Yid.Dish: Fish Stew

By Leah Koenig

Published June 30, 2005.

1-2 small red onions, diced

3 carrots, chopped

2-3 small summer squash, chopped

1 head broccoli, chopped

1 c. fresh peas

large handful fresh spinach, chopped in 1″ ribbons

olive oil


1/2 lb. Petralie sole, cut in 1-2″ pieces

1/2 lb. snapper, cut in 1-2″ pieces

Saute onions in olive oil till tender. Add carrots; saute 3-4 minutes. Add squash, peas, and enough water to cover everything by about an inch. Bring to a boil and simmer until peas, carrots and squash are tender. Add brocoli and spinach. When soup returns to a boil, place pieces of fish on top of the soup. Cover, cook for 3-4 minutes (test the fish – dont’ overcook). Season with salt & pepper.

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