Hearty Fisherman’s Stew

By Yankee Magazine

Jul 24 2007

If you can’t get fresh fish, make this hearty fisherman’s stew with frozen; it will taste almost as good and will warm you from the inside out.


Serves 6.


2 pounds haddock or codfish fillets
1-1/2 cups chopped celery
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup butter or margarine
1 12-ounce can peeled tomatoes, undrained
1 8-ounce can tomato sauce
1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 8-ounce package spaghetti
2 cups boiling water
1/4 cup Parmesan cheese, grated or shredded


Cut the fish into 1-inch pieces. Sauté the celery, onion and garlic in butter or margarine in a large deep pan until tender. Add the tomatoes, tomato sauce and seasonings. Bring to a simmer. Cover. Cook slowly for 20 minutes. Add the uncooked spaghetti and boiling water. Stir, cover and cook slowly about 10 minutes or until the spaghetti is almost tender. Add the fish. Cover. Cook slowly until fish flakes easily with a fork (about 10 minutes). Serve hot, sprinkled with Parmesan cheese.