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.
Spicy Fish Stew
Penny1 Posted: 08/17/12