1 1/2 pounds cod or other lean white fish fillets, cut into 3- x 1-inch pieces
2 tablespoons dry sherry
2 tablespoons minced fresh parsley
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, crushed red pepper, and garlic; sauté 5 minutes. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 15 minutes. Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork. Stir in parsley.
Loved this stew. The broth is lighter than the traditional milk based chowders with lots of flavor. A couple of minor changes: I made the stew up until the point that you add the fish and sherry and let it sit for about an hour. I also halved the recipe, but still used one pound of fish to make it even heartier and diced the potatoes to make them easier to eat with a spoon. The heat from the crushed red pepper was just enough for us, but that can be adjusted. Definitely a keeper.