Fish Stew Quarantine Style

Quick, easy fish stew that satisfies the taste buds and is perfect for leftovers! 

Ingredients:

Fish Fillets (We used Frozen Striper, but you can use Haddock, Cod, Halibut, etc.)

Potatoes ( We Only had 1 Left)

1 Onion

6 Carrots

2 Cloves of Garlic

1 Can of Diced Tomatoes (Do Not Drain)

1/4 -3/4 Cup of White Wine (Taste as you Make)

1 Cartoon of Half-and-Half

1 Tablespoon of Tabasco Sauce

2-5 Fresh Chives

Spices (Parsley, Turmeric, Red Pepper)

Olive Oil

Instructions:

1. Prep the ingredients by cutting the fish and potatoes into chunks, dicing the onion and carrots, and cutting the chives.

2. Start by adding olive oil to a large pot over medium-high heat.

3. Add the onion and garlic and saute for a few minutes.

4. Add the potatoes, carrots, spices, and tabasco sauce and let simmer for 3-5 minutes.

5. Add the fish and let cook.

6. Once the fish is cooked, add the white wine, half-and-half, and diced tomatoes.

7. Let the stew simmer until the fish falls apart and vegetables are soft.

8. Ladle into bowls and enjoy!

Great served with homemade popovers!