Categories: Fish, Main Dish, Soup

Ingredients

• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 2 cups fish stock or 2 cups clam juice
• 2 cups chicken stock or 2 cups chicken broth
• 1/2 cup dry white wine
• 3/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• 1 carrot, sliced
• 1/2 red bell pepper, chopped
• 2 fresh tomatoes, peeled, seeded, chopped and drained
• 3 tablespoons chopped parsley
• 1 1/2 lbs assorted white fish fillets, cut into bite-sized pieces (halibut, swordfish, sea bass, snapper, or cod)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 small mango, peeled and cubed (for topping)

Directions

1. In a big soup pot over med heat, melt the butter.

2. Add in the onion and garlic; stir/saute for 5 minutes or until tender.

3. Add in fish stock, chicken stock, wine, salt, pepper, marjoram, bay leaf, carrots, and bell pepper; bring to a boil.

4. Lower heat to med-low, cover, and simmer for 30 minutes or until the vegetables are tender.

5. Add in the tomatoes, parsley, and fish.

6. Increase heat to medium and simmer uncovered for 10 minutes or until the fish flakes—stir occasionally.

7. In a small bowl, blend the cornstarch and water; stir into stew and cook 1-2 minutes or until thickened.

8. Take out bay leaf and throw away.

9. Lower heat and simmer until ready to serve.

10. Serve topped with mango cubes, if desired.

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