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Layered Fish Stew  
By Dian Thomas

Today at the store I stocked up on charcoal briquettes—two big bags worth. This summer I will have ton of delicious food and many wonderful memories outdoors. I spent some time thinking of my favorite dishes. Since I have been losing weight, it is so important that I use recipes that help me in the process, not make my journey more complicated.

The recipe that came to my mind as one of my favorites that I plan to make often this summer is Layered Fish Stew.

Guida Ponta, a dear friend from the Azores, Portugal, shared this
family favorite recipe with me years ago. Whether you are out in the wild, in the back yard or in you kitchen, you will put it down as one of your favorites.

Layered Fish Stew

2 tablespoons olive oil
1 medium onion, thinly sliced
4 garlic cloves, minced
6 fresh tomatoes, sliced
2 potatoes, peeled and thinly sliced
1-1/2 to 2 pounds of any firm white fish fillets (such as
cod)

2 zucchini, sliced
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 cup water

Camp Stove and At Home
In a large pot with lid, heat olive oil. Layer 1⁄2 of the onion, garlic,
tomatoes, potatoes, fish, zucchini, salt, pepper and water.
Repeat in the same order with remaining ingredients. Simmer,
covered, for 1 hour. Serves 6 to 8.

Dutch Oven
Heat a 12-inch Dutch oven over 9 hot coals; add olive oil.
Layer 1⁄2 of the onion, garlic, tomatoes, potatoes, fish, zucchini,
salt, pepper and water. Repeat in the same order with remaining
ingredients. Cover with Dutch oven lid and place 15 hot
coals on top. Simmer, covered, for 1 hour. Serves 6 to 8.

Dian Thomas is and outdoor specialist authoring several best selling book on outdoor camping and cooking. Roughing it Easy sold over a million copies all over the world. The check out Dian innovative, creative and fun ideas go to www.DianThomas.com. She also take people to China. For more information write to her at contact@dianthomas.com.

   
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