Fish Stew
Fish Stew requires around 45 minutes from start to finish. This recipe serves 4. One serving contains 389 calories, 34g of protein, and 9g of fat. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up pepper flakes, potatoes, onion, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as an affordable main course for Autumn. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.
Instructions
Place undrained mackerel, tomato soup (if using), potatoes, onion, and red pepper flakes in a medium stock pot.
Add just enough water to cover.
Bring to a boil over medium-high heat, reduce to a simmer, and cook 30 minutes, or until potatoes are tender.
Break the egg over the stew, if desired, and serve.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.
Loveblock Pinot Gris
Loveblock Pinot Gris is a pale golden with hints of green. The 2013 vintage is a dry style with floral aromas and a hint of ripe pineapple. The palate reveals poached pear and blood orange, and finishes with a touch of citrus, good texture and rich mouth feel.