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May 20, 2012
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Fish Stew

By: Len Santos


Fish Stew

Just throw the ingredients in one go then off with your household chores.

 

1/4 cup minced onions
2 tablespoons minced garlic
1/4 cup minced celery
1/4 cup butte
1 can diced tomatoes
1 cup fish or chicken stock
200 grams fish fillet like cream dory or tilapia, cut into 2-inch cubes
1 tablespoon sweet basil leaves
1 tablespoon flat-leaf parsley
salt and pepper, to taste

 

Saute onions, garlic, and celery in butter. Add tomatoes and fish or chicken stock. Simmer for 10 minutes.

Add fish fillet, basil leaves, and parsley. Simmer until fish fillet is cooked. Season with salt and pepper.

 

Photography by David Hanson | Food Prep by Chef Len Santos | Styling by Angelo Comsti | Art Direction by Jonathan Roxas




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