Popular across the coastal Celtic nations, Seafood Stew is sure to keep body and soul warm on a cold winter’s day.


1 lb white fish fillets
1/2 lb cooked shrimp
2 tbsp vegetable oil
2 cloves of garlic, minced
1 medium onion, coarsely diced
12 large mushrooms, quartered
1 green pepper, coarsely diced
3 medium carrots, thinly sliced
2 small zucchini, sliced
3 cups fresh tomatoes
1/2 tsp dried thyme
1 tsp dried basil
1/4 tsp crushed chillies


Remove any bones from fish fillet and cut into bite size pieces. If using frozen shrimp, thaw. In a large saucepan, heat the oil over medium heat and sauté the garlic, onion, mushrooms and green pepper for 5 minutes. Add carrots, zucchini, tomatoes and seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Add white fish and cook uncovered for 5 minutes. Add shrimp and heat for 2 minutes. Adjust seasonings with salt and pepper to taste. Serve hot. Makes 4 to 6 servings.

Note: White fish fillets can be any of the following or a combination thereof: cusk, haddock, halibut, hake, ocean catfish, ocean perch, cod, monkfish, blue shark, Boston bluefish, or turbot.)

Ith do shàth!