Getting to the Heart of the Matter with Fish Stew

Can you believe the time has come again for Ilva's and Joanna's Heart of the Matter. The girls have had so many great themes with which I have enjoyed participating. Next month will bring the event into its first year! Fabulous! But first, Stews and Casseroles are the stars this month. I am down to the wire for the deadline, but check out Joanna's posts here, here and here for healthy eating tips. Then, head over to HOM for this month's round up and next month's theme. (Might as well check out past round ups too, while you're there!)


For me, this month's stew is Fish...Fish Stew. I made a fish stew once before, by accident. I messed up the cooking of a red snapper, so I mushed all the ingredients together. It turned out to be great. This time, I was deliberate in my task at hand.

Fish Stew for 2
1 Tbsp olive oil
2 green onions, chopped
1 celery rib, chopped
2 medium carrots, peeled and chopped
2 large garlic cloves, minced
several sprigs Italian parsley
1 14.5-ounce can tomatoes, diced, with juice
¼ cup lemon white cooking wine
1 cup water
salt and freshly ground pepper
3 fillets white fish (I used Tilapia)
fresh parsley for garnish

Heat the oil in a large, heavy-bottomed soup pot over medium-low heat and add the onions, celery, and carrot.

Cook until tender, stirring occasionally for about 10 minutes. Add garlic and parsley and to until the smell the garlic tempts your taste buds.

Stir in the tomatoes. Cook for another 5 minutes, stirring occasionally, until the tomatoes have reduced some.

Stir in wine, increase heat to bring a boil. Boil 5 minutes, stirring often, then add the water. Simmer, adding salt & pepper. Reduce heat to low, and simmer, uncovered & stirring often, for another 5 -10 minutes. Add the fish and simmer, uncovered for about 15 minutes.

Flip the fish half way through,

scooping the tomato mixture on top of the fish as well.

Remove from the heat and serve with rice, noodles, or crusty bread. (I used Sobo Noodles.)

I have enjoyed participating in 10 of 12 months of HOM.

March: Finger Food - Sweet Potato Bundles
April: Puddings - Grilled Pineapple and Yogurt Sauce
May: Pasta - Lamb Shoulder w/ Herb Tagliatelle in Roma Tomato Sauce
(I missed June’s Vegetables)
July: Waterlife - Pecan-crusted Tilapia
August: Grill - Grilled-Gazpacho Sauce & grilled salmon with three vegetables.
(I missed September’s Fruit)
October: Baking – Vegan Cake
November: Holiday Food – Sweet Potato Spread
December: Fast Food – Fig Galette
January: Soups - Chunky Tomato Soup

I can't more fabulous themes!