Layered Fish Stew
By: Anonymous
Published: Sunday, January 3, 2010 - 12:56am

Ingredients




3 cups cubed potatoes
2 carrots sliced
1 lrg onion finely chopped
1 lrg tomato chopped
2 cups small cauliflower florets
 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
2 garlic cloves minced
3/4 teaspoon salt (optional)
1/4 teaspoon freshly-ground black pepper
3/4 cup defatted chicken broth
1 pound skinless turbot or haddock fillets (abt ¾" thick)
2 teaspoons lemon juice
2 teaspoons olive oil

Preparation

1 Coat a Dutch oven or large saucepan with no-stick spray. Layer in the potatoes, carrots, onions, tomatoes and cauliflower, using all of each. Sprinkle with the parsley, thyme, basil, garlic, salt (if using) and pepper. 2 Pour the broth over the vegetables. Bring to a boil over high heat, then reduce the heat to medium. Cover and simmer for 12 minutes. Place the fish on top of the vegetables in a single layer. Drizzle with the lemon juice and olive oil. 3 Cover and simmer for 12 minutes. Uncover and continue cooking for 12 minutes more, or until the potatoes are tender and the fish flakes easily. 4 To serve, transfer the fish to a shallow serving platter. Arrange the vegetables around the fish and pour the liquid over all. 5 This recipe yields 4 servings. 6 Comments: In this slightly different stew, the fish is layered on top of vegetables and cooked by steam. Our cooking times are based on 3/4-inch-thick fillets. If your fillets are thinner or thicker, adjust the cooking time accordingly.