Sole Stew


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Adding fish to stew can be an interesting way to add flavor and substance to your meal. This stew is flavored with red pepper, pineapple-grapefruit juice, dill weed and garlic.

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  • 1 lb. sole filets, cut in 3/4 in. cubes
  • 1/2 red pepper, cut into strips
  • 6 mushrooms, sliced
  • 1 small can peas, drained
  • 1 14 oz. can stewed tomatoes
  • 1/2 C. unsweetened pineapple-grapefruit juice
  • 1 clove garlic, minced
  • 1 tsp. dill weed
  • 1 Tbs. olive oil

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In skillet, cook garlic and dill in oil, 1 minute. Add tomatoes and juice. Bring to a boil, simmer uncovered 10 minutes or more. Add fish, peppers and mushrooms. Cover and cook 10 minutes or until fish is done. Stir in peas. Don't boil it. Heat through and serve over rice.

From: Bob Westenberg, Sedona, AZ

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