Margot’s Easy Fish Stew
Have you found those wonderful 4 oz packets of frozen salmon, tilapia, sole, etc. at Albertsons—just $1 apiece? They are such an easy thing to keep in your freezer for a fast meal for one or more and they are healthy as well. You can bake them as I often do: frozen and sprayed with a little olive oil and topped with a bit of lemon/pepper seasoning; placed within an oven proof dish lined with aluminum foil which I fold slightly over the fish; and baked at 350 for 25-30 minutes—-delicious, nutritious and good on the tummy as well. I like it that way better than the microwave way—but a lot of people disagree with me about that. However, here’s a dish that’s different and delicious as well. I like it summer or winter:
½ C. Minced Bacon
2 Large onions, roughly chopped
About 1 Lb. of Baking Potatoes, peeled and cut into small cubes
1 Tsp. Fresh Thyme Leaves or 1/2 Tsp. Dried Thyme (I am ultra generous with the thyme.)
6 Cups Warmed Fish or Chicken Stock
12 Oz. of Tilapia (3 packets) cut into chunks
8 Oz. of Salmon (2 packets) cut into chunks and skin removed
(I leave both packets out for a bit before I cut the frozen fish)
10 Oz. Frozen Shrimp-slightly thawed
Juice of 1 Lemon
Minced Fresh Parsley for Garnish
- Cook the bacon in a deep saucepan on a medium high heat. Cook until it’s crisp and remove with a slotted spoon onto a dish with a paper towel to drain.
- Keep heat on medium and cook onions in bacon fat, stirring until softened, about 5 minutes. Add the potatoes and cook, stirring occasionally, until they are well mixed with the onions and covered with the fat. Season with the S&P and thyme, stir and then add the stock and the bacon.
- Cook over medium heat without a cover until the potatoes are tender, about 15-20 minutes.
- Add the fish (until opaque but not falling apart) and the shrimp and cook without a cover for another 5-10 minutes over medium heat.
- Add the lemon juice and ladle into bowls. Garnish with chopped parsley, serve, and bon appetite.
Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551
Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.