This delicious recipe for Fisherman's Stew pairs perfectly with the Sun Fish Austromola.
12
20m
30m
1 Tablespoon Butter
1 Medium onion, finely chopped
1 Medium green bell pepper, chopped
1/2 Teaspoon McCormick Gourmet® Organic Caraway Seed crushed
1 Container (32 oz.) chicken stock
2 Cans (14 1/2 oz. each) diced tomatoes, drained
1 Pound Red potatoes, cut into 1/2-inch cubes
1 Tablespoon McCormick Gourmet® All Natural Hot Hungarian Paprika
1 1/2 Teaspoon McCormick® Sea Salt Grinder
2 McCormick Gourmet® Organic Turkish Bay Leaves
1 Pound Firm white fish fillets, such as catfish, cut into 1-inch pieces
1 Pound Large shrimp, peeled and deveined
1. Melt butter in large saucepan or Dutch oven on medium heat. Add onion, bell pepper, and caraway seed; cook and stir 5 minutes or until tender. Add chicken stock, tomatoes, potatoes, paprika, sea salt, and bay leaves. Bring to boil. Reduce heat to medium-low; simmer 20 minutes.
2. Stir in fish and shrimp. Simmer 5 minutes or just until shrimp are pink. Remove bay leaves before serving. Ladle into soup bowls.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
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