If you'd like and alternative to fried, this can be made with haddock or any firm-fleshed fish.
FISH STEW
2 Tbs. olive oil
1 large onion, cut in half crosswise and cut lengthwise into thin slivers
1 large unpeeled zucchini, cut crosswise into 1 1/ 2 inch pieces and then into julienne slivers
3 cloves of garlic, minced
1 peeled carrot, cut crosswise into 1 1/ 2 inch pieces and then into julienne slivers
1 large stalk celery, cut crosswise into 1 1/ 2 inch pieces and then into julienne slivers
3 large ripe tomatoes, cut in half crosswise and cut lengthwise into thin slivers
1/ 2 cup dry white wine
1 cup chicken broth
1/ 4 cup chopped fresh parsley
1 pound firm white fish, cut crosswise into strips 1 inch wide
Salt and freshly ground black pepper
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Heat oil in a large soup pot over medium heat. Add onion, zucchini, garlic, carrot and celery; saute for 5 to 7 minutes, or until vegetables are soft.
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Stir in tomatoes, wine, broth and parsley. Cover, cook over medium heat for 5 minutes.
Add fish, stirring gently. Cover and cook another 5 minutes, or until fish flakes easily with a fork. Add salt and pepper to taste. 4 servings.
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(I made this batch with 1/2 haddock and 1/2 shrimp.)
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<message edited by RubyRose on Fri, 02/12/10 8:56 AM>
