One of my favorite cookbooks is More With Less cookbook. The recipes are healthy and use ingredients that are both economical and items most kitchens have on hand. After being vegetarians for many years, when we started eating fish products, I found this recipe and gave it a try.  We liked it a lot, but I hadn't made it for a long time.

Fish was on sale last week at the grocery to I put this on our week's menu. It is such a delicious dish. Soup is comfort food, no matter what recipe you use. This is not a 'fishy' tasting dish at all. The fish taste is very light and the other vegetables compliment it so well. It's perfect for a cool evening with a couple of biscuits on the side.

Here is the recipe if you would like to try it:

Serves 5-6
In large saucepan or dutch oven saute:
1 T. oil
1 clove garlic, chopped
1/2 c. chopped onion
1/2 c. chopped green pepper

1/2 lb. mushrooms, sliced
2 c. cooked tomatoes
3/4 c. tomato paste (small can)
1 c. chicken broth
1 Tb. lemon juice
1 small bay leaf
1/2 tsp. dried oregano
1 tsp. sugar
3/4 tsp. salt
1/8 tsp. pepper
Cook u ncovered 20 minutes.  Add:

1- 1 1/2 lbs. flounder or other white fish, cut into large pieces

Cook 10-15 minutes, or until fish flakes easily.  Serve over rice.
(I had 2 c. left over rice from last night's dinner, and just added it to the stew)


  1. Here's a dumb question: is this a whole fish (bones and all) you're cooking or a fillet?


  2. It's fillets. In fact, our grocery had a bag of frozen fillets on sale for a great price so we bought that to use. I'm sure fresh would taste even better, but this worked well and tasted great!