Whitefish Stew - alive magazine

Name: Whitefish Stew - alive magazine
Ingredients: 2 Tbsp (30 mL) extra-virgin olive oil; 1 large onion, diced; 2 medium carrots, peeled and chopped; 1 lb (450 g) baby potatoes, quartered; 1/2 tsp (2 mL) salt; 2 celery stalks, sliced; 3 garlic cloves, minced; 1 tsp (5 mL) dried thyme; 1 tsp (5 mL) ground coriander; 1/2 tsp (2 mL) red chili flakes; 1/4 tsp (1 mL) ground black pepper; 3/4 cup (180 mL) white wine; 1 - 28 oz (798 mL) can diced fire-roasted tomatoes; 1 cup (250 mL) low-sodium chicken or fish broth; 1 1/2 lbs (750 g) skinless whitefish fillet, sliced into 1 in (2.5 cm) pieces (or see ìOther fish to tryî); 2 Tbsp (30 mL) red wine vinegar; Fresh parsley, dill, or cilantro, for garnish; Cracked black pepper

www.alive.com

Lake whitefish is a freshwater swimmer with a delicately flavoured flesh and a range across much of Canada. They are especially known for their small head in…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools:

Saucepan
Stove
Chef's knife
Cutting board
Peeler
Measuring spoon
Measuring cup
Can opener
Wooden spoon
Ladle
Serving bowl
Pepper mill

Ingredients

2 Tbsp (30 mL) extra-virgin olive oil
1 large onion, diced
2 medium carrots, peeled and chopped
1 lb (450 g) baby potatoes, quartered
1/2 tsp (2 mL) salt
2 celery stalks, sliced
3 garlic cloves, minced
1 tsp (5 mL) dried thyme
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) red chili flakes
1/4 tsp (1 mL) ground black pepper
3/4 cup (180 mL) white wine
1 - 28 oz (798 mL) can diced fire-roasted tomatoes
1 cup (250 mL) low-sodium chicken or fish broth
1 1/2 lbs (750 g) skinless whitefish fillet, sliced into 1 in (2.5 cm) pieces (or see ìOther fish to tryî)
2 Tbsp (30 mL) red wine vinegar
Fresh parsley, dill, or cilantro, for garnish
Cracked black pepper