Autumn Fish Stew


  • 1 pkg. frozen cod or haddock fillets (16oz.)
  • 1 Tbsp. salad oil
  • 1 med. onion, sliced
  • 1 can tomatoes (28oz.)
  • 2 medium potatoes, peeled and diced
  • Ad
  • 1 1/2 tsp. salt
  • 1/2 tsp. basil
  • 1/4 tsp. pepper
  • 1/4 tsp. sugar
  • 1 pkg. frozen mixed vegetables (10oz.)


Remove frozen fillet from freezer. Let stand at room temperature to thaw slightly. Meanwhile, in a 4 qt. soup kettle over medium heat, in hot salad oil, cook onion until tender. Stir in tomatoes with their liquid; also add remaining ingredients, except mixed vegetables. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

With a sharp knife, cut frozen fish into bite size chunks. Add fish and frozen mixed vegetables to tomato mixture. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily and vegetables are tender. Serve in soup bowls. If it seems too thick to your taste, add 1 cup chicken broth to tomato juice.


By Robin from Washington, Ia


January 6, 20140 found this helpful

I got some cod and halibut from my parents fishing trip. They froze it in chunks, but it has lots of bones in it. Can I boil it first to make it easier to get all the bones out?

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