I enjoyed this simple fish stew I threw together this weekend. I wish I could say that our kids loved it, too. I thought I did everything I could to make it palatable to the preschool set--I used crushed tomatoes to create a texture like ketchup, which is in huge demand around here. I used white bean, which are a favorite here at my house. I even kept the spices mild. And guess what...the very thought about having fish in anything other than fish sticks...well, let's just say more ended up on the table than in tummies. I think I need to work more on disguising the fish.

Here's the star of the stew...I love rosemary. We've been growing rosemary for several years now, and it's really a great starter herb--it's a perennial, and stand up to a lot of abuse if you keep the soil from getting too moist (our plant is in a half wine barrel with lots of drainage).

However, I liked the recipe...and so did my husband. Therefore, although I won't label this recipe as kid approved, I will say that it is very yummy--as long as you like fish. The leftovers were even better the next day for lunch.

Here's what you need:

(4) filets of tilapia

cooking spray

(2) 15-16 oz. cans of white beans (cannellini or navy beans are perfect), rinsed and drained

(1) 28 oz can crushed tomatoes

1 clove garlic, minced (jarred garlic is perfect here)

1 sprig of fresh rosemary, minced

1 chicken boullion cube, crushed

1 cup water

1/2 cup diced onion

1 pinch creole seasoning (or more to taste)

salt and pepper to taste

Spray cooking spray on the bottom of a large soup pot. Lightly salt and pepper tilapia and cook until just done (flesh will flake easily with a fork). Remove fish from pot and keep warm. 

Combine remaining ingredients and simmer for at least 15-20 minutes, or until flavors combine.


Serve fish on top of soup, with crusty bread on the side.

Anybody have a better idea on how to hid fish than stew? I {obviously} need to work on this.


Enjoy!