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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Don't know where this recipe came from originally, but it's been in our family for 40 years. When I lived on the West Coast, we made it with turbot; here in Downeast Maine, haddock is our go to fish. All of the seasoning amounts are just suggestions - do what tastes best to you! Ingredients:
1 (28 ounce) can whole tomatoes |
1 (8 ounce) can clam juice (you can substitute clamato juice) |
1 cup green pepper, diced |
1 cup red pepper, diced |
1 cup celery, diced |
1 cup artichoke heart (not the marinated ones) (optional) |
1 cup broccoli floret (optional) |
1 cup corn (optional) |
1 cup carrot, sliced (optional) |
1 lb fish, cut in bite-sized pieces (turbot, haddock, or the like) |
1 bay leaf |
1 teaspoon basil |
1 teaspoon oregano |
1 teaspoon dried parsley |
salt and pepper, to taste |
Directions:
1. Put whole tomatoes and clam juice in large saucepan or dutch oven.
2. Bring to boil, breaking up tomatoes with a potato masher or back of a large spoon.
3. Meanwhile saute vegetables in water until soft.
4. Add vegetables to tomato mixture.
5. Season to taste with herbs, salt and pepper.
6. Simmer for 20 minutes (or longer).
7. Add fish and simmer another 10-15 minutes or until fish is cooked.
8. Serve with rice or couscous.
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