We love seafood soups and stews though some of them can be time consuming and expensive. This really was an "easy" fish stew and not at all expensive. I used chicken stock instead of water, which made the flavor much richer. Vegetable stock would accomplish the same thing. I also used fresh corn on the cob (cooked and removed from the cob), since it is in season. I served it with French bread which was great for dipping in the delicious broth.
I made it with pollock because that's what I had. I also used chickpeas instead of corn (an Italian thing) and added more hot pepper and twice the canned tomatoes. I added a bit of oreganon in the end-just a touch. Result: a quick, healthy and incredibly flavorful stew that we'll make again and again.
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