Seafood Stew

4-6 servings


1 lb white fish fillets 500 g
1/2 lb cooked shrimp 250 g
2 Tbsp vegetable oil 25 mL
2 cloves of garlic, minced
1 medium onion, coarsely diced
12 large mushrooms, quartered
1 green pepper, coarsely diced
3 medium carrots, thinly sliced
2 small zucchini, sliced
3 cups fresh tomatoes, chopped or 750 mL 28 oz (796 mL) canned
1/2 tsp dried thyme 2 mL
1 tsp dried basil 5 mL
1/4 tsp crushed chillies 1 mL


  1. Remove any bones from fish fillet and cut into bite size pieces. If using frozen shrimp, thaw. In a large saucepan, heat the oil over medium heat and saute the garlic, onion, mushrooms and green pepper for 5 minutes. Add carrots, zucchini, tomatoes and seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Add white fish and cook uncovered for 5 minutes. Add shrimp and heat for 2 minutes. Adjust seasonings with salt and pepper to taste. Serve hot.
  2. (White fish fillets can be any of the following or a combination thereof: cusk, haddock, halibut, hake, ocean catfish, ocean perch, cod, monkfish, blue shark, Boston bluefish, or turbot.)
  3. Makes 4 to 6 servings.
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