Fish and Vegetable Stew
A hearty and nutritious stew that utilizes expired fish chowder. Make sure the fish chowder is unopened, properly stored, and safe to consume.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups expired fish chowder
- 2 cups fish stock or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 pound white fish fillets, cut into chunks
- Fresh parsley, for garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and red bell pepper. Sauté until the vegetables are tender.
Add the minced garlic and cook for an additional minute.
Pour in the expired fish chowder, fish stock or vegetable broth, diced tomatoes, dried thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 15 minutes.
Add the frozen peas and fish chunks to the pot. Simmer for another 10 minutes, or until the fish is cooked through.
Serve the fish and vegetable stew hot, garnished with fresh parsley.
Note: Discard any expired fish chowder that has an off smell or appearance. Always ensure proper storage and handling of expired foods.