Earthy Fish Stew

Here is another of my soups I have been working on over the past few weeks. It is really warming on a nice cold night and it is not too heavy, Enjoy.

Earthy Fish Stew

Ingredients

4 cups low salt Veggie stock
2 red onions, diced
2 red peppers, diced
3 stalks of celery, diced
1 cup of diced carrots
2 cans tomatoes, diced, 15 to 16oz cans
1 can chickpeas, drained, 16oz can
1/4 cup dried cherries, diced
1 1/2 lbs shrimp, peeled and cleaned
3 catfish fillets, cut into 2 inch slices
1/4 cup fresh parsley
2 table spoons olive oil
1 green chili sliced into rings, seeds removed
salt to taste

Now for the spices - I used this spice mixture i made up for my Moroccan BBQ chicken: so you are going to make allot and only use about 2 tablespoons for this dish but its is great on meats too.

2 teaspoons of cardamon
1 teaspoon nutmeg
2 teaspoons mace
1 teaspoon cinnamon
2 teaspoons ground ginger
2 teaspoons turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
1 teaspoon allspice
2 teaspoons paprika
1 teaspoon fresh ground black pepper

Mix well in a jar and then pull out 2 tablespoons for this dish and save the rest.

Directions

In a deep soup pot place 1 of the diced onions along with 1 tablespoon of oil, saute until soft over medium high heat. Now add the cherries and saute for an additional 2 minutes. Remove from the pot.

In the same pot add the remaining onion a long with the carrots, celery, peppers and the remaining oil. Saute until soft. Now add the tomatoes, stock, the 2 tablespoons of the spice mixture and the chickpeas, bring to a boil, then reduce heat and simmer for about 30 minutes.

Now add the catfish and simmer for 5 minutes. Next add the shrimp, stir, cover and turn off the heat. Let stand covered for 5 to 7 minutes, until shrimps are cooked through and tender. Noe add parsley, stir and serve. Garnish with the green chili rings.

Enjoy Cooking