Whenever we talk about stew, the first thing that comes to mind is meat, isn’t it? Meat like beef, lamb, pork, or chicken. Those are the perfect meat for a stew. They have that natural savory flavor that just turns so much better when fused with other ingredients. It’s easy to make a stew tasty if any of these meat types is the one used. My most favorite meat to use has to be beef- it’s the most flavorful meat for me.
I rarely use fish for stew. Fish meat is a bit soft and it easily falls apart. Also, fish meat has less flavor that doesn’t really appeal to me all the time.
There is one advantage in using fish for stew though- you can add more flavors and experiment more with the taste. Unlike the usual red meat with so much flavor on it already, it’s easier to season fish. It will easily adapt whatever flavors you will season it with.
This fish stew recipe from Cooking On The Weekends is the perfect recipe. You have to try this, and I am pretty sure you’ll realize that you never need another fish stew recipe ever again. This is the best one out there.
You still doubt me? Flip on over to the next page where you can find the list of the ingredients and the instructions. You should try this recipe so it can prove itself to you.
Enjoy!
Photo and recipe courtesy of Cooking On The Weekends.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can serve this stew with crusty bread and salad.
