitchen
1 tablespoon olive oil
1 onion, small dice
3 garlic cloves, minced
2 celery stalks, small dice
2 red potatoes, small dice
1 large white potato, small dice
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried oregano
pinch salt and pepper
1 28 oz can of Italian diced tomatoes
1 8 0z bottle of clam juice
4 cups of broth (chicken or vegetable – I used 4 cups water swirled from tomato can and added a tablespoon vegetable bouillon)
juice from 1 large lemon
1 1/2 lbs fresh or frozen cod fish (or any other firm white fish), cut in 1″ – 1 1/2 ” pieces
handful of roughly chopped green and kalamata olives
additional salt and pepper, to taste
In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Saute for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are soft. Add pieces of fish and olives to soup and gently stir. Continue to cook for another 15-20 minutes until fish is cooked through. Taste for salt and pepper and adjust accordingly.
For more recipes like this one, check out the Domesticity page.