Fish & Vegatable Stew

Updated at: Thu, 17 Aug 2023 11:32:37 GMT

Step 1

Put the frozen vegatables, mushrooms, a couple of heaping spoons of Garlic Tomato Thokku, onion, and garlic in a slow cooker. Thokku can be found at most Asian or Indian markets.

Step 2

Add just a little bit of water. Keep in mind that as they cook, they will produce more water, especially if you're using frozen vegetables.

Step 3

Cook on low for approximately 6 hours or until all of it is mushy.

Step 4

Once cooled enough to handle, purée what was in the slow cooker.

Step 5

In a large pot on the stove, add chopped up swordfish, red bell pepper, and frozen corn.

Step 6

Brown it all just a bit in butter. You want to soften the bell peppers but no overcook the fish. That butter will add good flavor to the final taste. Keep in mind that the fish and peppers will still be cooking while you finish the soup.

Step 7

Add the vegetable puree, milk, a little bit of seasoning salt, garlic hummus and some granulated honey.

Step 8

Stir on medium heat until you like the way it looks, tastes, and feels. The salt and granulated honey should be added to taste. The milk can be added to get it as thick or thin as you like.

Step 9

There are no measurements on this because I made up this recipe and add by eyeball. After I make it a few times, I may update it with amounts.

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