Southern Boatman's Fish Stew

Southern Boatman’s Fish Stew

A really good 1960's ‘down south’ recipe. If you can't find any cod, haddock, or halibut, you can use whatever firm-fleshed white fish you can buy at the supermarket. A good, inexpensive and filling stew.

• 2 lbs firm-fleshed white fish (cod, haddock, halibut), cut in large chunks
• 2 teaspoons salt
• 2 onions sliced
• 2 tablespoons cooking oil
• 1 6-oz can tomato paste
• 3 cups water
• ½ teaspoon each; red pepper and black pepper
• 1 cup finely chopped parsley
• 1/3 cup dry white wine
• 6 slices of Italian bread (toasted, if desired)

Sprinkle fish with ½ teaspoon salt; let stand 1 hour. Meanwhile, lightly brown onion in hot oil; drain. Stir in water, tomato paste, red pepper, black pepper, 1-½ teaspoons salt, parsley and wine. Simmer 20 minutes. Add fish; simmer about 10 minutes longer or just until fish flakes easily with a fork. To serve, place a slice of bread in each soup bowl, ladle soup over. 6 servings.