Even in warm weather, this stew recipe is just right for tonight’s meal.
3 pounds bass filets, fresh or frozen and thawed
2 tablespoons olive oil
1 red onion, chopped
1 clove garlic, minced
1 can (16 ounces) Italian-style stewed tomatoes
1 cup red wine (or 1 cup red grape juice minus 1 tablespoon, mixed with 1 tablespoon red wine vinegar)
1/4 teaspoon seasoned salt
1/2 teaspoon lemon pepper
2 carrots, sliced
1/2 pound mushrooms, sliced
1 green pepper, chopped
2 stalks celery, sliced
2 medium potatoes, cut into 1-inch chunks
Cut fish into 2-inch squares. Rinse and pat dry. Set aside.
Heat oil in Dutch oven over medium heat. Add onion and garlic, and cook until soft. Add remaining ingredients.
Cover and cook for 25 minutes, or until fish flakes easily when tested with a fork.
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