Constantly Cooking

I love this dish because it is so packed with vegetables that non-fish lovers might not even realize there are delights from the ocean hidden in their bowl. Mild-flavoured haddock and a few shrimp add lovely texture to the dish without overpowering it. You could easily add sauteed mushrooms, sliced kalamata olives or green peppers to this dish if you wanted to switch things up a little, though I like it just the way I’ve described below. Serve the fish stew piping hot, with slices of crusty bread or soft herbed focaccia to sop up every last drop of yumminess.


  • 340 grams (3/4 pound) boneless haddock fillets
  • 12 large raw shrimp, peeled
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 7 medium Roma tomatoes (or a 19 ounce / 562 ml can of tomatoes)
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 1 cup low sodium…

View original post 291 more words