Super Easy (and Cheap) Fish Stew

When searching the fridge and pantry for something with a little protein I could put with the leftovers of the Garden Risotto (see previous post), I decided to experiment. My fish stew turned out awesome!
It's quick (under 30 mins), flavorful and very inexpensive to make.

Here's what I did. Recreate it and you and your family will be happy.

• 1 onion - chopped small
• 3 cloves garlic - minced
• 1/2 head green cabbage - chopped
• 1 zucchini - chopped small
• 3 roma tomatoes - chopped
• 1/2 cup dry white wine - seperated into 1/4 cups
• 1/2 lb. white fish (up to you which kind - can be frozen but make sure to thaw it before adding to pan)

Start with a large frying pan with high edges. Heat about a teaspoon of olive oil. Add in whatever vegetables you have lying around. I used a chopped onion, a few cloved of chopped garlic, chopped cabbage, a few chopped roma tomatoes and some zucchini. Sautee all the vegetables under slightly tender. Then put in about 1/4 cup dry white wine and 1/2 cup vegetable broth. Simmer this for about 5 to 7 minutes. Add in about 1/2 lb. of whatever white fish (I used frozen white fish you can get at the grocery store for about $7 for 10 lbs. Just make sure it's thawed before adding it to the pan.)
Cook on med-high heat for about 5 minutes. The fish will fall apart in the pan as you stir it. Add salt and pepper to taste. Another great flavor addition is Old Bay seasoning. I used about 1 Tbsp. You can also add about 1 tsp. corn starch completely dissolved in an additional 1/4 cup of white wine, then added to the fish mixture to thicken the sauce. Continue stirring until you reach the desired thickness.

Served this with Garden Risotto on the side. Yum!