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Spanish Fish Stew


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Spanish Fish Stew
Spanish Fish Stew
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Votes: 0
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Ingredients
  • olive oil
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 2 green onions chopped
  • 1 tomato chopped
  • 1 cup chicken broth
  • 1 cup tomato juice
  • 1 cup white wine
  • 2 cups water
  • juice of ½ lime
  • 3 sprigs dill chopped
  • 2 bay leaves
  • pinch saffron
  • 8 oz pollock or cod
  • handful rice
  • salt
  • pepper
  • 3 tsp South of My Border Mexican Blend or combine equal parts of the following:
  • cumin
  • chili powder
  • paprika
  • pinch oregano
Servings:
Ingredients
  • olive oil
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 2 green onions chopped
  • 1 tomato chopped
  • 1 cup chicken broth
  • 1 cup tomato juice
  • 1 cup white wine
  • 2 cups water
  • juice of ½ lime
  • 3 sprigs dill chopped
  • 2 bay leaves
  • pinch saffron
  • 8 oz pollock or cod
  • handful rice
  • salt
  • pepper
  • 3 tsp South of My Border Mexican Blend or combine equal parts of the following:
  • cumin
  • chili powder
  • paprika
  • pinch oregano
Servings:
Instructions
  1. In a large, coverable pot, sauté the celery, carrot, onions and tomato in olive oil with 1 Tbsp of the South of My border Mexican Blend for about 2 to 3 minutes. Add chicken broth, tomato juice, white wine, dill, bay leaves, 2 additional tablespoons of South Of My Border Mexican Blend, and saffron and mix thoroughly. Bring to a boil and then lower heat, cover and let simmer for about 20 minutes. Add the Pollack and and rice, cover and simmer for another 20-25 minutes. Salt and pepper to taste.
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