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Recipe for :

Southwestern Fish Stew
This is one of the recipes we have been kindly given permission to reproduce by Rockfish . . . The Gourmet Fish Market online. More information can be found at their website where those of you who live in the States can purchase your fresh fish online. Rockfish had this to say about their recipes:

"These recipes are perfect for any occasion, from entertaining dinner guests, to a home-cooked meal with the family".


1lb monkfish, tilapia or stripe bass
2 x 14 oz. cans Stewed Tomatoes
1 small bottle Clam Juice
1 can Beer
1 cup carrots, sliced thin
1 Onion chopped
1/2 c long grain rice
1 T Chili Powder
1 t Ground Cumin
1/2 t dried Oregano
2 cloves garlic, minced
1 Green Pepper, chopped

  • Cut fish into large pieces and set aside.
  • In a large, heavy pot or Dutch oven combine tomatoes (un-drained), clam juice, and beer

Bring the large pot to a boil. Add carrots, onion, rice, spices, and garlic and return to a boil. Cook until rice and carrots are tender (about 20 minutes). Add fish meat and green pepper. Return to a boil and reduce heat. Simmer about 10 minutes until fish is cooked.

Serves 2